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{{Short description|Indian sweet}} | |||
{{more citations needed|date=September 2015}} | {{more citations needed|date=September 2015}} | ||
{{Infobox | {{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 = | | caption = Jangiri | ||
| alternate_name = | | alternate_name = Amriti, Amitti, Jaangiri, Omriti | ||
| country = | | country =India | ||
| famous city = | | famous city = | ||
| Line 16: | Line 19: | ||
| calories = | | calories = | ||
| other = | | other = | ||
|region=[[Indian subcontinent | |region=[[Indian subcontinent]], [[Indian cuisine|India]]|similar_dish=[[Jalebi]], [[Chhena jalebi]]}} | ||
'''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== | ||
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]].]] | ||
[[ | [[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 | 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 | File:JALEBI - Kuch Meetha Ho Jaye!.jpg|Ready to serve in a street | ||
File: | File:Jaangiri.JPG|Jangiri from tamilnadu | ||
</gallery> | </gallery> | ||
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==References== | ==References== | ||
{{reflist | {{reflist}} | ||
==External links== | ==External links== | ||
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{{Doughnut}} | {{Doughnut}} | ||
{{Cuisine of India}} | {{Cuisine of India}} | ||
Imarti is also popularly known as | Imarti is also popularly known as "Jangri" in south India, same thing but different names | ||
[[Category:Indian desserts]] | [[Category:Indian desserts]] | ||