Peach imartis

Posted on July 15, 2009. Filed under: Sweets | Tags: , , , |

Crisp urad dal imratis soaked in a delectable peach-flavoured sugar syrup.

Cooking Time : 25 mins.
Preparation Time : 10 mins.

Makes 8 to 10 imratis.

For the imrati batter
1/3 cup urad dal (skinned split black lentils)
1 tablespoon cornflour
a few drops yellow food colouring
For the peach sugar syrup
1 cup sugar
1 cup water
4 to 5 tablespoons peach flavoured drink
Other ingredients
ghee for deep frying
For the imrati batter
1. Soak the urad dal in warm water for 2 to 3 hours.
2. Drain the urad dal and grind it in a food processor along with the cornflour, yellow food colouring and approximately 1/4 cup of water to make a very fine paste.
3. The paste should resemble a cake batter. Add more water if required.
For the sugar syrup
1. Combine the sugar and water in a pan and bring to a boil.
2. Simmer till the syrup is of 1 string consistency. Remove from the fire.
3. Add the peach flavouring and mix well. Keep the syrup warm.
How to proceed
1. Fill the imrati batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
2. You can also use a plastic ketchup bottle with nozzle.
3. Heat ghee in shallow non-stick pan (the ghee should be approx. 1″ deep). Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee on a slow flame.
4. Deep fry the imratis on both sides until golden brown in colour.
5. Drain and soak the hot imratis into the warm sugar syrup. Drain immediately and serve hot.
It will take a little practice to pipe the imratis out correctly.
Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping tha batter into the ghee.

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