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Imarti

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Title: Imarti  
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Subject: Indian cuisine, Jalebi, Jaunpur, Uttar Pradesh, Rajasthani cuisine, Hathras, South Asian sweets, List of Indian sweets and desserts
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Imarti

Imarti (Emarti or Omriti ( অমৃতি ) or Jaangiri (in south India)) (Hindi: इमरती Imarti) (Malayalam: ജാങ്ക്രി Jhangri) is a dessert invented in Mughal kitchen and is now popular in across Indian subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. Popularity of this sweet dish increased in other parts of India as Mughals expanded there and fount its place in Hindu Raj Bhog (Royal Food Menu).

In North India it is often consumed with rabri (condensed milk). In South India, this sweet is served after a meal and also popular at weddings and festivals in Pakistan. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.

Ingredients

Imarti is made from a variety of urad flour, also colloquially called jalebi parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for colour.

Preparation

Urad dal is soaked in water 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 usually flavored with edible camphor, cloves, cardamom 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 usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.

See also

References

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