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Imarti / Jhangiri
Alternative namesEmarti, Jaangiri, Omriti
Place of originIndia
Main ingredientsblack gram flour, saffron, ghee, sugar

Imarti 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 Amriti, Emarti, Omriti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with Jalebi which is thinner and sweeter than Imarti[1].


Imarti is made from varieties of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in India. Saffron is added for colour.


Amriti frying in Kolkata

Vigna mungo 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. 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 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.


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.[2]

See also[edit]


  1. ^ "Difference between Jalebi & Imarti". Times Food. Retrieved 31 March 2018.
  2. ^ Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Retrieved 27 May 2015.

External links[edit]

  • Media related to Imarti at Wikimedia Commons

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