Ingredients
Plain Flour
3 cups
Ghee
1 cup
icecubes
3-4
water
4 cups
Milk
1/2 cup
Yellow Colour
1/4 tsp
1 kg
For Syrup
Sugar
1 1/2 cups
Water
For Garnishing
Cardamom Powder
1 tsp
Almonds chopped
1 tbsp
Pistachios
Saffron dissolved in milk
1/2 tsp
Silver foil
Method Heat water and sugar in a pan to make sugar syrup of 1 thread consistency. Keep it aside. Heat ghee in a large pan or Kadahi. Add milk, flour and 1 cup water. Mix together to make a smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be of running consistency. Take an aluminium or steel cylindrical container at least 12" high and 5-6" in diameter. Fill half with ghee. Heat. When ghee is hot, pour about 50 ml, glassful of batter in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Place on a mesh to drain excessive oil. Keep sugar syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Cool, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder. Ghewar is ready to be served.