Jalebi vs. Imarti — What's the Difference?
By Maham Liaqat & Fiza Rafique — Updated on April 18, 2024
Jalebi is a sweet, spiral-shaped snack made from fermented batter, while imarti, though visually similar, is denser and made from lentil batter.
Difference Between Jalebi and Imarti
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Key Differences
Jalebi consists of all-purpose flour and sometimes fermented with yogurt, giving it a tangy flavor, whereas imarti is primarily made from urad dal (black lentil) batter which contributes to its rich texture and earthy taste.
Jalebi batter is thinly piped into hot oil to form coils before being soaked in sugar syrup, creating a slightly crisp texture. In contrast, imarti is piped in a flower pattern, which is thicker, resulting in a denser and heavier sweet after soaking in the syrup.
The texture of jalebi is light and somewhat chewy with a prominently sweet and tart syrup infusion. Imarti, on the other hand, offers a more intense bite with a grainier texture and a sweetness that highlights the natural flavor of the lentils.
Jalebi is popular across various regions of South Asia and the Middle East, often eaten as a breakfast treat or during celebrations, whereas imarti is more common in North and East India and is typically served during special occasions and festivals.
In many cultures, jalebi is synonymous with celebration and joy, often prepared during festivals and happy events. Imarti, while also enjoyed during celebrations, is particularly favored during weddings and religious ceremonies in specific regions of India.
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Jalebi is often served hot and fresh, sometimes accompanied by milk or yogurt to balance its sweetness. Imarti is usually served at room temperature, making it a more substantial sweet treat that pairs well with other festive foods.
Comparison Chart
Main Ingredient
All-purpose flour
Urad dal (black lentil)
Shape
Spiral coils
Flower pattern
Texture
Light and chewy
Denser and grainier
Flavor
Sweet and slightly tart
Deeply sweet with earthy undertones
Popular in
South Asia, Middle East
North and East India
Compare with Definitions
Jalebi
A deep-fried sweet made from fermented batter.
We enjoyed hot jalebis at the street fair.
Imarti
Deep-fried and soaked in a sugar syrup.
After frying, the imarti was submerged in warm, sweet syrup.
Jalebi
Recognizable by its circular, spiral shape.
The chef expertly piped the jalebi into hot oil, forming perfect spirals.
Imarti
A traditional Indian sweet made from lentil batter.
Imarti is often served at weddings in northern India.
Jalebi
Often eaten during festivals and celebrations.
During Diwali, jalebi is a must-have dessert in many households.
Imarti
Features a distinct floral or wheel-like shape.
The distinct shape of imarti is achieved by skillful piping of the batter.
Jalebi
Can be served either warm or cold.
She preferred her jalebi warm, with a side of cold yogurt.
Imarti
Commonly enjoyed during religious festivities.
Imarti is a favorite during the festival season, especially in Varanasi.
Jalebi
Typically soaked in saffron-infused sugar syrup.
The jalebi's syrup was flavored with cardamom and rose water.
Imarti
Typically heavier than its cousin, jalebi.
Imarti, with its dense texture, is quite filling compared to jalebi.
Jalebi
Jalebi, also known as jilapi, jilipi, zulbia, mushabak, and zalabia, is a sweet snack popular all over South Asia, North Africa and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup.
Imarti
Imarti or Amriti (Bengali: অমৃতি) is a sweet from India. It is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup.
Jalebi
A sweet popular in the Indian subcontinent, made by deep-frying a maida flour batter and soaking it in sugar syrup.
Imarti
(India) An Indian dessert made by deep-frying urad flour batter in a kind of pretzel which is then soaked in sugar syrup.
Common Curiosities
Can jalebi be eaten cold?
Yes, jalebi can be served either warm or cold, though it is often preferred warm.
What occasions are jalebis commonly made for?
Jalebis are commonly made for various celebrations, including religious festivals and weddings.
What is the flavor profile of imarti?
Imarti has a deeply sweet flavor with earthy undertones from the lentils.
What is the cooking process for jalebi?
Jalebi is made by deep-frying fermented batter in spiral shapes and then soaking it in sugar syrup.
How does the preparation of jalebi and imarti differ?
Jalebi uses a thinner, often fermented batter, while imarti uses a thicker lentil batter.
What makes imarti's texture unique?
Imarti has a grainier and denser texture due to the lentil batter.
What is the main ingredient in jalebi?
The main ingredient in jalebi is all-purpose flour.
How is imarti different in shape from jalebi?
Imarti is shaped into a flower pattern, unlike the spiral coils of jalebi.
Which is heavier, jalebi or imarti?
Imarti is generally heavier and denser than jalebi.
What are the best accompaniments for jalebi?
Jalebi pairs well with rabri (thickened sweet milk) or plain yogurt to balance its sweetness.
In which regions is imarti particularly popular?
Imarti is especially popular in North and East India.
What are the typical serving occasions for imarti?
Imarti is typically served during special occasions like weddings and religious ceremonies.
How is jalebi typically served?
Jalebi is often served hot, sometimes with milk or yogurt.
Is imarti suitable for vegetarians?
Yes, like jalebi, imarti is also suitable for vegetarians.
Are there any dietary considerations for eating jalebi?
Jalebi is high in sugar and fats, so it should be consumed in moderation.
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Written by
Maham Liaqat
Co-written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
