Traditional Indian Sweets & Desert (Ghevar)

• 3 cups Plain Flour
• 1 cup Ghee
• 4 cloves icecubes
• 4 cups water
• 1/2 cup Milk
• 1/4 teaspoon Yellow Colour
• 1 kg Ghee

1. Prepare sugar syrup of 1 thread consistency and keep aside.
2. In a large bowl put ghee.
3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.
4. Dissolve colour in some water and add to batter. Add more water as required.
5. Batter should be of running consistency.
6. Take an aluminium or steel cylindrical container.
7. The height should be at least 12". And diameter 5-6 inches
8. Fill half with ghee. Heat.
9. When ghee is hot, take a 50 ml, glassful of batter.
10. Pour in centre of ghee, slowly in one continuous threadlike stream.
11. Allow foam to settle. Pour one more glassful in hole formed in centre.
12. When foam settles again, loosen ghevar with an iron skewer inserted in hole.
13. Place on a mesh to drain excessive oil.
14. Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
15. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
16. Cool a little, top with silver foil.
17. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
18. Ghevar is ready to be served.

flour, ghee, cloves icecubes, water, milk, colour

Taken from www.epicurious.com/recipes/member/views/traditional-indian-sweets-desert-ghevar-58a8210c89cc9934e11a9072 (may not work)