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1
For the sugar syrup.
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2
Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
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3
Remove from the heat and keep warm.
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4
Process for ghevar.
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5
Combine the flour, corn flour,edible color and melted ghee in a bowl.
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6
Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
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7
Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
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8
The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
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9
Keep the batter in a cool place away from the heat.
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10
Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
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11
Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
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12
Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
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13
When the froth subsides, pour in another spoonful in the centre in a thin stream.
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14
Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
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15
Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
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16
When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
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17
Immerse in sugar syrup, drain quickly and place on a serving plate.
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18
Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
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19
Serve the ghevar with rabdi topping,garnish with almonds,pistachio.
