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Best Easy Amriti Recipe

Name: Best Easy Amriti Recipe
Total time: 90 min
Yield: 110 g
Ingredients: Urad dal (split black gram, skinned) 1 cup; Rice flour 2 tbsp; Baking soda 1 pinch; Saffron strands 10 pieces; Oil 2 cups; Sugar 1.5 cups; Water 1 cup; Rose water 1 tsp; Cardamom powder 0.5 tsp; Lemon juice 0.5 tsp

Crispy on the outside and syrup-soaked within, Amriti is one of India's most iconic sweets. This beloved family treat is enjoyed at breakfast stalls, festivals, and celebrations across the country.

Cook 90 min Difficulty NORMAL 340 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Urad dal (split black gram, skinned) 1 cup
Rice flour 2 tbsp
Baking soda 1 pinch
Saffron strands 10 pieces
Oil 2 cups

Seasonings/Sauce

Sugar 1.5 cups
Water 1 cup
Rose water 1 tsp
Cardamom powder 0.5 tsp
Lemon juice 0.5 tsp

Nutrition summary

Carbohydrates 62 g 73%

Protein 7 g 8%

Fat 7 g 19%

Serving size 110g

Cooking steps

1

Soak urad dal in water for 4 hours, then drain well and blend with 2–3 tbsp water until a smooth, thick batter forms.
2

Transfer batter to a bowl. Add rice flour, a pinch of baking soda, and saffron strands soaked in 2 tsp warm water. Mix gently and rest for 20 minutes.
3

Meanwhile, prepare syrup: Combine sugar and 1 cup water in a saucepan. Boil until it reaches a sticky one-string consistency, about 5–7 minutes. Stir in cardamom powder, rose water, and lemon juice; keep syrup warm.
4

Heat oil in a wide, heavy-bottomed pan over medium heat. To test readiness, a drop of batter should sizzle on contact.
5

Fill a piping bag (or zip-top bag with a small snipped corner) with the batter. Pipe intricate pretzel or spiral shapes directly into hot oil. Fry in batches, keeping heat on medium so they turn crisp and golden on both sides, about 2–3 minutes per batch.
6

Remove amritis with a slotted spoon, drain briefly, and immediately immerse them in the warm sugar syrup for 2–3 minutes. Flip to coat both sides evenly.
7

Transfer soaked amritis to a serving plate. Best enjoyed warm or at room temperature.

Personalized Q&A

Q. What's the key ingredient that gives Amriti its classic taste and texture?

Urad dal (split black gram) is the essential ingredient in Amriti. When ground into a smooth batter, urad dal provides the airy, spongy interior, while rice flour and saffron add crispiness and subtle aroma. This combination defines Amriti’s signature texture and flavor.

Q. How should I control the heat while frying Amriti for the best result?

Maintain medium heat during frying. Too high, and the Amriti will brown outside but stay raw inside; too low, and they’ll absorb excess oil and lose crispness. Each batch should sizzle and turn evenly golden in 2–3 minutes for the perfect crunchy shell.

Q. What are some tips to keep my Amriti crispy yet syrupy inside?

Pipe thin, even shapes and avoid overcrowding the oil. After frying, briefly drain excess oil, then soak immediately in warm syrup for just 2–3 minutes—any longer and the Amriti may become soggy. This preserves the outer crunch and syrupy heart.

Q. How many calories and carbs are there in each serving of Amriti?

Each 110g serving of Amriti contains about 340 kcal, with approximately 62g of carbohydrates. Carbohydrates make up 73% of the total calories per serving, with moderate fat and some protein contributions as well.

Best Easy Amriti Recipe

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