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