Imarti By Ranveer Brar


Chef Ranveer Brar brings Delhi's famous Imarti to your kitchen. Sit back and watch. Made with simple ingredients, this recipe is a perfect blend of flavours and textures.
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Cooking Time

5 Min

Meal Type


Preparation Time

20 Min



Rate This Recipe9


  • 1 cup split black gram
  • 1 tsp rose water
  • water
  • 1 tsp corn starch
  • 5 to 6 saffron strands
  • 200 ml sugar syrup


  1. 1

    Grind pre soaked split black gram with rose water, corn starch, Very little water and ferment batter for 20 to 25 minutes.
  2. 2

    Put the batter in a large plat and beat with hand to incorporate air and make batter fluffy.
  3. 3

    Pour batter in a thick cloth with a small hole in centre.
  4. 4

    In medium oil pipe batter in imarti shape and fry it on low heat.
  5. 5

    Let the imarti cook on both sides till crisp, dry and has golden brown colour.
  6. 6

    Make one theard consistency Sugar syrup and add 4 to 5 saffron strands.
  7. 7

    Put the imarti in Sugar syrup for soak.
  8. 8

    Serve imarti with rabdi and garish with finaly chopped pistachios and some silver warq.

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