By: Payal
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Imartis look simple but they demand the right batter, fermentation, and wrist game. Here is how to make them like a pro halwai.
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2) 3 cups sugar
1.5 cups water
A pinch of saffron colour
Half tsp of cardamom powder
500g ghee (yes, seriously)
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Grind soaked dal with minimal water. The batter must be thick. Add saffron colour.
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Whisk till fluffy. Drop a bit in water - it should float.
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Ferment for 3-4 hours in summer (longer in winter).
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Stir sugar and water on low heat. Let it fully dissolve before it boils.
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Cook syrup till one-thread consistency. Add cardamom powder.
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Pipe batter into hot ghee using a piping bag or cloth. Shape those swirls.
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Fry on low flame till crisp, flip once. Dip in hot syrup for 3–4 mins. Drain. Serve.
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