Sieve the maida and take it out in a bowl. Now take ghee and cold milk in another bowl and whisk it well, so it mixes properly. Add maida into it and whisk again. Make sure that no lumps are left behind and the batter formed is smooth. The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.
Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Once the ghee heats well, start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. You will see the foam appearing over the ghee while pouring the batter into it.
Wait for 1-2 minutes before pouring the second spoon of the batter until the foam settles down. Now start dripping the batter with the spoon in different directions in the same manner as we did earlier. The ghee will get covered with foam once again. wait for another 1-2 minutes before pouring the third round of batter into it.
Pour the batter into the ghee depending on the size of the ghevar you want to make. The batter is poured at the center of the pan, which directly goes down and then rises up into the ghee and gets collected there. If the center spot is totally covered , then use a thin stick or any fork to make little space in the center and keep on pouring the batter.
Lower down the flame once you have poured required amount of batter into the pan and let it fry until it turns light brown in colour.
Take out the ghevar and put it on a plate once the upper surface turns brown in colour. You will need a slim stick or a small steel rod to pick up the ghevar. Tilt the plate so tat any amount of ghee drips off from the ghevar.
Prepare all the ghevar in the same manner.
Now prepare a single string sweet syrup.
Boil 1 cup water with 11/2 cup sugar in a pan for 5-6 minutes. Pour a drop of syrup on a plate to check. Once it cools down a bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame.
Let the syrup cool down. Now dip the ghevar into it and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets collected at the rim of the plate.
Let the ghevar dry for 1 hour in open air. Your Ghevar sweet is ready. You can eat it now or store it in an air-tight container that can be consumed for upto 2 weeks.
Garnish the Ghevar with rabri and nuts to make it more tempting.
Boil 1 ltr full cream milk in a pan. Once the ilk starts to boil, lower down the flame and keep on boiling it. Keep on stirring the milk at short intervals so it doesn't stick at the bottom. Turn off the flame, once the milk reduces to 1/3 quantity.Rabri to garnish the ghevar is ready. Put 2 tea spoon sugar in it to make it sweet.
Chop 10-15 almonds, pistachios and 4-5 cardamom. Mix them well. Now spread a layer of rabri over the ghevar and garnish it with nuts. Now serve the Ghevar sweet to your family members and do not forget to tell us your experience.
You can store and consume the normal Ghevar for upto 2 weeks. But Ghevar with Rabri Mewa Toping has to be consumed within 2-3 days.