If you know me, you know that sweet is one of my very few weaknesses. Lucky me (feeling so proud to tell) that Bangladesh has the longest list of sweets in the world. Amirti is not as popular as Jilapi. Jilapi and Amirti have similarity in taste. Normally Amirti is in dark orange colour. Enjoy.
• 1 cup split black gram skinless (mashkolai dal)
• 1 and ½ tablespoons rice flour
• 2 cups sugar
• Saffron imitation(optional)
• Oil for deep fry
• Empty ketchup bottle
• Flat frying pan about 1.5 ‘’deep
1. Soak black gram for at least hour.
2. Make syrup with sugar and 1 cup water. We will get single thread syrup and keep it aside. We need look warn syrup.
3. Wash, drain and grind fine thick batter. Put 1 cup water little by little.
4. Add colour and rice flour; mix very well. Make it fluffy.
5. Heat oil in flat frying pan. Oil needs to be 1″ deep.
6. Fill the batter in the empty ketchup bottle and Squeeze it out in the lukewarm oil. For the traditional design, make a small circle around which make another circle and over these two circles make small rounds in anti-clockwise direction ending at the starting point.
7. Fry on both sides till crisp and takeout from oil. Soak it syrupfor 2-3 minutes.
8. Repeat this process with rest of batter.
9. Serve Amirti in room temperature.