Imarti

Step 1: Put 10 ½ oz sugar and ¾ cup water in a pan over a medium heat, stir until dissolved, then boil for 6–8 minutes until it reaches one-string consistency (a drop pulled between finger and thumb forms one thread). Stir in ¼ tsp saffron strands, ½ tsp ground green cardamom and ½ tsp lemon juice, which stops it crystallising, and keep warm on the lowest heat.

Step 2: Drain 5 ½ oz split skinned urad dal very well. Grind it in a blender or wet grinder with just enough of the 3 tbsp cold water to keep the blades turning, scraping down often, until very smooth and thick.

Step 3: Tip into a bowl, add 1 tbsp rice flour and 1 pinch orange food colouring and beat with your hand or a whisk for 8–10 minutes, until the batter is pale, fluffy and a small drop floats in a bowl of water. It should hold a soft peak.

Step 4: Spoon the batter into a piping bag with a 3–4 mm round nozzle, or a clean squeeze bottle.

Step 5: Heat 2 ½ cups sunflower oil in a wide, flat frying pan to about 325°F over a medium-low heat; a drop of batter should rise slowly with small bubbles, not sizzle hard. Pipe a ring about 6 cm across straight into the oil, then pipe small loops all the way round it to make a flower. Fry 2–3 at a time.

Step 6: Fry for 1–2 minutes a side, turning once, until crisp and firm but still pale orange, not brown. Common mistake: high heat, which browns them before the inside sets.

Step 7: Lift out, drain for a few seconds and drop them straight into the warm syrup. Soak for 3–4 minutes, turning once, until glossy and soaked through but still holding their shape.

Step 8: Lift onto a rack set over a tray to drain the extra syrup. Serve warm or at room temperature, on their own or with rabri. They keep for 2 days in a tin.