Latest news with #Imarti
Hindustan Times
5 days ago
- Entertainment
- Hindustan Times
Chef Sanjeev Kapoor shares 5 warm desserts that feel like hug in every bite: From halwa paratha to skillet brownie
In a world that's constantly rushing, warm desserts are a delicious reminder to slow down and savour the moment. Chef Sanjeev Kapoor shares in his July 22 Instagram post 5 heartwarming recipes that not only satisfy your sweet tooth but also offer the kind of comfort that only a lovingly prepared dessert can. (Also read: Chef Sanjeev Kapoor shares his simple hack for making soft, perfect ragi rotis at home: See recipe ) Check out Sanjeev Kapoor's top 5 warm desserts for comfort and indulgence. "Comfort food takes many forms, but warm desserts top the list. They don't just satisfy your sweet tooth, they wrap you in comfort with every spoonful," Chef Sanjeev wrote in the caption. Let's take a look at his recommendations: 1. Kunafa Bring home the magic of this beloved Middle Eastern classic. With its crispy golden crust and gooey, cheesy centre soaked in sugar syrup, Kunafa is the kind of dessert that instantly wins hearts. Click here for the full recipe. 2. Imarti Beautifully shaped into intricate floral swirls and drenched in fragrant sugar syrup, imarti is a crispy, syrupy Indian sweet that never goes out of style. A true showstopper for any festive table. Get the step-by-step recipe here. 3. Halwa Paratha Craving something indulgent and deeply comforting? Halwa paratha is that warm, soulful treat straight from traditional kitchens, a nostalgic combo that feels like a warm hug. Try the recipe now. 4. Pumpkin Halwa Ready to try a unique twist on a classic? Pumpkin halwa is rich, aromatic, and surprisingly addictive. One spoonful of this cosy, spiced dessert is enough to turn you into a fan. Here's how to make it. 5. Skillet Brownie Why wait for a celebration when you can enjoy a fudgy, gooey skillet brownie any day? Quick to make and even quicker to disappear, this one's perfect for solo indulgence or sharing (if you must). Whip it up with this easy recipe.
NDTV
10-07-2025
- NDTV
Where Did Imarti Come From, And How It Started Winning Hearts
India is a land of sweets, and while we all are familiar with the crisp and tangy jalebi, its thicker, richer cousin - Imarti - often gets less attention. But for those who've tasted it warm, soaked in syrup, and delicately flavoured with cardamom or rose water, Imarti holds a special place on the dessert platter. So where did this spiral-shaped sweet come from, and how did it earn its loyal fan following? The story goes deeper than just deep-frying batter. Also Read: Want To Make Super-Crunchy Imartis? Follow These Steps The Origin Of Imarti: Imarti's roots can be traced back to North India, especially in the regions of Uttar Pradesh and Rajasthan. Some food historians believe it first emerged in the royal kitchens of medieval India, where chefs - known as khansamas - would create elaborate sweets for kings and courtiers. These kitchens weren't just about satisfying hunger; they were about creating edible art. Imarti, with its symmetrical, flower-like pattern and rich saffron-coloured hue, fit right into that aesthetic. The batter, traditionally made using soaked urad dal (split black gram), was ground into a smooth paste and piped through cloth or coconut shells with tiny holes, forming precise floral loops into hot ghee. The cooked imartis were then dipped into sugar syrup until they soaked in just enough sweetness - not too overpowering, but enough to leave you craving another bite. Unlike jalebi, which is made using maida (refined flour) and often has a sharp tang thanks to fermentation, Imarti is denser, slightly chewy, and carries a nutty flavour from the dal. It's often flavoured with spices like cardamom, saffron, and rose. The Journey Of Imarti What started in royal households eventually made its way to temple kitchens and community feasts. Imarti became a staple in celebratory meals, especially during festivals like Diwali and Holi, and was often offered as prasad in temples. Over time, sweet shops across North India began crafting their own versions, each slightly different depending on regional tastes. In cities like Varanasi, Lucknow, and Jaipur, imarti is often served fresh in the morning alongside kachori-sabzi or as an evening treat with milk. There's something comforting about watching a halwai (sweet maker) expertly pipe the batter into ghee, forming perfect loops in seconds. Today, while jalebi often steals the spotlight with its crispy curls and mass appeal, Imarti continues to hold its ground. Its loyal fans love its richness, the way it melts in your mouth after soaking up syrup, and the warm, almost earthy taste that sets it apart from more common sweets. Whether enjoyed during a family wedding or picked up from a roadside stall on a winter morning, Imarti has quietly but surely won hearts - not through trends, but through tradition.
