Thursday, 27 October 2016

Imarti recipe in hindi, how to make imarti crispy - Jangiri recipe step by step

People call it Imarti recipe in hindi and Jangiri in tamil language, It one of the traditional recipe commonly prepared during Diwali the festival of lights. It is vividly available in almost all the sweet stores in India through out the year. Let us learn how to make Jangiri or Imarti recipe step by step

Imarti recipe

Other alternative names for this recipe which i got know from wiki Emarti or Omriti

This recipe needs very few ingredients, but people feel making Jangiri's is a complicated and tedious task. Making the swirls over hot oil in the pan turns out to be troublesome. Also preparing batter in the right consistency is one of the key points. 

Batter should be fluffy and well aereated otherwise jangiri after frying may turn out to be heavy and won't absorb sugar syrup as needed. Also Sugar syrup's consistency for jangri is exactly similar to Makhan Bada.

Other Diwali festival recipes

Kajjikayalu Recipe  or (Karanji recipe or Gujiya)

Boondi Laddu Recipe

Ingredients for Imarti recipe

1. Whole Urad Dal - 3/4 cup
2. Rice Flour (optional) - 1 tsp
3. Orange food colour - 1/2 pinch
4. Salt - A pinch
5. Water (For Grinding) - a bit less than 1/4 cup
6. Oil - For Deep Frying

For Sugar syrup
1. Sugar - 3/4 cup
2. Water - Just to immerse sugar
3. Lemon Juice - 1/2 tsp
4. Rose Essence (Optional) - 4 drops
5. Orange food colour - 1/2 pinch

Jhangri recipe


How to make Jangiri or Imarti recipe in hindi step by step

Preparing Batter

Wash and soak urad dal for 2 hrs
Drain soaked water and grind urad dal with very little water (approximately less than 1/4 cup of water)
The batter should be fluffy, well aereated (for this beat or fold the batter using hands for about 5 minutes) and smooth as we do for medu vadas
Mix a pinch of salt,food colour and rice flour(if desired) to the batter and mix well, keep aside

Preparing Sugar Syrup

In a pan, heat sugar with water just to immerse it and allow it to boil for about 3 to 4 minutes
One string consistency will be right for this
Add lemon juice, food colour, essence and mix well, switch off the flame and keep aside

Preparing bag

Take a zip lock cover and make a hole using a heated nail or else you can cut using scissors
The hole should be very tiny.

Making of Imarti

Fill half the cover with the batter and first practice shaping them on a plate
Draw 1 to 2 big circles and over it, draw very small swirl like circles very close to each other over the big circles. Practice 2 to 3 times and you will be able to make them, you can watch this small video to learn it.


Heat a flat bottomed pan, keep the flame in low and pour very little oil say 1 inch depth
When the oil is slightly hot draw then in the oil, repeat the same to make many
Once the jangris gets cooked they become light and float on top of oil
Now flip over and cook till crisp

Soaking in Sugar Syrup

Now take out carefully and transfer each jhangri into the sugar syrup
Dunk the fried ones in hot sugar syrup for 4 to 5 minutes and take out carefully and arrange them in a plate and allow them to cool for about 15 minutes

How to make Jangiri

Tips on how to make imarti crispy

  • Do not stir sugar syrup always as it will make sugar syrup crystallize

  • Oil should always be low-medium hot, other wise jangris will blow to a bigger size and become brittle or soggy, also making jhangris on hot oil will be difficult

  • Jangri should be light enough (thin) to absorb the syrup,if its too heavy(dense), then it won’t absorb sugar syrup. 

  • Batter for imarti should be fluffy and well aereated then it come out thin otherwise they will be heavy(dense).