Food-Zine-October-2021-Issue

• Soak dal and rice together for about 45 minutes. • Drain and add the edible colour to it. Grind to a soft, spongy mixture with a coarse texture. About a cup of water will be required to grind. The batter should not become too thin. • Boil sugar with two and a half cups of water till the syrup reaches single-thread consistency. Remove from heat and strain the syrup. • Add saffron, rose essence and green cardamom powder. Keep the syrup warm. • For frying, heat LITE HOUSE Rice Bran Oil in a shallow flat jalebi kadai. • Take one ladle full of batter in an imarti cloth, hold tightly and press the batter through the hole into the hot oil. • For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point. • Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip it into the sugar syrup. • Let the imarti stay immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot. The popular Rajasthani sweet Imarti is also known as Jaangiri. A circular shaped dessert; it is served both cold and warm. It has a similar taste and cooking method to the famous Jalebi. You can cook this delightful, bright sweet dish at home with simple ingredients within an hour. METHOD: Imarti • 1 cup split black gram • ¼ cup rice • 5 cups sugar • A pinch of saffron • 6 drops rose essence • 1 tsp green cardamom powder • A few drops of edible orange red colour • LITE HOUSE Rice Bran Oil for deep frying INGREDIENTS: 2