This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Imarti" – news · newspapers · books · scholar · JSTOR (September 2015) (Learn how and when to remove this template message)

Amriti / Imarti / Jhangiri
Jangiri
Alternative namesAmriti, Amitti, Jaangiri, Omriti
CourseDessert
Place of originIndia
Region or stateIndian subcontinent
Main ingredientsblack gram flour, saffron, ghee, sugar
Similar dishesJalebi, Chhena jalebi

Imarti is a sweet from India.[1] It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with jalebi, which is thinner and sweeter than Imarti.[2]

Amitti is a popular Iftar item in Bangladesh.[3] It is a specialty of Sylheti desserts for Iftari that is made without any food color.[4] Beniram's in Jaunpur is the oldest surviving shop selling imarti.[1]

Ingredients

Amriti or Jangri is made from varieties of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in, Karnataka, Tamilnadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent. Saffron is added for colour.

Preparation

Amriti frying in Kolkata, India.

Black gram is soaked in water a for few hours, and 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 amriti 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 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 drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or refrigerated.

Serving

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.[5] It is also used with dahi.

See also

References

  1. ^ a b Khanna, Sangeeta (12 July 2019). "Beniram is a 200-year-old shop selling amriti in Jaunpur". The Hindu. ISSN 0971-751X. Archived from the original on 17 October 2020. Retrieved 1 November 2020.
  2. ^ "Difference between Jalebi & imarti". recipes.timesofindia.com. Times Food. 28 August 2017. Archived from the original on 7 July 2018. Retrieved 19 April 2020.
  3. ^ প্রতিবেদক, নিজস্ব. "ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'". Prothomalo (in Bengali). Archived from the original on 18 October 2020. Retrieved 2 December 2020.
  4. ^ "ঐতিহ্যে সিলেটি ইফতার" (in Bengali). Sylheter Dak. 31 May 2017. Archived from the original on 5 June 2020. Retrieved 19 April 2020.
  5. ^ Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Archived from the original on 23 September 2016. Retrieved 27 May 2015.

External links

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

Doughnuts, fritters and other fried-dough foods
Cuisine of India
Categories