Time lapse of making of Imarti (Indian Dessert).
Imarti (Amriti / Emarti /Omriti) is also known as Jaangiri/ Jhangri in south India, 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. This sweet dish increased in popularity in other parts of India as Mughals expanded there, and found 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.
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.
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.
Source: Wikipedia
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