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Tags: extremely difficult to make it bengalijangiri sweet recipeemartijangriimartitraditional sweets makingmouthwatering jangri sweetjangiri recipe in telugudiwali special sweetjangri recipeamritisweet jangirijhangri sweetsweet recipesjhangri recipejangirijangiri recipehow to make jangirijangiri sweet recipe in telugujangri sweet | imarti sweet | be a creatorjahangir jhangirisweetsamittisweetjangiri sweet recipesomritti

Description: Extremely Difficult To Make it Bengali Jangri Sweet | Imarti Sweet | Be A Creator Extremely Difficult To Make it Bengali Jangri Sweet | Imarti Sweet | Be A Creator Extremely Difficult To Make it Bengali Jangri Sweet | Imarti Sweet | Be A Creator Alternative names of Imarti, Amriti, Emarti, Omritti, Amitti, Jahangir Jhangiri, Jaangiri. Imarti or Amriti (Bengali: অমৃতি) is a Bengali sweet from India. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. Alternative names include Amriti, Emarti, Omritti, Amitti, Jahangir and Jhangiri/Jaangiri. This dish is not to be confused with Jalebi which is thinner and sweeter than Imarti. It is a specialty of Sylheti desserts for Iftari that is made of without any food color Vigna mungo is soaked in water a 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 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 drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or refrigerated.