2 cups dhuli urad dal (husked Bengal Gram) - soaked in water overnight

3 cups sugar

1 1/2 cups water

Saffron color

1/2 tsp cardamom ground

500 gm ghee to fry
Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.

Beat daal well till fluffy, a drop dropped in water should float.

Keep aside to ferment for 3-4 hours in Summer, more in Winter.

Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).

Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread).

Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee.

Lower flame and allow to crisp turning once.

Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.

Cook Time

  1 hour 10 minutes