Ghevar

Add ghee and cold milk in a bowl and whisk well. Add maida into it and whisk again. The consistency of the batter should be like a string. Heat ghee in a deep vessel. Atart pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. You will see the foam appearing over the ghee while pouring the batter into it.

Wait for 1-2 minutes before pouring the second spoon of the batter until the foam settles down. Repeat. The batter is poured at the center of the pan, which directly goes down and then rises up into the ghee and gets collected there. If the center spot is totally covered , then use a thin stick or any fork to make little space in the center and keep on pouring the batter. Lower flame once you have poured required amount of batter into the pan and let it fry until it turns light brown in colour.

Now prepare a single string sweet syrup by boiling 1 cup water with 1-1/2 cup sugar in a pan for 5-6 minutes. Once it cools down a bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame. Let the syrup cool. Now dip the ghevar into it and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets collected at the rim of the plate.

Take the ghevar out on a plate Tilt the plate so that any amount of ghee drips off from the ghevar. Prepare all the ghevar in the same manner.

Let the ghevar dry for 1 hour in open air. Your Ghevar sweet is ready. You can eat it now or store it in an air-tight container that can be consumed for upto 2 weeks. Garnish the Ghevar with verakh and nuts or serve with rabri and nuts to make it more tempting.