1 cup split black Bengal gram / urad dal without skin
1/4 cut rice
5 cups sugar
1 pinch saffron
6 drops rose essence
1 teaspoon cardamom powder
Oil for frying
Soak dal and rice for an hour.
Drain and grind together with 1 cup water and add colour.
Boil sugar with 2 ½ cups water. Add saffron, rose essence and cardamom powder to hot syrup and keep ready.
Heat oil and fry batter pressing through an imarti press.
Soak imartis in sugar syrup till they puff up.