Silentbram at 02:03, 4 March 2026

2026-03-04T02:03:44Z

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{{Short description|Indian sweet}}
{{Use dmy dates|date=May 2022}}
{{Use Indian English|date=May 2022}}
{{Infobox food
| name = Imarti
| image = JalebiIndia.jpg
| image_size = 200px
| caption =
| alternate_name = {{ubl|Amriti|Jaangiri|Omriti}}
| place_of_origin = India
| creator =
| course = [[Dessert]]
| served =
| main_ingredient = [[Vigna mungo|Black gram flour]], [[saffron]], [[ghee]], [[sugar]]
| variations =
| calories =
| other =
| region = [[Indian subcontinent]]
| similar_dish = [[Jalebi]], [[Chhena jalebi]]
}}
'''Imarti''', also known as '''amriti''', '''jaangiri''', or '''omriti''', is an Indian [[Sweets from the Indian subcontinent|sweet]] made by [[Deep frying|deep-frying]] a [[Batter (cooking)|batter]] prepared with [[vigna mungo|black gram flour]] in a circular, flower-like shape, and then soaking it in sugar syrup.<ref name="TH_2020">{{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|archive-date=17 October 2020|archive-url=https://web.archive.org/web/20201017083519/https://www.thehindu.com/life-and-style/food/beniram-imarti-beniram-ki-imarti/article28400020.ece|url-status=live}}</ref> This dish is similar to ''[[jalebi]]'', which is thinner and sweeter than ''imarti''.<ref name="Difference between Jalebi & Imarti">{{cite web|title=Difference between Jalebi & imarti|url=https://timesofindia.indiatimes.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms|website=recipes.timesofindia.com|date=28 August 2017|publisher=Times Food|access-date=19 April 2020|archive-date=7 July 2018|archive-url=https://web.archive.org/web/20180707102912/https://recipes.timesofindia.com/articles/food-facts/difference-between-jalebi-amp-imarti/the-sweet-difference/photostory/60255898.cms|url-status=live}}</ref>

Imarti is a popular [[iftar]] food in [[Bangladesh]], while in India, [[Jaunpur, Uttar Pradesh|Jaunpur]] in [[Uttar Pradesh]] is famous for its imartis.<ref name="deccanherald">{{cite news |last1=Keshavrao |first1=Dhanvanti |date=6 July 2013 |title=A sweet tale of an exotic dessert |url=http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html |url-status=live |archive-url=https://web.archive.org/web/20160923050433/http://www.deccanherald.com/content/342897/a-sweet-tale-exotic-dessert.html |archive-date=23 September 2016 |access-date=27 May 2015}}</ref><ref>{{Cite web|last=প্রতিবেদক|first=নিজস্ব|title=ইফতারে ঘোষপট্টির 'ডাইলের আমিত্তি'|url=https://www.prothomalo.com/bangladesh/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%98%E0%A7%8B%E0%A6%B7%E0%A6%AA%E0%A6%9F%E0%A7%8D%E0%A6%9F%E0%A6%BF%E0%A6%B0-%E2%80%98%E0%A6%A1%E0%A6%BE%E0%A6%87%E0%A6%B2%E0%A7%87%E0%A6%B0-%E0%A6%86%E0%A6%AE%E0%A6%BF%E0%A6%A4%E0%A7%8D%E0%A6%A4%E0%A6%BF%E2%80%99|access-date=2020-12-02|website=Prothomalo|language=bn|archive-date=18 October 2020|archive-url=https://web.archive.org/web/20201018133427/https://www.prothomalo.com/bangladesh/%E0%A6%87%E0%A6%AB%E0%A6%A4%E0%A6%BE%E0%A6%B0%E0%A7%87-%E0%A6%98%E0%A7%8B%E0%A6%B7%E0%A6%AA%E0%A6%9F%E0%A7%8D%E0%A6%9F%E0%A6%BF%E0%A6%B0-%E2%80%98%E0%A6%A1%E0%A6%BE%E0%A6%87%E0%A6%B2%E0%A7%87%E0%A6%B0-%E0%A6%86%E0%A6%AE%E0%A6%BF%E0%A6%A4%E0%A7%8D%E0%A6%A4%E0%A6%BF%E2%80%99|url-status=live}}</ref>

==Ingredients==
Imartis are made from batter made using various varieties of [[Vigna mungo|black gram flour]]—called ''urad dal''—in North India, while in [[Karnataka]], [[Tamil Nadu]], [[Andhra Pradesh]], [[Telangana]] and other parts of the [[Indian subcontinent]], ''jangiri parappu'' (jangiri black gram) is commonly used.

[[Saffron]] is added to the batter to give imartis their bright orange colour.

==Preparation==
[[File:Amriti Frying - Dum Dum - Kolkata 2012-04-22 2207.JPG|thumb|Amriti frying in [[Kolkata, India]].]]
[[Black gram]] is soaked in water for a few hours, and then stone-ground into a fine batter. The batter is poured into [[ghee]], though other oils are sometimes used. Like [[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 imartis are 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 [[jalebi]]s. Imartis can be served hot, at [[room temperature]], or cold.
<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, Imartis are served as dessert at the end of a meal, sometimes accompanied by [[Dahi (curd)|dahi]] as a dipping. They are also distributed as sweets to relatives, guests and neighbours during celebrations, like festivals and marriages.
<gallery>
File:Jaangiri.JPG|Imartis served as dessert in Tamil Nadu
</gallery>

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

==References==
{{reflist}}

==External links==
*{{Commons category-inline|Imarti}}
{{Doughnut}}
{{Cuisine of India}}

[[Category:Indian doughnuts]]
[[Category:Pakistani desserts]]
[[Category:Doughnuts]]
[[Category:Rajasthani desserts]]
[[Category:Fritters]]

Imarti - Revision history

Silentbram at 02:03, 4 March 2026