Imarti ( bn, অমৃতি) is a sweet from India. 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''. ''Amitti'' is a popular Iftar item in Bangladesh. It is a specialty of Sylheti desserts for

Iftari Iftar ( ar, translit=Iftar Ramadan, إفطار رمضان), also known as (from , , 'breakfast'), (), is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer ...

that is made without any food color.

Ingredients

Amriti or Jangri is made from varieties of

black gram flour Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white have o ...

, also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in, Tamilnadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent. Saffron is added for colour.

Preparation

Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207

Black gram is soaked in water a for few hours, and stone-ground into a fine batter. The batter is poured into

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

, though other oils are sometimes used. Like

funnel cake Funnel cake ( Pennsylvania German: ''Drechderkuche'') is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter. History The concept of the funnel cake dates back to the e ...

s, 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 Camphor () is a waxy, colorless solid with a strong aroma. It is classified as a terpenoid and a cyclic ketone. It is found in the wood of the camphor laurel ('' Cinnamomum camphora''), a large evergreen tree found in East Asia; and in the k ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...

, 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 Colloquially, "room temperature" is a range of air temperatures that most people prefer for indoor settings. It feels comfortable to a person when they are wearing typical indoor clothing. Human comfort can extend beyond this range depending on ...

, or refrigerated. File:Frying Amriti - Dum Dum - Kolkata 2012-04-22 2210.JPG, Frying process File:Hot n Crisp Jalebis.jpg, After frying

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. It is also used with dahi. File:JALEBI - Kuch Meetha Ho Jaye!.jpg, Ready to serve in a street File:Jaangiri.JPG, Jangiri from tamilnadu

References

External links

* {{Cuisine of India Imarti is also popularly known as "Jangri" in south India, same thing but different names Indian desserts Pakistani desserts Confectionery Rajasthani desserts Fritters

Ingredients

Preparation

Serving

See also

References

External links