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Melt sugar and boil with enough water to type a thick one string consistency syrup. Boil jaggery with sufficient water to kind a thick constant syrup. Reduce the flame, flip it once to show crispy, then remove from ghee, drain and place it in sizzling sugar syrup. Then on a flat floor place a butter paper and pour the mixture on it and place one other butter paper on it. Keep it there for three minutes so that the syrup is nicely soaked in, then drain the imarti, and repeat the procedure for balance batter, make 5-6 imartis at a time, relying on the scale of the frying Kadai. Soak urad dal in a single day in loads of water, wash and drain and دهن عود كمبودي فواح grind to a high quality thick batter, then add water slowly, shade and combine effectively to mix properly, after beating the mixture till they develop into fluffy, keep it aside for 3 hours.