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Crispy on the outside and syrup-soaked within, Imarti is one of India's most iconic sweets. This beloved family treat is enjoyed at breakfast stalls, festivals, and celebrations across the country.
Soak the split urad dal in enough water for at least 4 hours or overnight, then drain well.
Grind soaked urad dal with 2 tbsp of water into a thick, smooth batter. Add rice flour and a pinch of baking soda, and beat briskly for 5–7 minutes until fluffy.
Prepare sugar syrup by boiling sugar and water together until it reaches one-string consistency, then add saffron strands, cardamom powder, and rose water. Keep it warm over very low heat.
Fill the Imarti batter into a piping bag with a small round tip (or a squeezy bottle). Heat ghee and oil (mixed) in a wide, heavy skillet over medium heat.
Pipe the batter in flower or ring shapes directly into the hot oil. Fry over medium-low heat, turning, until both sides are crisp and golden (about 2–3 minutes per side).
Remove each fried Imarti, drain briefly, then immediately immerse in warm sugar syrup for 2–3 minutes. Remove and serve warm or at room temperature.
