In a wide bowl, take the thick ghee along with ice cubes and using your hand, quickly rub the ice into the ghee. Continue doing it for 5 mins and you will find a thick creamy mix getting formed.

To this add the measured flour and gently mix together. Then add the water and make thin water. Depending on the thickness, add more water as required. Remember the batter has to be very thin.

Heat the ghee in a pan that’s about 6 diameters. Heat till the ghee is really hot. Using a ladle, pour the batter in drops in a quick motion. Do not pour in one shot, quickly drop in intervals.

Since the ghee is really hot, the small pebble shaped batter quickly moves to the sides as it gets cooked. Do not simmer the ghee. One ghevar would need about 2 to 2.5 ladle of batter to get the size I got.

Remember when you pour the batter slowly, and quickly, it should fall as in one continuous thin stream in the center of the pan.

Bubbles start spluttering all over the surface of the oil. Let the foam settle down. If the center point is totally covered, Using the back stick of the ladle, push the batter in the center to the sides to form a honeycomb. Cook till the ghevar is nicely done and the whole thing sticks together. Take 1- 2 min interval between the pouring of batter.

Turn flame low once you have poured batter into the ghee. Let it fry until it turns light brown in color.

Once the ghevar has turned to brown in color, your ghevar is cooked. Drain on a colander to drip excess ghee.

Add water and sugar to the pan. Bring it to a boil. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency and sticky when cooled.

Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it so that any excess syrup gets drained. Alternatively, you can pour the syrup over the ghevar.

Garnish with nuts and enjoy!