Imarati Or Amriti Or Aamitti O Jhangri
Imarti or Amriti or Jhangri is a dessert invented in Mughal kitchen and is now popular in 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.
Ingredients of Amriti
For the Batter :
- Urad Dal 1 cup soaked for 2 hours
- Rice flour 1/4 cup
- Orange food color few drops
For the Sugar Syrup :
- Sugar 2 cups
- Water 1 cup
- Saffron threads 5 to 6
Green cardamom seeds crushed 1/2 teaspoon
Oil for deep frying.
- Zip lock bag to make the Amriti
How to make Amriti Recipe
Making the Batter :
- Strain all the excess water of the urad dal and keep aside. Now take a food processor and add 1/4 cup of water to it to make it wet. Now add the urad dal and grind it to make a smooth paste. But turn on the food processor for 30 seconds and take 5 minutes of interval, to make the food processor cool down.
- Make sure the batter is not warm. It will take at least 30 minutes to grind the dal.
- Pour the ground dal in a large bowl, add the rice flour and the food color and mix the batter with hand for 2-3 minutes and keep aside.
Making the Sugar Syrup :
- Now to make the syrup take Sugar and water in a pan and bring it to boil for 5 minutes, add crushed cardamom seeds and few saffron threads to it and turn off the gas.
How to Make Aamriti :
- Take a zip lock bag and make a hole with a thin nail. The hole should be very tiny.
- Fill half the cover with the batter and first practice doing in a plate . Draw two circles, draw small swirl like circles over it.
- Just practice 2-3 times you will get it right. Then heat a broad, flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
- The oil should not get fully heated, when it starts forming small bubbles in the bottom, then draw Amriti in the oil, repeat the same to make many.
- Once the Amriti gets cooked ,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup for 2-3 minutes, take them out from the syrup and keep on a serving tray.
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Serving TipsLentil batter fired sweets should be served hot. Otherwise the crisp will be gone.
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