Imarti

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 3/4 cup water in a mixer and blend till smooth.

Fill little Imarti batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre.

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 4 at a time.

Transfer them directly into the prepared warm sugar syrup,press them once lightly and remove and serve immediately.

For the sugar syrup-

Combine the sugar and 1 cup 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.