Wash, drain and grind the daal with minimum water (should be thick). Mix in the colour.
Beat daal well till fluffy, a drop dropped in water should float.
Keep aside to ferment for 3-4 hours in Summer, more in Winter.
Dissolve sugar in the water over low heat, stirring continuously till sugar is dissolved (do not let it come to a boil before that).
Cook till one thread consistency (a drop pressed between fingers and pulled apart, should form a thin thread).
Add cardamom powder. Pipe the batter with a nozzle or cloth with a hole, to form imartis straight into the hot ghee.
Lower flame and allow to crisp turning once.
Remove from ghee, drop into the hot syrup for 3-4 minutes, drain and serve.
Key Ingredients: Husked Bengal Gram, Sugar, Saffron, Clarified Butter, Green Cardamom, Black Cardamom