|This article needs additional citations for verification. (September 2015) (Learn how and when to remove this template message)|
Imarti or Jhangiri is an Indian sweet. It is made by deep-frying vigna mungo flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti, Jahangir and Jaangiri. This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than Imarti.
|Alternative names||Emarti, Jaangiri, Omriti|
|Place of origin||India|
|Main ingredients||black gram flour, saffron, ghee, sugar|
|Cookbook: Imarti / Jhangiri Media: Imarti / Jhangiri|
Vigna mungo is soaked in water for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Similarly to funnel cakes, 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 usually flavored with edible camphor, cloves, cardamom and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.
- Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Retrieved 27 May 2015.
- Media related to Imarti at Wikimedia Commons