Deepak Lekhwar  2025-06-28

Imarti: The Jewel of Indian Sweets by the Famous Halwai

Imarti is a royal sweet, shining brightly among the many treasures of Indian mithai (desserts). With its deep orange color, flower-like shape, and crispy texture soaked in sugar syrup, Imarti is not just a dessert—it’s a tradition.

In this blog, we’ll explore:

•  The origins of Imarti

•  Step-by-step preparation

•  How a famous halwai perfects it

 Where Does Imarti Come From?

Imarti is believed to have originated in North India, particularly Uttar Pradesh and Rajasthan, and is often confused with Jalebi. But Imarti is different:

Imarti is especially popular during festivals, weddings, and religious ceremonies. In cities like Varanasi, Lucknow, and Jaipur, it’s a signature dish of the local halwai shops.

 How to Prepare Imarti – Traditional Recipe

 Ingredients:

• Urad dal – 1 cup (soaked 4–5 hours)

• Sugar – 2 cups

• Water – 1.5 cups (for syrup)

• Saffron or orange food color – a pinch

• Cardamom powder – ½ tsp

• Rose water – 1 tsp (optional)

• Ghee or oil – for frying

 Method By The Famous Halwai

1. Prepare the Batter

   • Drain soaked urad dal and grind to a smooth, thick paste using minimal water.

   • Whisk the batter well until it’s light and fluffy. This step is key for crispiness.

2. Make Sugar Syrup

   • Boil sugar and water until it reaches one-string consistency.

   • Add cardamom powder, saffron, and rose water. Keep it warm (but not boiling).

3. Pipe the Imarti

   • Fill the batter in a piping bag or cloth with a small hole.

   • In a wide pan with medium-hot ghee/oil, pipe the batter in a circular, flower-like pattern.

4. Fry Until Crisp

   • Fry on low-medium heat till the imarti turns golden and crispy on both sides.

5. Soak in Sugar Syrup

   • Immediately dip the hot imarti in warm sugar syrup for 2–3 minutes.

   • Remove and let it rest on a tray.

 How the Famous Halwai Makes Imarti Special

In sweet shops across India, a famous halwai brings magic to this dish through:

• Traditional grinding stones for the batter (instead of modern mixers)

• Copper pans for deep frying

• Pure ghee (not oil) for unmatched taste

• Years of skill in shaping the perfect spiral flower

• A secret balance of saffron and cardamom for an unforgettable flavor

Some even offer stuffed imartis or serve them warm with rabri (thickened milk) on top!

 When Is Imarti Served?

• Festivals like Diwali, Dussehra, and Holi

• Religious offerings in temples

• Weddings and large family gatherings

• Winter breakfasts, often paired with kachori and aloo sabzi in North India

🏁 Final Bite

Imarti is more than just a sweet—it’s a piece of culinary heritage passed down from generations of halwais. The next time you bite into that crispy, syrup-soaked ring, know that you're tasting a recipe shaped by love, tradition, and skill.