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Emarti / Jelabi

posted 4 Jan 2014, 05:40 by R A   [ updated 4 Jan 2014, 05:41 ]
The south Indian Jelabi is called as Imarti or Emarti in North. This is a special sweet that is made for many of the festivals. This happens to be a Vrat recipe and so is made mainly during Karwa Chauth. In North India, Jelabi malai is put for Hanuman just like vadamalai in south India

Urad Dal - 2 cups
Sugar - 3 cups
Saffron colour - 1 pinch
Cardomom powder - 1/2 tsp
Ghee - 500 gms or refined oil for frying
Water - 3 cups

Soak urad dal overnight. Wash and drain and grind it to a thick batter. Better grind it with a grinder if grinding it with a mixie then then beat the batter well till it becomes fluffy. Add the Saffron colour and mix thoroughly. Keep aside for about 3 to 4 hours.

Make 1 string syrup using the sugar and add cardomom powder to it.

Heat oil or Ghee in a shallow pan. Using the imarti nozzle or cloth make jelabis/ Imartis in the oil and fry till they become crisp and golden in colour. At a time make not more than 2 to 3. Drain and dip in the sugar syrup. Soak for about 2 to 3 mins. Drain and serve hot.