Imarti / Jhangiri
Alternative names Emarti, Jaangiri, Omriti
Course Dessert
Place of origin India
Main ingredients black gram flour, saffron, ghee, sugar
Cookbook: Imarti / Jhangiri  Media: Imarti / Jhangiri

Imarti is an Indian sweet. It is made by deep-frying vigna mungo flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than Imarti[1].


Imarti is made from a variety of black gram flour, also colloquially called jangiri parappu (lentils) or jangiri black gram in India. Sugar syrup and saffron is added for colour.


Vigna mungo 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, kewra 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.


In India, this sweet is served during the meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.[2]

See also


  1. "Difference between Jalebi & Imarti". Times Food. Retrieved 31 March 2018.
  2. Keshavrao, Dhanvanti (6 July 2013). "A sweet tale of an exotic dessert". Retrieved 27 May 2015.
  • Media related to Imarti at Wikimedia Commons

Imarti is also popularly known as “Jangri” in south India, same thing but different names

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