Maida – 3 cups
Ghee – 1 cup
Ice cubes – 4
Water – 4 cups
Milk – 1/2 cup
Saffron – 1 tsp
Cardomaon powder – 1 tsp
Almonds & pistachios – 1 tsp (chopped)
Yellow food colour – 1/4 tsp
Ghee for deep frying
Ingredients for syrup:
Sugar – 11/2 cups
Water – 1 cup
Make a sugar syrup of 1 thread consistency, in a large wide bowl add Ghee, then rub the ghee vigourously with one ice cube at a time. till ghee becomes very white.
In another bowl mix milk, maide flour and 1 cup water and make a smooth batter, now add colour to the batter dissolved in water.Batter should be of thin consistency that can be poured with spoon.
Now take an aluminium or steel cylindrical container with out lid, of height 12″ and diameter 5-6″ and fill half with ghee and heat it.
When ghee is smoky hot, take a 50 ml, glassful of batter and pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle.
Pour again one more glassful in hole formed in centre. When foam settles again, loosen ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain.
Keep hot syrup in a wide flat bottomed container to fit in ghevar. Dip prepared Ghevar in it, and remove, keep aside on mesh to drain excess syrup. Cool a little, and decorate with silver foil, chopped dryfruit and a few pinches of cardamom powder and splash a few drops of saffron milk.