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Crisp urad dal imratis soaked in sugar syrup.
- Soak the urad dal in warm water for 2 to 3 hours.
- Drain the urad dal and grind it in a food processor along with the cornflour, yellow food colouring and approximately 1/4 cup of water to make a very fine paste.
- The paste should resemble a cake batter. Add more water if required.
- Combine the sugar and water in a pan and bring to a boil.
- Simmer till the syrup is of 1 string consistency. Remove from the fire.
- Add the saffron colour and mix well. Keep the syrup warm.
- Fill the imrati batter into a piping bag with a single nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
- You can also use a plastic ketchup bottle with nozzle.
- Heat ghee in shallow non-stick pan (the ghee should be approx. 1" deep). Pipe out the batter to drop a continuous pattern of a flower having a round centre and 7 round petals into the hot ghee on a slow flame.
- Deep fry the imratis on both sides until golden brown in colour.
- Drain and soak the hot imratis into the warm sugar syrup. Drain immediately and serve hot.
- It will take a little practice to pipe the imratis out correctly.
- Try practicing piping out the batter in a plate or a bowl till you get it correct and then start piping tha batter into the ghee.
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