Imarti or Amriti is a sweet from India and Bangladesh. The place of the sweet's origin is India. 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.
Ingredients:-
2 Cups Dhuli urad dal (husked Bengal Gram - soaked in water overnight)
3 cups Sugar
1 1/2 cups Water
Saffron color
1/2 tsp Cardamom ground
500 gram Ghee (to fry)
Imarti Recipe:-
Imarti is made from varieties of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in Indian subcontinent. Saffron is added for colour.
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.
Video:-
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