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00:00-Introduction
00:46-Ingredients
01:31-Soaking urad dal
01:58-Blending soaked dal
03:19-Beating the batter
04:05-Making sugar syrup
06:15-Adding baking powder and beating batter well
07:01-Filling the batter into piping bag
08:02-Frying imruti
10:08-Soaking imruti in sugar syrup
10:34-Making 2nd batch of imruti
11:48-Taking 1st batch out of sugar syrup
13:31-Making 3rd batch
14:13-Serving

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Let’s see how to make popular Indian sweet Imruti today. This is similar to jalebi in taste and method of making. This is a very easy and simple recipe. It is generally prepared on festive or some special days. You can serve it hot or cold too!! This is a good dessert option. For making imruti batter is rolled out in round shape directly in hot oil and deep fried. Then these are soaked in sugar syrup and served!! It turns out nice and crispy. Imruti not only looks nice and tempting but also tastes super delicious. If you want to try something different sweet then why not Imruti? Try this recipe at home and drop a comment for me.

Ingredients:
• 1 cup Urad dal
• 2 tsp Rice
• A pinch of Salt (Optional)
• 1/4 tsp Baking powder
• Saffron food color (Optional)
• 1 cup Sugar
• 1/2 cup Water
• Lemon juice
• Oil for frying

Method:
• Wash urad dal and rice well together 3-4 times and soak it in enough water for 4 hours.
• Transfer the soaked dal and rice into a blender jar and blend it into as smooth paste as possible.
• Transfer the batter into a bowl and add salt and saffron food color.
• Adding food color and salt is optional. You can skip it if you don’t want.
• Beat the mixture really good for about 4-5 minutes until it turns out light and fluffy. It gets nice
glaze.
• Cover and rest the batter.
• For making sugar syrup, heat up a pan on medium heat and add sugar and water.
• Mix well and simmer until sugar dissolves.
• When sugar dissolves, cook the mixture on medium heat for more 5 minutes.
• Turn the heat to low and check the consistency of the syrup.
• The syrup should be sticky like gulabjam syrup. We don’t need any thread consistency.
• Turn the gas off and add lemon juice. Mix well.
• Add saffron food color and mix well. Sugar syrup is ready.
• Adding food color is optional. You can skip it if you don’t want.
• Beat the batter really good again.
• Every time while filling the batter into piping bag, make sure to beat the batter really good.
• Add baking powder and mix well.
• You can use a pinch of baking soda in place of baking powder.
• Fill the batter into a piping bag and close the bag with a rubber band.
• Heat up oil in a pan on medium heat and when the oil is het enough, turn the gas on low.
• Cut the end of the piping bag and drop imruti into the hot oil.
• Make a round and the petals on it. The petals should be as close as possible.
• Fry imruti well on low heat until bubbles reduce considerably from both sides.
• When imruti is fried well from both sides, take it out, drain excess oil and transfer it into hot sugar
syrup.
• Soak it in the syrup for about a minute or two and take the imruti out on a wire rack. Imruti is
ready.
• When imruti cool down completely, store them in an airtight container.
• It has shelf life of about 4-5 days.

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