For the Imarti: First, rinse the urad dal and rice separately, then soak both in water for 3 hours.

Drain and add the soaked dal and rice to a blender jar with 1/2 cup water (about 120 ml). Blend until you get a smooth, fine batter.

The dal and rice mixture is now ready.

Add the orange food coloring to the batter and whisk well. The batter is now ready for making Imarti. Cover and let it rest for 5-10 minutes while you prepare the sugar syrup.

To make the sugar syrup, combine 3 cups sugar and 1 1/2 cups water in a pan. Heat on the stove until it comes to a boil, then reduce the heat and simmer for about 5 minutes until you get a one-string consistency. Turn off the heat and stir in the cardamom powder.

Heat ghee in a flat-bottomed pan over medium heat.

Take a clean cloth and make a small hole in the center. Place some Imarti batter in the center, gather the edges, and hold it tightly in your hand to form a piping bag.

When the ghee is hot, pipe the batter in circular shapes to form Imartis. Fry on low heat, turning as needed, until they are crisp. (You can make Imartis in your preferred shape.)

When the Imartis become crisp and slightly firm, soak them in the hot sugar syrup for about 5 minutes.

Garnish the prepared Imartis with edible silver leaf and chopped pistachios, and serve hot.

Imarti can also be served with rabri.