Imarti

Amriti / Imarti / Jhangiri
	Jangiri
Alternative names	Amriti, Amitti, Jaangiri, Omriti
Course	Dessert
Place of origin	India
Region or state	Indian subcontinent
Main ingredients	black gram flour, saffron, ghee, sugar
Similar dishes	Jalebi, Chhena jalebi
	Media: Amriti / Imarti / Jhangiri;

Imarti is a sweet from India.^[1] 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.^[2]

Amitti is a popular

Iftari that is made without any food color.^[4] Beniram's in Jaunpur is the oldest surviving shop selling imarti.^[1]

Ingredients

Amriti or Jangri is made from varieties of

Tamilnadu, Andhra Pradesh, Telangana and other parts of the Indian subcontinent. Saffron

is added for colour.

Preparation

Kolkata, India

.

Black gram 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. Like funnel cakes

, 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

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.

Frying process
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.^[5] It is also used with dahi.