Imarti is an Indian

sweet Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, ...

made by

deep-frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Norm ...

a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup Alternative names for the ''Imarti'' include ''Amitti'', ''Amriti'', ''Emarti'', ''Omritti'', ''Jahangir'' and ''Jhangiri/Jaangiri''. This dish is similar to the ''

jalebi ''Jalebi'' is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''zoolbia'', ''jerry'', ''mushabak'', ''z'labia'' ...

'', which is thinner and sweeter than ''Imarti''. The Imarti is a popular

Iftar ''Iftar'' () is the Fasting in Islam, fast-breaking Supper, evening meal of Muslims in Ramadan at the time of ' (call to prayer) of the Maghrib prayer. Iftar is the second meal of the day; during Ramadan, the daily fast begins immediately a ...

food in

Bangladesh Bangladesh, officially the People's Republic of Bangladesh, is a country in South Asia. It is the List of countries and dependencies by population, eighth-most populous country in the world and among the List of countries and dependencies by ...

, while in India, Jaunpur in

Uttar Pradesh Uttar Pradesh ( ; UP) is a States and union territories of India, state in North India, northern India. With over 241 million inhabitants, it is the List of states and union territories of India by population, most populated state in In ...

is famous for its imartis.

Ingredients

Imartis are made from batter made using various varieties of black gram flour— called ''urad dal—'' in North India, while in

Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...

Tamil Nadu Tamil Nadu (; , TN) is the southernmost States and union territories of India, state of India. The List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of Indi ...

Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...

Telangana Telangana is a States and union territories of India, state in India situated in the Southern India, south-central part of the Indian subcontinent on the high Deccan Plateau. It is the List of states and union territories of India by area, ele ...

and other parts of the

Indian subcontinent The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakista ...

, ''jangiri parappu'' (jangiri black gram) is commonly used.

Saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...

is added to the batter to give Imartis their bright orange colour.

Preparation

Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207

Black gram The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram is usually the whole urad bean, wher ...

is soaked in water for a few hours, and then stone-ground into a fine batter. The batter is poured into

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

, though other oils are sometimes used. Like

funnel cake Funnel cake ( Pennsylvania German: ''Drechderkuche'') is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter. History The concept of the funnel cake dates back to the e ...

s, 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 Camphor () is a waxy, colorless solid with a strong aroma. It is classified as a terpenoid and a cyclic ketone. It is found in the wood of the camphor laurel (''Cinnamomum camphora''), a large evergreen tree found in East Asia; and in the kapu ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, ...

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indon ...

kewra Kewra, keora or kewda (, , , ਕੇਵੜਾ ) is an essential oil distilled from the male flower of the fragrant screwpine. The plant is native to Tropical Asia, Southeast Asia and Australasia, and the oil is used as a flavoring agent throug ...

and

saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...

. The fried imartis is then dipped in sugar syrup until they expand in size, having soaked up a significant amount of the syrup. In Northern India, imartis are drained, and thus tend to be drier than

s. Imartis can be served hot, at

room temperature Room temperature, colloquially, denotes the range of air temperatures most people find comfortable indoors while dressed in typical clothing. Comfortable temperatures can be extended beyond this range depending on humidity, air circulation, and ...

, or cold. File:Frying Amriti - Dum Dum - Kolkata 2012-04-22 2210.JPG, Frying process File:Hot n Crisp Jalebis.jpg, After frying

Serving

In India, Imartis are served as dessert at the end of a meal, sometimes accompanied by dahi as a dipping. They are also distributed as sweetmeats to relatives, guests and neighbours during celebrations, like festivals and marriages. File:Jaangiri.JPG, Imartis served as

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

References

External links

* {{Cuisine of India Imarti is also popularly known as "Jangri" in south India, same thing but different names Indian doughnuts Pakistani desserts Doughnuts Rajasthani desserts Fritters

Ingredients

Preparation

Serving

See also

References

External links