Nakhre Patti Imarti (Urad Dal Sweet) – Teji's Kitchen
For Imarti Batter
For Sugar Syrup (Chaashni)
For Frying & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Urad Dal Batter
Soak 1 cup of washed urad dal for . Grind the soaked dal in two batches with minimal water to a very fine, smooth paste. Transfer the ground dal batter into a wide, flat glass dish.
Beat the Batter
Vigorously beat the dal batter with your hands (palms) for until it becomes light, fluffy, and well-aerated. The batter should float when a small piece is dropped into water.
Prepare Sugar Syrup (Chaashni)
In a pan, combine 400g sugar and 200ml water. Heat on medium flame, stirring until sugar dissolves. Add the pre-soaked saffron (soaked in warm water for ) for natural color. Squeeze in half a lemon to prevent crystallization. Continue until the syrup reaches a light one-string consistency (it should be slightly sticky and form a thin string when tested between fingers). Turn off the heat and add 1 tsp of rose water for fragrance.
Add Dry Ingredients and Flavor to Batter
Add 1 tbsp cornstarch and 1 tbsp rice flour to the beaten dal batter. Pour in 1-2 tbsp of saffron water (from the batter preparation, not the syrup) for a natural yellow hue. Crush 2-3 green cardamom pods and a little fennel seeds in a mortar and pestle, then add to the batter. Mix everything well, continuing to beat for a few more minutes to ensure all ingredients are thoroughly combined and the batter remains light.
Fill Piping Bag
Place a piping bag (with a suitable nozzle for intricate designs) into a tall glass. Spoon the prepared Imarti batter into the piping bag. Secure the top of the bag with a clip or elastic band.
Fry the Imartis
Heat oil in a wide pan over low to medium heat. The oil temperature is crucial; it should not be too hot. Hold the piping bag and gently squeeze the batter into the oil, forming a small circle, then a second circle inside, and finally small loops around the edges to create the traditional Imarti design. Fry the Imartis in batches, turning occasionally, until they are golden brown and crispy (approximately per side).
Soak in Sugar Syrup
As soon as the Imartis are fried to a golden crisp, remove them from the oil using tongs or a slotted spoon. Immediately immerse the hot Imartis into the warm sugar syrup. Let them soak for a few minutes, ensuring they are fully coated and absorb the syrup.
Garnish and Serve
Remove the soaked Imartis from the sugar syrup and place them on a serving plate. Garnish generously with chopped pistachios. Serve warm or at room temperature.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Urad Dal Batter3 hours
Soak 1 cup of washed urad dal for 3-4 hours. Grind the soaked dal in two batches with minimal water to a very fine, smooth paste. Transfer the ground dal batter into a wide, flat glass dish.
- View Step 3Prepare Sugar Syrup (Chaashni)2 hours
In a pan, combine 400g sugar and 200ml water. Heat on medium flame, stirring until sugar dissolves. Add the pre-soaked saffron (soaked in warm water for 2-3 hours) for natural color. Squeeze in half a lemon to prevent crystallization. Continue simmering until the syrup reaches a light one-string consistency (it should be slightly sticky and form a thin string when tested between fingers). Turn off the heat and add 1 tsp of rose water for fragrance.
Variations
Simple ways to adapt this recipe.
- Experiment with different natural food
Experiment with different natural food colors like beetroot juice for a pink hue.
- Add a pinch of nutmegIngredient swap
Add a pinch of nutmeg or mace to the batter for an alternative aromatic flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Teji's Kitchen
Other recipes converted from Teji's Kitchen's cooking videos.
Fruit Explosion Golgappa Pani – Tangy & Spicy
Cuisine
Indian · Street Food
Prep + Cook Time
30 Minutes
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Onion Pancake / Pyaaz Cheela
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Chana Poha Chaat
Cuisine
Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Easy
Semolina Veggie Bun Toast
Cuisine
Indian · Snack
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Vegetable Savory Pancakes (Cheela) - Quick & Healthy
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Air Fryer Gulab Jamun
Cuisine
Indian · Indian Dessert
Prep + Cook Time
30 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...