Imarti

First soak, grind and ferment overnight 1/4 cup urad dal and keep aside.

For Chashni

Dissolve 1/4th cup sugar powder 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 1/8th tsp cardamom powder and mix well.

For Imarti

Beat the prepared dal batter well till fluffy so that a drop of batter dropped in water should float.

Heat 1/2 cup ghee in a thick bottom kadai. 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 34 minutes, drain and serve.

Give a Nestle Twist by garnishing with almonds.