Ingredients
- 1 cup split black Bengal gram/urad dal without skin
- ¼ cup rice
- Orange/red colour
- 5 cups sugar
- 1 pinch saffron
- 6 drops rose essence
- 1 teaspoon cardamom powder
- Oil for frying
Preparation
- Soak dal and rice for an hour.
- Drain and grind together with 1 cup water and add colour.
- Boil sugar with 2 ½ cups water. Add saffron, rose essence and cardamom powder to hot syrup and keep ready.
- Heat oil and fry batter pressing through an imarti press.
-
Soak the imartis in sugar syrup till they puff up.
Serve hot.