By Shreya Sarpal
May 1, 2026
Imarti sweet recipe delivers crisp, lace-like swirls that crack on the first bite before warm sugar syrup rushes through the centre, leaving behind sticky fingers, saffron notes, and the kind of sweetness festivals are remembered for.
1 cup soaked urad dal 2 tbsp rice flour 1 pinch orange food colour (optional) 1 cup sugar ½ cup water ¼ tsp cardamom powder Oil or ghee for frying
Grind the soaked urad dal into a thick, fluffy batter, then mix in rice flour and food colour until smooth and pipeable.
Boil sugar, water, and cardamom powder together until a lightly sticky syrup forms, then keep it warm on low heat.
Fill the batter into a piping bag or cloth, pipe circular swirls directly into medium-hot oil, and shape quickly.
Fry each imarti until golden and crisp on both sides, ensuring the centre cooks through properly.
Transfer the hot imarti straight into warm syrup, soak briefly, then serve while glossy and juicy.