|
Soak urad dal overnight in plenty of water. Wash and drain. Grind to fine thick batter. Add water in little amounts, add saffron colour and mix well. Keep aside for 3 hours (or more if weather is cold). Prepare syrup with sugar and water to 2:1 consistency. Add cardomom powder to syrup. Heat butter or ghee in a frying pan. Using either an imarti bottle (with nozzle), form imartis in the hot ghee. Fry on low flame and allow the imartis to crisp turning once. Remove from ghee, drain the extra fat and dip in hot syrup. Soak for 3-4 minutes, drain and serve hot. You can make more than 1 imarti at a time, depending on size of frying pan.
|
