Learn how to make crispy and juicy Halwai-style Imarti at home with soaked urad dal, sugar syrup, and simple ingredients. Follow this easy step-by-step Imarti recipe to prepare a traditional Indian sweet that is crunchy on the outside and syrupy on the inside.
Imarti is a gorgeous, traditional Indian sweet that instantly makes your mouth water. Many of us think making it at home is a daunting task, but with the right techniques, you can easily prepare perfect, crispy, and juicy Imartis right in your kitchen. Today, I, Savita Shekhawat, am sharing my step-by-step recipe to help you master this classic sweet.
Check off ingredients as you gather them.
Drain the soaked urad dal completely. Transfer it to a grinder and grind into a super fine, smooth, and thick paste. Ensure there are no coarse grains left.
Transfer the paste to a mixing bowl. Add 2 tsp corn starch, 1/4 tsp baking soda, and a pinch of orange food color. Whisk the mixture vigorously in one direction for about 2 minutes until it becomes light, airy, and fluffy.
In a saucepan, combine 1 glass of sugar and 1 glass of water. Cook on low heat for 10-12 minutes until the syrup becomes slightly thick and sticky (no hard string consistency is needed). Stir in the remaining food color and 1/2 tsp cardamom powder, then turn off the heat.
Fill the prepared batter into a piping bag, a ziplock bag, or a squeeze bottle with a small nozzle. Heat oil or ghee in a flat-bottomed pan over medium-low heat. Squeeze the bag to form a circular base, then make small interlocking loops around it to create the classic Imarti shape. Fry on low heat until they turn crisp and firm on both sides.
Remove the fried Imartis from the oil, let them cool slightly for 10-15 seconds, and then drop them into the warm sugar syrup. Let them soak for 3-4 minutes so they absorb the syrup beautifully. Serve hot and juicy!
For extra crispy and restaurant-style Imarti, refrigerate the whipped batter for 15–20 minutes before piping and frying. This helps the batter hold its shape better and creates a more defined, crunchy texture.
Grind the urad dal using as little water as possible to make a thick batter, and whisk it well to incorporate air for light, crisp Imartis. The sugar syrup should be warm—not boiling—when soaking the fried Imartis, as this helps them absorb the syrup evenly without becoming soggy. If you're new to shaping Imartis, practice a few designs on a plate before piping them into the hot oil.
Frying them on high heat or not whisking the batter enough can make them soft. Always whisk the batter until it is light and airy, and fry the Imartis on low-medium heat for a crispy texture.
Yes, frying Imarti in Desi Ghee enhances its traditional flavor, richness, and aroma significantly.
Drop a tiny dollop of the whisked batter into a bowl of water. If it floats instantly, your batter is perfectly light and ready for frying.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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