Malai Ghevar

Add ghee and ice cubes in a bowl.

Beat the ghee with your fingers until it turns white and creamy.

Now add refined flour, gram flour and wheat flour into it.

Then slowly add milk and cold water to make a thin batter.

The batter should be very thin and flowing (like dosa batter).

Frying the Ghevar: Heat ghee or oil in a heavy bottom pan. When the oil/ghee is very hot, pour a ladleful of batter into the centre of the pan.

As soon as the batter is added, bubbles will form and the shape of Ghevar will start forming.

Once the foam settles down, add the batter again 5-6 times (depending on your thickness).

When it becomes golden and crispy, take out the Ghevar and place it on tissue paper.

Remove and place on tissue paper.

Prepare the syrup: Add 1 cup sugar and 1/2 cup water in a pan and bring to a boil.

When the syrup becomes one string thick, add cardamom powder and turn off the gas.

Dip the prepared Ghevar lightly in lukewarm syrup or pour it on top.

Add mawa or rabri on top. Garnish with almonds and pistachios and silver foil.and rose petals