Rajasthani ghevar loaded with ghee and nuts

First take three ingredients separately i.e. milk, ghee(clarified butter) and water. Pour ghee and cold milk in a bowl and whisk it well, so it mixes properly. You can use hand blender to save workload, if its not available, use a whisk. Blend it till ghee and milk emulsify into a smooth mixture and do not separate.(Note Be careful not to blend it for a long time else the ghee would separate.)

Sieve the maida and add into the mixture above and whisk again.

Make sure that no lumps are left behind and the batter formed is smooth. Now add water little by little and mix it well into a smooth consistency.

Now add food color if you want (I have used 1 tsp turmeric powder here) . Mix it well.

The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.

FRYING THE GHEVAR:

Take a round deep and flat-bottomed vessel.

Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Heat it on high flame till the ghee gets very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately comes up, without any delay, then its correct temperature.

Pour much batter into the ghee to make a big circle depending on the how thick ghevar you want to make. I used two spoonful of batter. Pour the batter slowly in one continuous thin stream in the centre of the pan.

Bubbles start spluttering all over the surface of oil. Let the foam settle down. If the centre point is totally covered , then use ladle to make little space in the centre and keep on pouring the batter.Take 1- 2 min interval between pouring of batter.

Turn the flame to low once you have poured batter into the ghee. Fry until it turns light brown in color.

Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper. See that the beautiful net has formed.

PREPARING THE SUGAR SYRUP:

Add water and sugar to pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.

Pour a drop of syrup on a plate to check. Once it cools down a little 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 down.

Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.

Your delicious Rajasthani Ghevar is ready. Garnish the Ghevar with almonds, pistachios and few saffron strands to make it more tempting.