Gary's Cookbook

Imarti

Soak urad dal overnight in plenty of water.
Wash and drain. Grind to fine thick batter by adding little water .
Add color and mix very well.
If using a mixer, mix it till it get fluffy after grinding.
Keep aside for 3 hours. More if weather is cold.
Make 1 tar sugar syrup.
Add cardamom powder to syrup.
Using an bottle (with nozzle) , make imartis in the hot oil. simmer the flame and allow it to turn crisp.
Remove from oil, drain and dip in hot syrup.
Soak for 3-4 minutes, drain and serve.
Make 4-5 imartis at a time, depending on size of frying pan.

Use a flat bottomed frying pan, The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.
If not available, take a 12”x 12” thick cloth; make a buttonhole type hole in center.
Place over a tumbler and pour in some batter. Hold like a pouch and press out imartis like icing.
Shape the imartis like a ring first, then form small ringlets all along the ring, till you come to the start.