Ingredients

• 3 cups - plain flour
• 1 cup - solidified ghee
• 3-4 ice cubes
• 4 cups - water, approx.
• 1/2 cup - milk
• 1/4 tsp - yellow food colour
• 1 kg - ghee for deep frying
• For syrup:
• 1.5 cups - sugar
• 1 cup - water
• For toppings: (optional)
• 1 tsp - powdered cardamom
• 1 tbsp - chopped almonds & pistachios
• 1 tbsp - milk in which 1/2 tsp saffron has been dissolved
• Silver foil

How to Make Gevar

• Prepare sugar syrup and keep aside.
• Take solidified ghee in a large wide bowl.
• Taking one ice cube at a time rub the ghee vigorously.
• Take more ice cubes as required, till ghee becomes very white.
• Add milk, flour and 1 cup of water.
• Mix to make smooth batter.
• Dissolve colour in some water and add to batter.
• Add more water if required.
• Batter should be fairly thin (it should run off easily when poured from a spoon).
• Take an aluminium or steel cylindrical container (do not use lid).
• The height should be at least 12 inches with a diameter of around 5-6 inches.
• Fill half of it with ghee. Heat.
• When ghee is smoky hot, take 50 ml of the batter and slowly pour in the centre of the ghee, in one continuous threadlike stream.
• Allow foam to settle. Pour one more glassful, in the hole formed in the centre.
• When foam settles again, loosen ghevar with an iron skewer inserted into the 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 ghevar in it, and remove, keep aside on mesh to drain excess syrup .
• Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
• Cool a little, top with silver foil.
• Splash a few drops of saffron milk, sprinkle over some chopped dry fruits and a few pinches of cardamom powder.