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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]]

Latest revision as of 00:29, 30 May 2022


Amriti / Imarti / Jhangiri
JalebiIndia.jpg
Jangiri
Alternative namesAmriti, Amitti, Jaangiri, Omriti
CourseDessert
Place of originIndia
Region or stateIndian subcontinent, India
Main ingredientsblack gram flour, saffron, ghee, sugar
Similar dishesJalebi, Chhena jalebi

Amriti (Bengali: অমৃতি) 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 Iftar item in Bangladesh.[3] It is a specialty of Sylheti desserts for Iftari that is made without any food color.[4]

Ingredients[edit]

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[edit]

Amriti frying in 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. Similarly to 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 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.

  • Frying process

    Frying process

  • After frying

    After frying

Serving[edit]

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.

  • Ready to serve in a street

    Ready to serve in a street

  • Jangiri from tamilnadu

    Jangiri from tamilnadu

See also[edit]

References[edit]

  1. ↑ Khanna, Sangeeta (12 July 2019). "Beniram is a 200-year-old shop selling amriti in Jaunpur". The Hindu. ISSN 0971-751X. Retrieved 1 November 2020.
  2. ↑ "Difference between Jalebi & Imarti". recipes.timesofindia.com. Times Food. Retrieved 19 April 2020.
  3. ↑ প্রতিবেদক, নিজস্ব. "ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'". Prothomalo (in Bengali). Retrieved 2 December 2020.
  4. ↑ "ঐতিহ্যে সিলেটি ইফতার" (in Bengali). Sylheter Dak. 31 May 2017. Retrieved 19 April 2020.
  5. ↑ Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Retrieved 27 May 2015.

External links[edit]

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

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