Amriti or Imarti is a popular sweet dish in Northern Indian states like Uttar Pradesh, Rajasthan and in Eastern Indian states like West Bengal, Jharkhand and Bihar. In Uttar Pradesh, specially Amriti is prepared in weddings and is distributed among guests as a token of ‘shagun’ (ritual gift). This crispy sweet dish increased in popularity in other parts of India as Mughals expanded there, and found its place in Hindu Raj Bhog (Royal Food Menu).
Traditionally amriti is made of only Urad dal (polished black lentil) batter and to attract the customers they add rice flour (to keep it crispy for days) and food colour (to make it more appealing). It is made by deep-frying urad flour batter in a kind of circular flower shape, and then soaked in sugar syrup.
Amriti is different from jalebi or jilipi. The crisp sticky sweet present day jalebi arrived in India from the Middle East and was earlier called Zalabiya or zellabiya. The main difference lies in the batter. Jalebi is a sweet dish that is made from all- purpose flour or maida. Amriti is made from black lentil flour. Both the batters are then deep friend in ghee or oil and soaked in sugar syrup. Jalebi is crispier and stickier, while Amriti is soft and chewy.
Both Amritis and Jalebis are awesome when served hot! 🙂