Step 1: Prepare Urad Dal Batter

Soak 1 cup of washed urad dal for 3-4 hours. Grind the soaked dal in two batches with minimal water to a very fine, smooth paste. Transfer the ground dal batter into a wide, flat glass dish.

Step 2: Beat the Batter

Vigorously beat the dal batter with your hands (palms) for 5-10 minutes until it becomes light, fluffy, and well-aerated. The batter should float when a small piece is dropped into water.

Step 3: Prepare Sugar Syrup (Chaashni)

In a pan, combine 400g sugar and 200ml water. Heat on medium flame, stirring until sugar dissolves. Add the pre-soaked saffron (soaked in warm water for 2-3 hours) for natural color. Squeeze in half a lemon to prevent crystallization. Continue simmering until the syrup reaches a light one-string consistency (it should be slightly sticky and form a thin string when tested between fingers). Turn off the heat and add 1 tsp of rose water for fragrance.

Step 4: Add Dry Ingredients and Flavor to Batter

Add 1 tbsp cornstarch and 1 tbsp rice flour to the beaten dal batter. Pour in 1-2 tbsp of saffron water (from the batter preparation, not the syrup) for a natural yellow hue. Crush 2-3 green cardamom pods and a little fennel seeds in a mortar and pestle, then add to the batter. Mix everything well, continuing to beat for a few more minutes to ensure all ingredients are thoroughly combined and the batter remains light.

Step 5: Fill Piping Bag

Place a piping bag (with a suitable nozzle for intricate designs) into a tall glass. Spoon the prepared Imarti batter into the piping bag. Secure the top of the bag with a clip or elastic band.

Step 6: Fry the Imartis

Heat oil in a wide pan over low to medium heat. The oil temperature is crucial; it should not be too hot. Hold the piping bag and gently squeeze the batter into the oil, forming a small circle, then a second circle inside, and finally small loops around the edges to create the traditional Imarti design. Fry the Imartis in batches, turning occasionally, until they are golden brown and crispy (approximately 2-3 minutes per side).

Step 7: Soak in Sugar Syrup

As soon as the Imartis are fried to a golden crisp, remove them from the oil using tongs or a slotted spoon. Immediately immerse the hot Imartis into the warm sugar syrup. Let them soak for a few minutes, ensuring they are fully coated and absorb the syrup.

Step 8: Garnish and Serve

Remove the soaked Imartis from the sugar syrup and place them on a serving plate. Garnish generously with chopped pistachios. Serve warm or at room temperature.

• Soak urad dal for a maximum of 3-4 hours to prevent fermentation and maintain freshness.

• Beat the urad dal batter vigorously with your palms for 5-10 minutes to incorporate air, which is crucial for the Imarti's structure and crispness.

• Maintain a low to medium oil temperature (around 150-160°C or 300-325°F) for frying to ensure the Imartis cook evenly, become crispy, and do not spread.

• Add lemon juice to the sugar syrup to prevent crystallization and balance the sweetness.

• Soak saffron in warm water for at least 2-3 hours to extract maximum natural color and flavor.

• Use a thick plastic piping bag or a sturdy foil packet for piping to withstand the pressure and create intricate designs.

• Experiment with different natural food colors like beetroot juice for a pink hue.

• Add a pinch of nutmeg or mace to the batter for an alternative aromatic flavor.