I have been wanting to make Imrati for quite sometime. This used to be my mother's favourite sweet dish. So every time I miss my Mom I tell myself to make this sweet dish. Other day i with my sister's help made Imrati. Experiment was a success as you can see in the picture
But before we start collecting the ingredients for the Imrati, let us look into the origin of this popular sweet. Imrati or Jahangiri is a popular sweet of sub continent of India. There is a saying the Imrati originated in the Mughal kitchen. Prince Salim, Jahangir was very fond of sweets. Once he got bored with all the usual sweets and demanded to eat something new. Royal kitchen cooks were in a fix. Finally one cook remembered a sweet similar to Imrati in Persia, known as Zulbiya. The cook gave it an Indian twist and added the urad dal (lentil) and deep fried and soaked in sugar syrup for a short while. Thus originated the Imrati.
Another theory is that Jalebi originated in ancient India where it was called Kundalika or Jal-vallika. It is said this name was given because the sweet was full oh watery syrup. Actually Jalebi is the mother of Imrati. Only difference is jalebi is made of white flour or maida while Imrati is made of Urad dal (black gram split)paste. Rest of the process is the same.
Here is the recipe for Imrati which will come handy during Diwali preparations.
Ingredients:
2 cups urad dal(black gram split), 3 cups sugar, 1 1/2 cups of water, 4 drops of orange food colour, 1/2 tsp of cardamom powder, 500 grams ghee for frying, 1 tbsp of crushed pistachio.
Method:
Wash and soak dal for at least five six hours. Drain water and grind dal with very little water so that the batter turns out to be thick. Mix the food colour and beat the ground dal till fluffy and light. To test if it is done, put a droplet of this batter in a glass of water. If it floats up, the batter is done.
Cook sugar and water over low heat till sugar is dissolved. Cook it for seven minutes or when one thread consistency is formed. Test this between your thumb and finger by putting one droplet and pulling it apart. If it turns into a thin thread, it is done.
Add cardamom powder to the syrup and mix it well. Heat the ghee in a pan. Fill the cake Icing tube or empty plastic bottle with a nozzle. Fill it with batter. Lower the flame. Make two circles and then flowery pattern around the circles direct in the ghee. Once Imrati is crispy, take it out and drop it in the sugary syrup for 3 - 4 minutes. Repeat the process till batter is finished.
Take out the Imrati in a plate and sprinkle with crushed pistachio before serving.
