| • | Mix flour, ghee, milk and 3 cups of water to make a batter.
|
| • | Dissolve colour in the remaining water.
|
| • | Mix the coloured water to batter.
|
| • | Take an aluminium or steel cylindrical container.
|
| • | Cylinder should have a height of at least 12", and a diameter of 5-6".
|
| • | Fill half of the cylinder with ghee and heat.
|
| • | Once the ghee is hot, pour a glass of batter in the centre of ghee.
|
| • | Allow foam to settle.
|
| • | Pour a glassful of batter in ghee again.
|
| • | Once the foam gets settled again, place ghewar on mesh.
|
| • | Prepare sugar syrup of one tar consistency.
|
| • | Dip ghevar in syrup so as to remove the extra oil.
|
| • | Keep it for cooling.
|
| • | Pour few drops of saffron water.
|
| • | Sprinkle chopped almonds, pistachios and cardamom powder.
|
| • | Ghevar is ready. |
