Rakhi Ghevar

• Plain flour- 3 cups
• Solidified Ghee -1 cup
• Ice cubes - 3-4 pieces
• Water - 4 cups
• Milk -1/2 cup
• Yellow food color -1/4 tsp
• Kewra essence - 5-6 drops
• Ghee - 1 kg
• Powdered cardamom -1 tsp
• Chopped almonds & pistachios -1 tbsp
• Milk in which 1/2 tsp. saffron has been rubbed

• Sugar -1 1/2 cups
• Water -1 cup

• First of all prepare sugar syrup of 1 thread uniformity.
• Take the solidified ghee in a large wide bowl and rub it vigorously with ice cubes till the ghee becomes white in color.
• Then add milk, flour and one cup water together and mix to make a smooth batter.
• Put the food color in water and add to the batter and then add the essence.
• If required, add some more water to the batter. Batter should be such that it flows if released.
• Take a cylindrical container of aluminum or steel of at least one feet height and a half feet diameter. Fill the container with ghee and heat it. When the ghee becomes hot, pour about 50 ml batter into it in a continuous flow, in the centre of the hot ghee. Allow the froth to settle down and then pour another glassful in the centre. When the froth settles down, take out the ghevar and put it on a wire mesh to drain the oil.
• Now take the sugar syrup in a large and flat container (fit enough to hold the ghevar) and dip the ghevar in it. After a while, take out the ghevar and put it on mesh again. Cool it for a while and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.