Jaangiri

Jaangiri

Jaangiri
Alternative names	Jalebi parappu, Imarti
Course	Dessert
Place of origin	India
Region or state	North India, South India
Main ingredients	Urad flour, saffron, ghee, sugar

Jaangiri or Emarti is a sweet, and is a variant of jalebi prepared in India. In North India and Pakistan it is called Imarti (Urdu/Hindi: امرتی/इमरती), and frequently consumed with curd (dahi) for breakfast. In South India, this sweet is served after a meal and also popular at weddings and festivals.

Ingredients

Jaangiri is made from a variety of urad flour, also colloquially called jalebi parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for colour.

Preparation

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, to make patterns similar to funnel cakes. The size of a piece is smaller than that of a funnel cake, however, and there is often a small ring in the middle around which the pattern is arranged geometrically.

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 and Pakistan, imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.

This is also called as Jahangir sweet in some parts of India.

Name and Origin

Jaangri word is believed to be colloquial form of Jahangiri a Muslim Khalifa in Bawarchi style of cooking. However, some Mythological Text of India mentions Jaangri as Amruta paka or Amritpak which becomes imrt pak in Urdu and finally root to Imarti.

See also

• List of Indian sweets and desserts
• List of Pakistani desserts