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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.

Imarti / Jhangiri
JalebiIndia.jpg
Imarti
Alternative names Emarti, Jaangiri, Omriti
Course Dessert
Place of origin India
Main ingredients black gram flour, saffron, ghee, sugar
Cookbook: Imarti / Jhangiri  Media: Imarti / Jhangiri

Contents

IngredientsEdit

Imarti is made from a variety of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in India. Sugar syrup and saffron is added for colour.

PreparationEdit

 
Jangiri

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.

ServingEdit

In India, this sweet is served during the meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.[1]

See alsoEdit

ReferencesEdit

  1. ^ Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Retrieved 27 May 2015. 

External linksEdit

  •   Media related to Imarti at Wikimedia Commons