First, grind the soaked urad dal in a blender until smooth. Do not add too much water; the batter should not be too thin.

In a bowl, combine the sugar with 1 cup water to make a syrup. The syrup should be sticky but not reach a one-thread consistency. Add the saffron food coloring and cardamom powder, then set aside.

Transfer the batter to a bowl. Add the cornstarch, kewra essence, and a little food coloring. Beat well with a spoon for 10 minutes until light and fluffy.

Heat ghee in a deep pan. Pour the batter into a squeeze bottle or piping bottle and pipe out round imarti shapes in the hot ghee.

Once the imartis are golden and cooked through, transfer them to the sugar syrup. Let them soak briefly, then remove to a serving plate. Your instant imarti is ready. Garnish with chopped pistachios if desired and serve.