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GUD KESAR IMARTI

Ingredient

1 cup grated jaggery (gud)
A large pinch of saffron (saffron)
¾ cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
3 tbsps corn flour
1 tsp edible red food colour powder
Ghee for deep frying
8-10 pistachios, blanched, peeled and slivered

Method

1. Boil 1 cup water in a wide non-stick shallow pan. Add jaggery, mix and cook till it melts. Continue to cook till it reaches one string consistency. Add saffron strands and mix well. Take the pan off the heat.
2. Transfer the drained dal in a blender jar and grind coarsely. Add 1 cup water and grind to a fine paste.
3. Transfer in a plate, add corn flour, red food colour powder and mix well with hands.
4. Transfer the mixture in jalebi cloth or a squeezy bottle.
5. Heat sufficient ghee in a shallow nonstick pan. Pipe out the mixture in circular motion and deep fry on medium heat till crisp. Drain and add into the warm jaggery syrup. Let them soak for 2-3 minutes.
6. Drain the imartis and place on a serving plate. Garnish with slivered pistachios and serve.

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