For The Sugar Syrup
3 cups sugar
a few strands of saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
For The Imarti Batter
1 cup urad dal (split black lentils)
2 tbsp cornflour
1/4 tsp yellow food colour
ghee for deep-frying
For the sugar syrup
Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
Switch off the flame, add the saffron strands and cardamom powder and mix well. Keep aside.
For the imarti batter
Soak the urad dal in enough water for 3 hours. Drain well.
Combine the urad dal, cornflour, yellow food colour and ¾ cup of water in a mixer and blend till smooth.
How to proceed
Fill little imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Heat the ghee in broad non-stick pan. Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee and cook on a slow flame till both sides turn golden brown in colour and crisp. You can deep-fry 5 at a time.
Transfer them directly into the prepared warm sugar syrup, press them once lightly and remove and serve immediately.
It will take a little practice to pipe the imarti out correctly.
Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping the batter into the ghee.
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