Imarti (Fried Lentil Batter Spirals in Saffron Syrup)

Recognisable by its ornate, piped spirals and glossy saffron syrup, imarti is an Indian mithai made from a smooth urad dal batter rather than a wheat-based dough. The batter is fried until crisp and deep golden, then briefly soaked while hot so the cardamom-scented syrup settles into the centre without losing the delicate outer bite. The result is sweet, fragrant and lightly chewy, with a texture that sits between crisp pastry and syrup-soaked dumpling. Serve it warm or at room temperature as a festive dessert, a tea-time sweet, or part of a larger Indian sweets spread.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Indian mithai
Flavor profile Sweet • Saffron-scented • Cardamom-fragrant
Techniques Soaking dal • Blending and aerating batter • Deep-frying • Syrup soaking
Key equipment Piping bag • Deep heavy pot • Thermometer
Cooking style Crowd-friendly
Time commitment Make-ahead friendly

Why this recipe works

  • Urad dal structure: Soaked urad dal blends into a thick batter that can hold its piped spiral shape in hot oil.
  • Crisp outside, tender centre: Frying the spirals before a brief syrup soak gives imarti its distinctive contrast of delicate bite and softened interior.
  • Fragrant syrup: Saffron and crushed cardamom perfume the light sugar syrup without overwhelming the lentil batter.

Get the most out of this recipe

Authenticity notes

  • Piped and syrup-soaked: Imarti follows the classic mithai technique of frying shaped batter, then soaking it while hot so the syrup penetrates quickly.
  • Urad dal is essential: Unlike wheat-based batters, urad dal gives imarti its recognisable texture and sturdy, slightly chewy centre.

Ingredient notes

  • Use split urad dal: Urad dal should be rinsed well and soaked until hydrated, then drained thoroughly so the batter stays thick enough to pipe.
  • Saffron matters: A small amount of good saffron gives the syrup colour and aroma; stale saffron will contribute much less fragrance.
  • Crush the cardamom: Splitting the pods helps the seeds release their flavour into the syrup during the short simmer.

Timing notes

  • Most of the time is soaking: The hands-on work is moderate, but the dal needs time to hydrate before blending into a smooth batter.
  • Best after a short rest: Let the syrup-coated imarti stand briefly before serving so the centres soften and the glaze settles.
  • Best texture on the day: Imarti can be stored, but the crisp edge is most pronounced soon after frying and soaking.

Texture tips

  • Blend very smooth: A fine, thick batter pipes more cleanly and gives the spirals a more even texture after frying.
  • Keep the syrup warm, not boiling: Warm syrup absorbs well, while aggressively boiling syrup can soften the outer surface too much.
  • Avoid thinning the batter: Add water only if the blender needs help; a loose batter will spread in the oil instead of forming defined spirals.

Equipment you'll need

Blender Kitchen thermometer Large pot Mixing bowl Piping bag Saucepan
Ingredients

Batter

Saffron cardamom syrup

For frying

Instructions
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  1. Rinse the urad dal well, then cover with plenty of cold water and soak for 60 minutes. Drain thoroughly and let it sit in the colander for a few minutes so excess water drips away.
  2. Meanwhile, make the syrup: lightly crush the cardamom pods to split them. Put the caster sugar, water, cardamom and saffron in a saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 6 to 8 minutes until slightly thickened but still light, then keep warm on the lowest heat.
  3. Tip the drained urad dal into a blender with the fine sea salt and blend to a very smooth, thick paste, adding only a little water if absolutely needed to get it moving. Transfer to a mixing bowl and beat vigorously with a wooden spoon for 4 to 5 minutes until the batter looks lighter and a little aerated.
  4. Spoon the batter into a piping bag. Heat the sunflower oil in a deep, heavy pot to 175°C (350°F).
  5. Pipe spirals of batter directly into the hot oil, starting in the centre and circling outwards, then looping back to create a thicker spiral. Fry 2 to 3 at a time for 2 to 3 minutes per side until crisp and deep golden, adjusting the heat to keep the oil close to 175°C (350°F). Lift out with a slotted spoon and drain briefly.
  6. While still hot, slide the fried spirals into the warm syrup and soak for 60 to 90 seconds, turning once so they absorb evenly. Lift out and set on a tray to rest for 5 to 10 minutes until the syrup has soaked in and the centres are tender. Serve warm or at room temperature.

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Recipe notes

Tips

  • Keep the syrup warm, not boiling, so the spirals absorb it without turning soggy on the outside.
  • If the spirals break as you pipe, the batter is too thin; beat it a little longer and avoid adding extra water when blending.
  • Fry at a steady 175°C (350°F): cooler oil makes them heavy, while hotter oil browns the outside before the centre cooks through.

Substitutions

  • Replace caster sugar with granulated sugar for a slightly less glossy syrup.
  • Replace sunflower oil with vegetable oil for frying.

Storage

  • Refrigerate up to 3 days
  • Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving, or warm gently in a low oven at 140°C (285°F) for 6 to 8 minutes.

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Recipe overview

  • Servings: 4 servings
  • Yield: imarti spirals
  • Total time: 1h 45min (45min active)
  • Difficulty: Medium
  • Cuisine: Indian
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Equipment you'll need

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Caster sugar

1 cup ≈ 200 g
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Fine sea salt

1 cup ≈ 268.8 g
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Sunflower oil

1 cup ≈ 240 ml
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Water

1 cup ≈ 240 ml
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