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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 or Jhangri is a dessert popular in the Indian Subcontinent. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti and Jaangiri.
Imarti was invented in Mughal kitchen (Fatehpur Sikri near Jaunpur). It became popular in other parts of India, as the Mughal Empire expanded. 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.
This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than 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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