Imarti

Ingredients list for Imarti

• 1 1/2 cups Tata Sampann Urad dal
• 2 cups Sugar
• 2 tablespoons Milk
• 1/4 teaspoon Green cardamom powder
• 3 tablespoons Cornflour
• a large pi Orange food colour
• to deep fry Ghee
• 8-10 Pistachios blanched, peeled and slivered

Method

1. Take Tata Sampann Urad Dal in a bowl, add sufficient water and soak for 6-7 hours.
2. Heat a deep non-stick pan, add sugar and 4 cups water and mix well. Stir till all the sugar dissolves. Add milk and mix well. When the scum rises to the surface, collect it and discard. Lower the heat and continue to cook the sugar syrup till it reaches one string consistency.
3. Add green cardamom powder, mix and take the pan off the heat. Keep the syrup warm.
4. Drain Tata Sampann Urad Dal and put it into a blender jar, add 1 cup water and blend to a smooth mixture. Transfer the mixture into a parat. Add cornflour and food colour, mix with your hand till well combined.
5. Heat sufficient ghee in a kadai. Transfer the ground mixture into a jalebi cloth and gather the edges to make a potli.
6. Pipe out the batter into medium hot ghee in the shape of imartis. Deep-fry on medium heat till golden and crisp. Drain and immerse into the sugar syrup and let it soak for 4-5 minutes.
7. Drain the imartis from the sugar syrup and arrange them on a serving plate. Garnish with pistachios and serve.