Imarti - Revision history

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			{{Short description\|Indian sweet}}
	{{more citations needed\|date=September 2015}}		{{more citations needed\|date=September 2015}}
	{{Infobox ~~prepared~~ food		{{Use dmy dates\|date=May 2022}}
			{{Use Indian English\|date=May 2022}}
			{{Infobox food
	\| name = Amriti / Imarti / Jhangiri		\| name = Amriti / Imarti / Jhangiri
	\| image = JalebiIndia.jpg		\| image = JalebiIndia.jpg
	\| image_size = 200px		\| image_size = 200px
	\| caption = ~~Imarti~~		\| caption = Jangiri
	\| alternate_name = ~~Emarti,~~ Amriti, Amitti, Jaangiri, Omriti		\| alternate_name = Amriti, Amitti, Jaangiri, Omriti
	\| country =[[India]]		\| country =India

	\| famous city =		\| famous city =
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	\| calories =		\| calories =
	\| other =		\| other =
	\|region=[[Indian subcontinent~~]] \|national_cuisine= [[Bangladeshi cuisine\|Bangladesh~~]], [[Indian cuisine\|India]]\|similar_dish=[[Jalebi~~]], [[Shahi jilapi~~]], [[Chhena jalebi]]}}		\|region=[[Indian subcontinent]], [[Indian cuisine\|India]]\|similar_dish=[[Jalebi]], [[Chhena jalebi]]}}
	~~'''Imarti''' or~~ '''Amriti''' ({{lang-bn\|অমৃতি}}) is a [[Sweets from the Indian subcontinent\|sweet]] from [[India]].<ref>{{Cite news\|last=Khanna\|first=Sangeeta\|date=2019-07-12\|title=Beniram is a 200-year-old shop selling ~~Imarti~~ in Jaunpur\|language=en-IN\|work=The Hindu\|url=https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece\|access-date=2020-11-01\|issn=0971-751X}}</ref> It is made by deep-frying [[vigna mungo\|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''.<ref name="Difference between Jalebi & Imarti">{{cite web\|title=Difference between Jalebi & Imarti\|url=https://recipes.timesofindia.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms\|website=recipes.timesofindia.com\|publisher=Times Food\|access-date=19 April 2020}}</ref> ''Amitti'' is a popular [[Iftar]] item in [[Bangladesh]].<ref>{{Cite web\|last=প্রতিবেদক\|first=নিজস্ব\|title=ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'\|url=https://www.prothomalo.com/bangladesh/ইফতারে-ঘোষপট্টির-‘ডাইলের-আমিত্তি’\|access-date=2020-12-02\|website=Prothomalo\|language=bn}}</ref> It is a specialty of [[:Category:Sylheti cuisine\|Sylheti desserts]] for [[Iftari]] that is made of without any food color.<ref name= sylheterdak>{{cite web\|url=http://www.sylheterdak.com.bd/details.php?id=8949\|title=ঐতিহ্যে সিলেটি ইফতার \|publisher=[[Sylheter Dak]]\|language=bn\| access-date=19 April 2020\|date=31 May 2017}}</ref>		'''Amriti''' ({{lang-bn\|অমৃতি}}) is a [[Sweets from the Indian subcontinent\|sweet]] from India.<ref>{{Cite news\|last=Khanna\|first=Sangeeta\|date=2019-07-12\|title=Beniram is a 200-year-old shop selling amriti in Jaunpur\|language=en-IN\|work=The Hindu\|url=https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece\|access-date=2020-11-01\|issn=0971-751X}}</ref> It is made by deep-frying [[vigna mungo\|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''.<ref name="Difference between Jalebi & Imarti">{{cite web\|title=Difference between Jalebi & Imarti\|url=https://recipes.timesofindia.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms\|website=recipes.timesofindia.com\|publisher=Times Food\|access-date=19 April 2020}}</ref> ''Amitti'' is a popular [[Iftar]] item in [[Bangladesh]].<ref>{{Cite web\|last=প্রতিবেদক\|first=নিজস্ব\|title=ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'\|url=https://www.prothomalo.com/bangladesh/ইফতারে-ঘোষপট্টির-‘ডাইলের-আমিত্তি’\|access-date=2020-12-02\|website=Prothomalo\|language=bn}}</ref> It is a specialty of [[:Category:Sylheti cuisine\|Sylheti desserts]] for [[Iftari]] that is made without any food color.<ref name= sylheterdak>{{cite web\|url=http://www.sylheterdak.com.bd/details.php?id=8949\|title=ঐতিহ্যে সিলেটি ইফতার \|publisher=[[Sylheter Dak]]\|language=bn\| access-date=19 April 2020\|date=31 May 2017}}</ref>

