Desi Fiesta

Imarti(emarti) /Jangiri

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 Today’s letter for blogging marathon is I and i was so confused and had so many options and then at last i tried this delicious and traditional sweet of India and they are sold in every corner of the street in Northern  parts. I for Imarti / Jangiri in tamil :).This delicious sweet is both famous in south and northern part of India as they are made in any festive occasion.  They are a delicious dessert you can find  them in any streets and corner in north India. So  I have taken Imarti under street food theme.
 Imarti also known as emarti or jangiri (Tamil nadu) is a popular Indian dessert native to Rajasthan with roots in Persia.  It is a deep fried snack looking somewhat similar to a circular pretzel or funnel cakes. It is orangish red in color and has a chewy texture. It is sweet as it is soaked in sugar syrup after frying. This is a festive and holiday sweet and also consumed hot as a winter food. I was so happy to try  out these imarti’s at home and they came out too good 🙂 . 


Ingredients
For Batter

Whole urad dal (whole black gram dal) – 1 cup

Rice flour/corn flour – 3 tbsp
Red or Orange or yellow food color  – 1/4 tsp ( i used red color)
Oil for frying

For Sugar Syrup
Cardamom pd – 1/4 tsp
Rose essence – 1/4 tsp (few drops)
Sugar – 3 cups

Water 1/2 cup
lemon – 1/2 halved 


Method 
  • Wash and Soak urad dal in water  for 2-3 hours .
  • Drain the  water and grind urad dal to a fine thick batter sprinkle some water in between grinding (I ground them in mixer). Just sprinkle the water and do not add water in one go.
  • Transfer the ground  urad dal batter to a bowl.
  • Add corn flour or rice flour and food color. Mix well with you hands and smooth-en the batter well.
For Sugar Syrup
  • In a sauce pan add sugar and water. 
  • Boil them and then reduce the flame  and boil them till you achieve one string consistency.
  • To avoid crystallizing i added lemon juice to the sugar syrup in between
  • To check one string consistency just touch the sugar slightly and with help of you index finger and thumb try stretch the  syrup if you see one string them you have the correct consistency if you don’t find  string the you have to boil the syrup for few more minutes. Keep on checking in between we don’t want the syrup to go beyond one string.
  • Add powdered cardamom pd and rose essence and give it a stir.
  • Keep the syrup aside once done .
Piping and Frying the Imarti
  • Imariti’s are generally piped in to a flower shaped disc.
  • You can use ziplock cover or icing bag  use a round nozzle for piping imarti’s/ jangris.
  • I a wide pan heat oil .
  • Now fill the pastry bag or ziplock with batter. If you are using a ziplock bag, make a small hole at the end and start piping.
  • If you want you can pipe and practice in a plastic cover and then do it the same in the oil.
  • Oil should not be too hot and to it should be in medium low heat throughout the cooking time.
  • When oil is a little hot, pipe the imarti/jangiri by starting off with one circle and pipe small rings around the circle and ending with a small circle in between.
  • If the pan is wide enough you can pipe more imartis/jangiris in a single batch. Cook both the sides using and flip them using a  skewer. .
  • Remove the cooked imarti’s /jangiri from oil and drain the oil completely and add it to the hot syrup immediately.
  • The sugar should be warm so that imarti absorbs the syrup well and faster . Soak the imarti for 5-6 mins turning in between , Then drain and remove and set them in a plate, Enjoy the crispy Hot or some people like them when they are nice and soft. You can even topp them with rabdi or have them with warm evaporated milk them taste sinfully yumm.
Tips
  • Don’t keep the batter for long time it may turn sour.
  • If you don’t get the exact shape just make some swirls and fry them like a jelebi shape.
  • You can also use kitchen cloth for piping as they do in stores.
  • Don’t add to much water while grinding urad dal . Just sprinkle to help them Move around and get ground.
  • The sugar syrup must be of one string consistency else imarti will not get soaked properly and you will end up with sweetless imarti’s/jangiri’s
  • Once the imarti’s are fried they should be dropped in warm sugar syrup so that it absorbs maximum of the syrup right away. don’t try to fry all and then soak them in sugar syrup, they will not absorb the syrup properly and the inner part of imarti will not be sweet.

Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Reader Interactions

Comments

  1. DivyaGCP says

    Super ah irukku da Jangiri.. I never knew it has another name Imarti.. Something new I learnt today.. 🙂 Sema tempting ah irukku.. Last time I tried it didnt turn out as expected.. Will try again..

  42. Rajani S says

    Wow!! Hats off Manjula..I can never think of making this at home..and yours have come out so well. It can challenge the ones you get in Ananda Bhavan 🙂