imarti

{{Infobox food

| name = Amriti / Imarti / Jhangiri

| image = JalebiIndia.jpg

| image_size = 200px

| caption = Imarti

| alternate_name = Amriti, Amitti, Jaangiri, Omriti

| place_of_origin = India

| creator =

| course = Dessert

| served =

| main_ingredient = black gram flour, saffron, ghee, sugar

| variations =

| calories =

| other =

| region = Indian subcontinent

| similar_dish = Jalebi, Chhena jalebi

}}

Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup{{Cite news|last=Khanna|first=Sangeeta|date=2019-07-12|title=Beniram is a 200-year-old shop selling amriti in Jaunpur|language=en-IN|work=The Hindu|url=https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece|access-date=2020-11-01|issn=0971-751X|archive-date=17 October 2020|archive-url=https://web.archive.org/web/20201017083519/https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece|url-status=live}} Alternative names for the Imarti include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is similar to the jalebi, which is thinner and sweeter than Imarti.{{cite web|title=Difference between Jalebi & imarti|url=https://timesofindia.indiatimes.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms|website=recipes.timesofindia.com|date=28 August 2017|publisher=Times Food|access-date=19 April 2020|archive-date=7 July 2018|archive-url=https://web.archive.org/web/20180707102912/https://recipes.timesofindia.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms|url-status=live}}

The Imarti is a popular Iftar food in Bangladesh, while in India, Jaunpur in Uttar Pradesh is famous for its imartis.{{cite news |last1=Keshavrao |first1=Dhanvanti |date=6 July 2013 |title=A sweet tale of an exotic dessert |url=http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html |url-status=live |archive-url=https://web.archive.org/web/20160923050433/http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html |archive-date=23 September 2016 |access-date=27 May 2015}}{{Cite web|last=প্রতিবেদক|first=নিজস্ব|title=ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'|url=https://www.prothomalo.com/bangladesh/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%98%E0%A7%8B%E0%A6%B7%E0%A6%AA%E0%A6%9F%E0%A7%8D%E0%A6%9F%E0%A6%BF%E0%A6%B0-%E2%80%98%E0%A6%A1%E0%A6%BE%E0%A6%87%E0%A6%B2%E0%A7%87%E0%A6%B0-%E0%A6%86%E0%A6%AE%E0%A6%BF%E0%A6%A4%E0%A7%8D%E0%A6%A4%E0%A6%BF%E2%80%99|access-date=2020-12-02|website=Prothomalo|language=bn|archive-date=18 October 2020|archive-url=https://web.archive.org/web/20201018133427/https://www.prothomalo.com/bangladesh/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%98%E0%A7%8B%E0%A6%B7%E0%A6%AA%E0%A6%9F%E0%A7%8D%E0%A6%9F%E0%A6%BF%E0%A6%B0-%E2%80%98%E0%A6%A1%E0%A6%BE%E0%A6%87%E0%A6%B2%E0%A7%87%E0%A6%B0-%E0%A6%86%E0%A6%AE%E0%A6%BF%E0%A6%A4%E0%A7%8D%E0%A6%A4%E0%A6%BF%E2%80%99|url-status=live}}

Ingredients

Imartis are made from batter made using various varieties of black gram flour— called urad dal— in North India, while in Karnataka, Tamil Nadu, 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

File:Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207.JPG.]]

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 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 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 jalebis. Imartis can be served hot, at room temperature, or cold.

File:Frying Amriti - Dum Dum - Kolkata 2012-04-22 2210.JPG|Frying process

File:Hot n Crisp Jalebis.jpg|After frying

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 sweetmeats to relatives, guests and neighbours during celebrations, like festivals and marriages.

File:Jaangiri.JPG|Imartis served as dessert in Tamil Nadu

References

External links

{{Commons category-inline|Imarti}}

Imarti is also popularly known as "Jangri" in south India, same thing but different names

Category:Indian doughnuts

Category:Pakistani desserts

Category:Doughnuts

Category:Rajasthani desserts

Category:Fritters