Ghevar

Ingredients
3 cups plain flour
1 cup solidified ghee
3-4 icecubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food colour
1 kg. Ghee for deep frying

For syrup:
1 1/2 cup sugar

For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been already mixed
Silver foil

Method:
Prepare sugar syrup of 1 thread consistency. Taking one icecube at a time rub the ghee vigourously. Take more icecubes as required, till ghee becomes very white. Add milk, flour and 1 cup water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin. Take an aluminium or steel cylindrical container. Fill half with ghee.

Heat till ghee is smoky 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. Lift carefully, at a slant, and place on wire mesh to drain. Keep hot 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.Top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.