	==Ingredients==		==Ingredients==
	~~Imarti~~ is made from varieties of [[~~vigna mungo\|~~black gram flour]], also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in [[Indian subcontinent]]. [[Saffron]] is added for colour.		Amriti or Jangri is made from varieties of [[black gram flour]], also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in, [[Tamilnadu]] [[Indian subcontinent]]. [[Saffron]] is added for colour.

	==Preparation==		==Preparation==
	[[File:Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207.JPG\|thumb\|Amriti frying in [[Kolkata, India]].]]		[[File:Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207.JPG\|thumb\|Amriti frying in [[Kolkata, India]].]]
	[[~~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 cake]]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.		[[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. Similarly to [[funnel cake]]s, 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 [[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 [[jalebi]]s. The pieces can be served hot, at [[room temperature]], or refrigerated.		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 [[jalebi]]s. The pieces can be served hot, at [[room temperature]], or refrigerated.
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	==Serving==		==Serving==
	In [[India]], this sweet is served during the meal and also popular at weddings and festivals. In particular, [[Jaunpur, Uttar Pradesh\|Jaunpur]] in [[Uttar Pradesh]] is famous for its imarti.<ref name=deccanherald>{{cite news\|url=http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html\|title=A sweet tale of an exotic dessert\|first1=Dhanvanti\|last1=Keshavrao\|access-date=27 May 2015\|date=6 July 2013}}</ref> It is also used with [[Dahi (curd)\|dahi]].		In India, this sweet is served during the meal and also popular at weddings and festivals. In particular, [[Jaunpur, Uttar Pradesh\|Jaunpur]] in [[Uttar Pradesh]] is famous for its imarti.<ref name=deccanherald>{{cite news\|url=http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html\|title=A sweet tale of an exotic dessert\|first1=Dhanvanti\|last1=Keshavrao\|access-date=27 May 2015\|date=6 July 2013}}</ref> It is also used with [[Dahi (curd)\|dahi]].
	<gallery>		<gallery>
	File:JALEBI - Kuch Meetha Ho Jaye!.jpg\|Ready to serve in a street ~~stand~~		File:JALEBI - Kuch Meetha Ho Jaye!.jpg\|Ready to serve in a street
	File:~~Imarti Rabdi~~.~~jpg~~\|~~Imarti served in streets of Delhi~~		File:Jaangiri.JPG\|Jangiri from tamilnadu
	~~File:Paneer wali Imarti.jpg\|Imarti~~
	</gallery>		</gallery>

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	==References==		==References==
	{{reflist\|2}}		{{reflist}}

	==External links==		==External links==
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	{{Doughnut}}		{{Doughnut}}
	{{Cuisine of India}}		{{Cuisine of India}}
	Imarti is also popularly known as ~~“Jangri”~~ in south India, same thing but different names		Imarti is also popularly known as "Jangri" in south India, same thing but different names

	[[Category:Indian desserts]]		[[Category:Indian desserts]]

