Rajasthani cuisine

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Ingredients :

3 cups	Plain Flour	1/2 cup	Milk
1 cup	Ghee	1/4 tsp	Yellow Color
3-4 nos.	Ice cubes	1 kg	Ghee
4 cups	water

Syrup :

1 1/2 cups

Sugar

1 cup

Water

Topping :

1 tsp	Cardamom Powder	1 tbsp	Milk
1 tbsp	Almonds chopped	1/2 tsp	Saffron dissolved in milk
1 tbsp	Pistachios	Silver foil

Preparation :

• Prepare sugar syrup of 1 thread consistency and keep aside.
• In a large bowl put ghee.
• 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.
• The height should be at least 12". And diameter 5-6".
• Fill half with ghee. Heat.
• When ghee is hot, take a 50 ml, glassful of batter.
• Pour 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 a little, top with silver foil.
• Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
• Ghevar is ready to be served.