Imarti

Ingredients
• Split black gram skinless (dhuli urad dal) 1/3 cup
• Cornflour/ corn starch 1 tablespoon
• Orange colour few drops
• Sugar 1 cup
• Ghee to deep fry
Method
Soak the split black gram for about two to three hours. Drain and grind with the cornflour, food colour and one-fourth cup plus one tablespoon of water to a fine batter. The batter should have the consistency of cake batter.

In a non-stick pan, cook the sugar with one cup of water, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard. Cook till the mixture attains a one-string consistency. Remove from heat and keep the syrup warm.
Heat sufficient ghee in a shallow non-stick pan.
Pour the batter into a squeeze bottle. Pipe out the batter into the hot ghee in two concentric circles in a clockwise direction, followed by scallops in an anti- clockwise direction. Deep-fry till golden on both sides.
Remove with a slotted spoon and soak in the warm sugar syrup for fifteen minutes. Drain and serve hot.