- 100gms Maida (white flour)
- 125 ml Milk
- 50 ml melted ghee for ghewar
- 2kg Ghee for frying
- 5gms Pistachio flakes
- 10 gms Vegetable oil
- 120 ml Water
- 100 gms Rabri
- 2gms Elaichi powder
- For Syrup: Water 60 ml, Sugar 100 gms
Heat the ghee till it melts. Add flour and mix well. Combine milk and water, and add it gradually to the mixture to form a thick sauce-like batter.
Heat the ghee in a ghewar kadhai till it turns medium hot for frying.
Pour the batter in the centre of the kadhai, allowing 20 gms of it at a time. Continue pouring till the entire batter is utilized.
Boil sugar and water together, stirring continuously on slow heat for five minutes till the sugar is dissolved.
Dip the ghewar (prepared in step two) in the syrup for ten minutes. Lift the ghewar carefully with a perforated spoon, and place it on the serving dish. Mix the elaichi powder with the rabri, and pour the combination on top of the ghewar. Sprinkle pistachio flakes generously. Cut the ghewar into four equal parts and serve it hot.