Make fine thick paste of 1 cup split black gram without skin that is soaked for 2 hours with 1 tsp rose water, 1 tsp corn starch and very little water.
Keep the batter in a bowl to ferment for 20-25 minutes.
In a deep pan, heat 200 ml sugar syrup of 1 thread consistency, add 4-5 strands of saffron.
Put the batter in a large plate and beat with hand to incorporate air and make batter fluffy. Put the batter in thick flat cloth and tie the ends with a small hole in centre of cloth for piping batter.
In a flat pan, heat oil for frying till medium hot. Pipe the batter in imarti shape. One large circle shape and smaller circles side by side over the edge of larger circle.
Let the imarti cook on both sides till crisp, dry and has golden brown color.
Put the imarti in sugar syrup to soak.
Serve the imarti in bowl of rabdi and garnish with finely chopped pistachio and some silver foil.