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Imrati is a delicious mithai from Uttar Pradesh. It is similar to Jalebi. These can be made on any occasion. Do let me know how you like this video.


  • 1/2 cup Urad dal
  • 2 tbsp Rice flour
  • Few drops of Orange food colour
  • Less than pinch of Baking soda (Optional)
  • 3/4 cup Water
  • 1 cup Sugar
  • 1/2 tsp Cardamom powder
  • 1/2 tsp Lemon juice
  • Oil for frying
  • 2 tbsp Ghee (Optional)


  • Take urad dal into a bowl. Add rice and mix well.
  • Wash it really good with water.
  • Add water and soak together for 4 hours.
  • Drain all the water and transfer the mixture into blender jar.
  • At first blend without adding any water.
  • Check at the interval and Add very little water while blending.
  • While blending scrap down the sides and add little water if required. I have added 3 tbsp water.
  • Make a smooth and thick batter.
  • Add orange food colour. Blend it again giving a few pulses.
  • Take the batter out into a bowl. Add baking soda and mix well.
  • You can skip this step too.
  • Beat the batter for about 7-8 minutes.
  • Cover and let it rest for about 15-20 minutes.
  • Heat up water in a sauce pan.
  • Add sugar and mix well. Cook on medium heat for 10 minutes.
  • Lower down the heat to low to medium and simmer the syrup for 5 minutes more.
  • Add cardamom powder and mix well.
  • Add lemon juice and mix well. Sugar syrup is already.
  • Take the batter and mix well again.
  • Take a zip lock bag and insert it into a glass.
  • Fold the sides and pour in the entire batter into the bag.
  • You can use ketchup bottle or piping bag or mustard bottle.
  • Cut the corner of the zip lock bag.
  • Heat up oil on very heat in a pan. You can add 2 tbsp ghee in oil if you want.
  • Make 2 rounds of the batter with the help of zip lock bag and the start making loops on these rounds.
  • If oil is too hot, batter will float around in the pan and you won’t be able to make any design.
  • So keep the gas on very low heat. Fry the imratis until they are nice, crispy and slightly golden.
  • After frying imratis on low to medium heat for about 4 minutes, flip them over.
  • Fry until it gets nice and crispy for about another 4 minutes.
  • Take the imrati out of oil and drip it directly into syrup.
  • The syrup must be hot.
  • Flip over and let imrati be in the syrup for just about a minute.
  • Take imtari out of syrup and transfer it into a plate.
  • Imratis are already.


  • While blending, no pieces of urad dal or rice should be left behind. The batter should be smooth and thick.
  • We are not looking for any thread consistency. The sugar syrup should be just sticky like syrup for gulab jamun.
  • Lemon juice will not let the sugar syrup crystallize.
  • By adding 2 tbsp ghee will give you flavour if ghee though you don’t fry imrati in ghee.
  • This much quantity of syrup is just perfect for frying imratis made from 1/2 cup urad dal and 2 gtbsp rice mixture.


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