Jaangiri also known as Imarti or Amriti, is an Indian sweet in floral design, made with Urad dal. Soaked urad dal is ground in thick consistency, with which saffron is added for colour. The dal paste is squeezed through perforated funnel shaped cloth, directly in oil in a circular pattern, an art that is owned by experts. Jaangiri is, like most Indian sweets, served hot.
The sweet, which is popular in weddings and festivals, holds an important Iftar item during Ramadan month, especially in Bangladesh. Besides, it is also popular in most streets of prominent cities in North India. People throng eateries that sell sweets and reward themselves with a juicy bite of Jaangiri.
Balancing the string consistency of sugar syrup and making the circular design, is the skill part of the dessert. The dough should neither be too watery nor too thick. Scarce water is used while grinding the batter. Large flat bottomed kadai or fry pan is used to make Jaangiri. Jaangiri sweet has a shelf life of just 3 days in room temperature.
Many confuse themselves between Jaangiri and Jalebi. Jaangiri is made with urad dal while Jalebi is made with maida and is crunchier than Jaangiri. Of the two, Jaangiri is healthier option. Jaangiri originated in North India and Jalebi is from Persia. Jalebi needs overnight fermentation and jaangiri needs no fermentation at all.
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