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ImartiImarti: Imarti also known as Jaangiri or Jhangri in south India is a dessert invented in Mughal kitchen 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 and then soaked in sugar syrup. 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.

Ingredients (serves 4):

  • 1 cup soaked urad dal (split black gram skinless)
  • 1 tsp rice flour
  • 1/2 tsp red food colour
  • Oil, for deep frying
  • 1/2 cup sugar
  • Water, as required


  • Grind the soaked urad dal in a wet grinder to a fine paste; adding little water, if required.
  • Transfer the batter to a bowl from the wet grinder.
  • Add in the rice flour and red food colour.
  • Mix well.
  • Make the sugar syrup by boiling the sugar with 1 cup water.
  • This sugar syrup must be quite sticky and thick in its consistency.
  • Remove the sugar syrup from heat.
  • Heat the oil in a flat bottomed pan, on medium heat.
  • Fit a piping bag with a round nozzle.
  • Transfer the urad dal batter inside the piping bag.
  • Slowly start piping out the imarti in the shape of flowers, in the oil.
  • Fry the imarati, on both sides, till crispy.
  • Transfer the fried imarati’s to the hot sugar syrup.
  • Remove the imarati’s from the sugar syrup, after a minute or two.
  • Imarti’s are ready to be served.
  • Serve hot or cold, according to your personal preference.

If you have any queries regarding the Imarti recipe, please leave a comment.

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