Ghewar

Step 1

Prepare sugar syrup of 1 thread consistency

Step 2

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.

Step 3

Add milk, flour and a cup of water. Mix to make smooth batter.

Step 4

Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).

Step 5

Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.

Step 6

When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.

Step 7

When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the 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.

Step 8

Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

Step 9

Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.

Step 10

Serve.

Step 11

One may also serve ghevar with rabri prepared in advance.