Also known by the names: amriti, emarti, omriti, jahangir, jaangiri.


  • 2 cups urad dal
  • 1/2 tsp green cardomom powder
  • 500 grams ghee to fry
  • 3 cups sugar
  • 300 ml water
  • Saffron colour (few drops)


  1. Soak urad dal overnight in plenty of water.
  2. Wash and drain. Grind to fine thick batter. Put water little by little.Add colour and mix very well.
  3. If using a mixture, beat the dal well by hand till fluffy after grinding.
  4. Set aside for 3 hours.(in winters let it rest for more time)
  5. Now boil sugar and water mixture until it becomes of a string consistency (to check a string take bit syrup on your finger and place another finger over it and lift it, if you can see a string between those two fingers syurp is ready)
  6. Add cardomom powder to syrup.
  7. Using either an imarti bottle (with nozzle) or thick cloth with a small button size hole, form imartis in the hot ghee.(If using thick cloth, hold it like a pouch and press out imartis like icing. Shape the imartis as follows, make a ring first, then form small ringlets all along the ring. Till you come to the start.)
  8. Lower flame and allow it to get crisp turning once. Remove from ghee, drain and dip in hot syrup.
  9. Soak for 3-4 minutes, drain and serve.
  10. Repeat the process for remaining batter.
  11. Make 4-5 imartis at a time, depending on size of frying pan.


Khud Khao, Sabko Khilao 😀


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