How to cook Imarti/black gram jalebi tasty

Imarti/black gram jalebi - Turned out great! Very moist.. Today I am sharing this Imarti/black gram jalebi! A quick and easy dinner that is ready in under 15 minutes! Imarti is made from varieties of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in India. Imarti is the big cousin of the ubiquitous jalebi, best made immediately after grinding. Imarti cloth as suggested in this recipe is a special thick canvas cloth with a round buttonhole in the center. Imarti and Jalebi are very similar in shape and people often confuse the two. Both are also yellow and orange in color, that's how they have been made traditionally.

Even though they look similar, jalebi is made using maida (all purpose flour) while imarti is made with urad dal (split black gram without skin]. Jalebi and Imarti, often become confusing for many people because of the similarities in their making process and how they look at the end. Jalebi uses all-purpose flour or maida in its batter, while Imarti uses urad-dal (black gram/black lentil) flour in its batter.

You can cook Imarti/black gram jalebi with 7 Ingredients and 9 steps. See the following guide!

1. grams Black.
2. Water.
3. Rice flour.
4. Sugar.
5. Cardamom.
6. Saffron.
7. Refine oil/ghee.

Jalebi also written as Jilawii or Jalibi. IMARTI / JALEBI is all time favorite dish of all Nepalese people and also in India. We enjoy this recipe especially on the occasion of any festival in our country Nepal. If you haven't tried this recipe, make sure to try this once.

1. Soak the black grams with enough water for over night.
2. Transfer the soaked grams to blender and adding little water at a time, blend it to a fine paste.
3. Transfer to a bowl and add rice flour to it. mix the batter for 3-4 minutes continuously.
4. Heat a pan and put the sugar in it. Add 2 cup of water, pinch of saffron, 4/5crushed cardamom and let it boil. Boil it on medium flame and keep stirring till it reaches single thread consistency. Turn off the heat and keep it aside..
5. Heat a frying pan and add sufficient oil or ghee into the pan, let the oil heat.
6. Transfer the batter into piping bag. And hold it tightly and press the batter through the hole into the hot oil..
7. Make a small circle, in the same consistency/flow make 3/4 small circles inside the first circle. Fry it on slow heat, Flip it to fry other side. Deep fry on both the sides till it turns crisp and light golden brown.
8. Drain the oil from hot jalebi and dip it into the sugar syrup immediately..
9. Dip the jalebi into the hot sugar syrup properly for 3-4 minutes. Take out in a plate and serve hot..

The north Indian Jalebi and south Indian Jangiri and Jalebi differ from each other. Jalebis are believed to have originated in Persia, while Jangiri is believed to have originated in Northern India. Delicious traditional juicy Indian sweet made with black gram lentils and sugar. Jalebi is made with maida (all purpose) flour and Jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while Jangiri is not.