Imarti

Step 1

Soak the 1 cup urad dal in water for 4-6 hours, then drain and grind with a little water to a smooth, thick batter. Whisk until fluffy and light.

Step 2

In a saucepan, combine 1 cup sugar and 1 cup water. Boil until the syrup reaches a one-string consistency (a drop between fingers forms a single thread), about 10 minutes. Stir in the saffron and cardamom.

Step 3

Heat the 2 cups ghee or oil in a wide pan over medium heat. Fill a piping bag or squeeze bottle with the batter.

Step 4

Pipe the batter into hot oil in concentric circles, making a spiral about 2 inches wide. Fry 2-3 at a time, not crowding the pan.

Step 5

Fry until golden and crisp, about 2-3 minutes per side, turning once. Drain briefly on paper towels.

Step 6

Immediately immerse the hot imarti in the warm sugar syrup for 30-60 seconds, then remove and let drain on a rack.

Step 7

Serve warm or at room temperature, drizzled with extra syrup if desired.