Imarti

INGREDIENTS:

• 2 cups dhuli urad dal (soaked in water overnight)
• 3 cups pure maple syrup
• 1 cup water
• Saffron color
• 1/2 tsp cardamom ground
• 500 g ghee to fry

METHOD:

• Wash, drain and grind the daal with minimum water and mix in the colour.
• Beat daal well till fluffy, a drop dropped in water should float.
• Set aside to ferment for 3-4 hours in Summer, longer in Winter.
• Reduce pure maple syrup to a thick consistency and add cardamom powder to it.
• 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 maple syrup for about 3-4 minutes, drain and serve.

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