IMARTI

Preparation Method :

• Soak the split black gram for 3 hours. Drain and grind with the corn flour, food colour and water to a fine batter.
• In a non-stick pan, cook the sugar with 200 ml of water, stirring till the sugar dissolves.
• Cook till the mixture attains a one-string consistency. Remove from heat and keep the syrup warm.
• Heat the ghee in a 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 15 minutes. Drain and serve hot.