Jaangiri

Jaangiri is a sweet, and is a variant of jalebi prepared in India. In North India and Pakistan it is called "Imarti" (Urdu/Hindi: امرتی/इमरती), and frequently consumed with curd (dahi) for breakfast. In South India, this sweet is served after a meal and also popular at weddings and festivals.

Ingredients

Jaangiri 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.

Preparation

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, to make patterns similar to funnel cakes. The size of a piece is smaller than that of a funnel cake, however, and there is often a small ring in the middle around which the pattern is arranged geometrically.

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 and Pakistan, imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.

ee also

*List of Indian sweets and desserts
*List of Pakistani desserts