101.180.131.158 at 12:36, 29 May 2021

2021-05-29T12:36:14Z

New page

{{more citations needed|date=September 2015}}
{{Infobox prepared food
| name = Amriti / Imarti / Jhangiri
| image = JalebiIndia.jpg
| image_size = 200px
| caption = Imarti
| alternate_name = Emarti, Amriti, Amitti, Jaangiri, Omriti
| country =[[India]]

| famous city =
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[vigna mungo|black gram flour]], [[saffron]], [[ghee]], [[sugar]]
| variations =
| calories =
| other =
|region=[[Indian subcontinent]] |national_cuisine= [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]]|similar_dish=[[Jalebi]], [[Shahi jilapi]], [[Chhena jalebi]]}}
'''Imarti''' or '''Amriti''' ({{lang-bn|অমৃতি}}) is a [[Sweets from the Indian subcontinent|sweet]] from [[India]].<ref>{{Cite news|last=Khanna|first=Sangeeta|date=2019-07-12|title=Beniram is a 200-year-old shop selling Imarti in Jaunpur|language=en-IN|work=The Hindu|url=https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece|access-date=2020-11-01|issn=0971-751X}}</ref> It is made by deep-frying [[vigna mungo|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''.<ref name="Difference between Jalebi & Imarti">{{cite web|title=Difference between Jalebi & Imarti|url=https://recipes.timesofindia.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms|website=recipes.timesofindia.com|publisher=Times Food|access-date=19 April 2020}}</ref> ''Amitti'' is a popular [[Iftar]] item in [[Bangladesh]].<ref>{{Cite web|last=প্রতিবেদক|first=নিজস্ব|title=ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'|url=https://www.prothomalo.com/bangladesh/ইফতারে-ঘোষপট্টির-‘ডাইলের-আমিত্তি’|access-date=2020-12-02|website=Prothomalo|language=bn}}</ref> It is a specialty of [[:Category:Sylheti cuisine|Sylheti desserts]] for [[Iftari]] that is made of without any food color.<ref name= sylheterdak>{{cite web|url=http://www.sylheterdak.com.bd/details.php?id=8949|title=ঐতিহ্যে সিলেটি ইফতার |publisher=[[Sylheter Dak]]|language=bn| access-date=19 April 2020|date=31 May 2017}}</ref>

==Ingredients==
Imarti is made from varieties of [[vigna mungo|black gram flour]], also colloquially called ''jangiri parappu'' (lentils) or jangiri black gram in [[Indian subcontinent]]. [[Saffron]] is added for colour.

==Preparation==
[[File:Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207.JPG|thumb|Amriti frying in [[Kolkata, India]].]]
[[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 cake]]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]], [[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 [[jalebi]]s. The pieces can be served hot, at [[room temperature]], or refrigerated.
<gallery>
File:Frying Amriti - Dum Dum - Kolkata 2012-04-22 2210.JPG|Frying process
File:Hot n Crisp Jalebis.jpg|After frying
</gallery>

==Serving==
In [[India]], this sweet is served during the meal and also popular at weddings and festivals. In particular, [[Jaunpur, Uttar Pradesh|Jaunpur]] in [[Uttar Pradesh]] is famous for its imarti.<ref name=deccanherald>{{cite news|url=http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html|title=A sweet tale of an exotic dessert|first1=Dhanvanti|last1=Keshavrao|access-date=27 May 2015|date=6 July 2013}}</ref> It is also used with [[Dahi (curd)|dahi]].
<gallery>
File:JALEBI - Kuch Meetha Ho Jaye!.jpg|Ready to serve in a street stand
File:Imarti Rabdi.jpg|Imarti served in streets of Delhi
File:Paneer wali Imarti.jpg|Imarti
</gallery>

==See also==
*[[List of Indian sweets and desserts]]
*[[List of fried dough foods]]
* [[List of doughnut varieties]]
*{{Portal-inline|Food}}

==References==
{{reflist|2}}

==External links==
*{{Commons category-inline|Imarti}}
{{Doughnut}}
{{Cuisine of India}}
Imarti is also popularly known as “Jangri” in south India, same thing but different names

[[Category:Indian desserts]]
[[Category:Pakistani desserts]]
[[Category:Confectionery]]
[[Category:Rajasthani desserts]]
[[Category:Fritters]]