Photograph of the finished Imarti

India · Bánh vòng hoa bột đậu ngâm siro

Imarti

1 hr Hands-on time + 5 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hulled urad beans Hulled urad beans 600 g
  • Photograph of Sugar Sugar 880 g
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Ghee Ghee 1.6 l
  • Photograph of Tapioca starch Tapioca starch 80 g
  • Photograph of Rose water Rose water 40 ml
  • Photograph of Pistachios Pistachios 120 g

Method

  1. 1 Soak the urad beans for 5 hours, then blend them with very little water until thick and whisk for 10 minutes.
  2. 2 Mix tapioca starch into the bean paste to help it hold its shape when pumped and prevent it from spreading out.
  3. 3 Cook sugar with saffron and rose water to make a syrup, then keep it warm.
  4. 4 Pump the paste into the ghee at a 160-degree angle to form a circle, then pump smaller circles around it to create a flower shape.
  5. 5 The multi-layered flower-shaped pump is a unique design, while the single-layered spiral is a different item.
  6. 6 Fry until golden brown on both sides, then immediately drop into warm syrup for 3 minutes and sprinkle with pistachios.

With an appliance

  • Air fryer 50 min

    Replace steps 4 and 6: pipe the batter into flower shapes on perforated parchment paper, spray with ghee, then air fry at 180 degrees for 10 minutes, flipping at the 5th minute. Drop the hot pastries into warm syrup for 3 minutes as at the end of step 6.

Start cooking