Add 30 gram desi ghee and 4-5 ice cubes in a bowl, beat with hands till ghee becomes creamy.
Creamy ghee is ready, take out leftover ice cubes.
Add 1 cup mida and 1tbsp besan in whipped ghee and mix.
Gradually add 1 + 3/4 cup chilled water in bowl and mix with hands.
Mix 1/2 tsp lemon juice. Ghevar mixture is ready. Keep in fridge for 10 minutes.
For sugar syrup, add 1 cup sugar and 1/2 cup of water, allow to cook and prepare a thin sugar syrup. Keep aside.
For rabdi, add 1/2 litre full cream milk, allow to boil on high flame.
Mix 1/4 cup milk powder with 1/4 cup water. Add in boiling milk. Mix nicely.
Add saffron strands and reduce the milk till it thickens. Scrap out the malai from the wok and mix in milk for lachhedar rabdi. Add 1/4 cup sugar and cook. Thick, creamy rabdi is ready, add cardamom powder, switch off the flame and allow to cool.
For frying ghevar you can use kadai and a ring or a deep vessel as shown in the video.
Fill the vessel less than half with oil or ghee, allow to heat on high flame. The oil/ghee should be very hot and flame should be on high.
Pour a small spoon of ghevar batter in hot oil/ghee as shown in the video, allow the bubbles to settle down and repeat this process till the desired thickness of ghevar is achieved.
Splash hot oil / ghee on the ghevar and allow to cook from top too. Now gently press down the ghevar and allow to cook till it turns light brown.
Ghevar is fried nicely, gently take out and keep on a ring or a sieve, so that extra oil is removed.
Clean the oil/ ghee and vessel and repeat the process for next ghevar.
Prepare all the ghevars in the same way.
Ghevar, sugar syrup and rabdi is ready for final garnishing.
Place a sieve on a plate, keep a ghevar and soak with sugar syrup, garnish with dry fruits.
For rabdi ghevar, soak with sugar syrup, apply prepared rabdi and garnish with dry fruits.
You can enjoy the ghevar in both ways.
Homemade ghevar is ready to eat.