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|Imarti / Jhangri|
|Alternative names||Emarti, Jaangiri, Omriti|
|Place of origin||India|
|Region or state||Rajasthan, West Bengal, Uttar Pradesh, South India|
|Main ingredients||Urad flour, saffron, ghee, sugar|
|Cookbook:Imarti / Jhangri Imarti / Jhangri|
Imarti (Hindi: इमरती) or Amriti or Emarti or Omriti ( অমৃতি )) also known as Jaangiri (Malayalam: ജാങ്ക്രി) or Jhangri in south India, is a dessert invented in Mughal kitchen (Fatehpur Sikri near Jaunpur) and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. This sweet dish increased in popularity in other parts of India as theMughals expanded there, and found its place in Hindu Raj Bhog (Royal Food Menu).
In North India it is often consumed with rabri (condensed milk). In South India, this sweet is served after a meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.
Urad dal 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.
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