Thursday, Dec 20 2007

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Imarthi

Ingredients

2 cups skinned black dal (urad dal)
2 tbsp. gramflour
2 cups sugar
1 cup water
Few drops food colour
Ghee for deepfrying

METHOD

1. Wash and soak dal overnight.
2. Grind to a very fine paste, using minimal water, till light and fluffy.
3. Add colour, mix well, keep aside for 3-4 hours.
4. Make sugar syrup of 1 1/2 thread consistency, from sugar and water.(As shown in syrups in features)
5. Keep aside, till required.
6. Fill batter into a imarthi nozzle bottle, or in a thick cloth with a tiny hole at centre.
7. Hold cloth like a pouch.
8. Heat ghee in a flat bottomed, nonstick frying pan.
9. When smoky, reduce flame, make a circle of batter, and pipe oval ringlike petals on its outside.
10. It should look like a round hollow centre, with petals  all around.
11. Repeat for 2-3 depending on size of pan.
12. Fry on medium heat till crisp.
13. Remove drain well and put into hot syrup.
14. Drain, keep aside on mesh to remove excess syrup.
15. Cool completely before storing.

Making time: 30 minutes (except soaking time)
Makes:           15-17 imarthis
Shelflife:        2 days

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