Directions

•  To make ghewar, beat ghee and ice cubes until it is frothy.
•  Now add flour and fill it up in a squeeze bottle.
•  Heat ghee in a heavy bottomed pan, place a ghewar mold and start pouring the batter in center, fry till it is golden brown. It’s an art to create the net or the ghewar shell.

For sugar syrup
•  Heat water and sugar till the sugar dissolves completely. Add the fried ghewar to the warm syrup and remove.

For stuffing
•  Heat milk, sugar, cardamom powder, saffron, khoya and reduce till its thick. Fill it up inside the ghewar.
•  Garnish with dried cranberry, chopped nuts and strands of saffron.

8 servings