Jangri
Imarti (Hindi: इमरती) or Amriti or Emarti or Omriti ( অমৃতি )) also known as Jaangiri (Malayalam: ജാങ്ക്രി) or Jhangri in south India, is a dessert invented in Mughal kitchen (Fatehpur Sikri near Jaunpur) and is now popular across the 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. This sweet dish increased in popularity in other parts of India as the Mughals expanded there, and found its place in Hindu Raj Bhog (Royal Food Menu).
Ingredients
- 1 cup Urad Dhal / உளுத்தம் பருப்பு
- 2 tbsp Rice, raw / பச்சரிசி
- 2 cup Sugar, White / சர்க்கரை, வெள்ளை
- 1 pinch Salt / உப்பு
- 1 pinch Food color - orange
- 500 ml Oil / எண்ணெய் - to fry
- ½ nos Lemon / எலுமிச்சம் பழம்
Instructions
- Wash and soak urad dhal, rice for 1~1½hrs
- Grind them well into a fine batter, do not add water as much as possible
- Add a pinch of salt, food color while grinding itself
- Heat a pan
- Add sugar and 2cups of water and make a one string consistency syrup
- Squeeze a lemon into the syrup so that it will not crystallize, maintain warm as much as possible
- Heat oil in another pan in low flame, the oil should not be too hot
- Fill the batter in an icing cone and draw pattern into oil [never mind if you are not able to get the pattern well, you will get it in practice]
- Allow it to cook on both sides, fry until crispy
- Transfer the jangri into the sugar syrup and soak it for 1~2min
- Collect the jangries in a chopstick or barbecue needles
- Allow the jangries to rest for 1~2hr
Notes
Note:
* Jangries shall be eaten along with Rasamalai which be the most awesome combination
* Jangries shall be eaten along with Rasamalai which be the most awesome combination
Tried this recipe?Let us know how it was!
