Imarti or Amriti  is a sweet from India and Bangladesh. The place of the sweet's origin is India and the time of its origin dates back to the Vedic age .It is made by deep-frying the black gram flour batter in a circular flower shape, then drenched in sugar syrup. 


Alternative names include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with Jalebi which is thinner and sweeter than Imarti. Amitti is a really popular Iftar item in Bangladesh It is a specialty of Sylheti desserts for Iftari also as ftoor that is made of without any food color. 

INGREDIENTS OF IMARTI 
10 Servings
1/2 cup sugar
1/2 cup ghee
3 strand saffron
2 tablespoon corn flour
3 green cardamom
1 drop edible food color
water as required
For The Main Dish
1/2 cup urad dal


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How To Make Imarti 



Step 1

To make this simple Imarti recipe at home, just grind some green cardamum into a fine powder and keep aside. Then take a pan and put it on medium flame, and pour water along with sugar, allow the blend to cook for 10 min and once the syrup attains two string steadiness trun off the flame and add some cardamum powder and saffron strands. 

Step 2 

Add Vigna Mungo in a bowl and pour fresh water in it. Keep the bowl aside for three hours to the max. Once Vigna mungo is completely soaked in water and is ready to be used, drain the remaining water out of the bowl. 



Step 3

Now, add the soaked vigna mungo in a mixer jar along with water, cornflour and pour 2 drops of yellow food color in it. Grind all the ingredients into paste 

Step 4 

Pour the prepared paste into a pastry bag. 
Then take a wide base pan and heat some ghee in it and once the ghee is hot enough, pour in the paste through the pastry bag in such a manner that you attain a flower like shape with circular petals. 

Step 5 

Deep fry till you get a nice golden brown shade in the imarti. Repeat the same process for the remaining batter. Once all the Imarti are prepared, transfer them into the prepared sugar syrup and coat them nicely. 

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