Imarti, amitti, amriti, emarti, omriti, jahangir, jhangiri, jhangri, jangri, jangiri or jaangiri is an Indian sweet made by Deep frying a batter prepared with vigna mungo in a circular, flower-like shape, and then soaking it in sugar syrup
The Imarti is a popular Iftar food in Bangladesh, while in India, Jaunpur in Uttar Pradesh is famous for its imartis.
Ingredients
Imartis are made from batter made using various varieties of
Vigna mungo— called
urad dal— in North India, while in
Karnataka,
Tamilnadu,
Andhra Pradesh,
Telangana and other parts of the Indian subcontinent,
jangiri parappu (jangiri black gram) is commonly used.
Saffron is added to the batter to give Imartis their bright orange colour.
Preparation
Black gram is soaked in water for a few hours, and then stone-ground into a fine batter. The batter is poured into
ghee, though other oils are sometimes used. Like
, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle.
Before frying the batter, sugar syrup is prepared and is flavored with edible camphor, cloves, cardamom, kewra and saffron. The fried imartis is then dipped in sugar syrup until they expand in size, having soaked up a significant amount of the syrup. In Northern India, imartis are drained, and thus tend to be drier than . Imartis can be served hot, at room temperature, or cold.
Serving
In India, Imartis are served as dessert at the end of a meal, sometimes accompanied by dahi as a dipping. They are also distributed as sweets to relatives, guests and neighbours during celebrations, like festivals and marriages.
See also
-
List of Indian sweets and desserts
-
List of fried dough foods
-
List of doughnut varieties
External links
Imarti is also popularly known as "Jangri" in south India, same thing but different names
