Take a blender jar, add 1/3 cup ghee and 7-8 ice cubes and blend it till ghee becomes creamy, it will take around 3 mins.
Now add curd into it, blend it again till ice, ghee and curd get mix well. It will take around 7-8 mins.
Add 1/2 of the self raising flour to the jar and 200 ml chilled water and blend again for 2 mins. Add remaining self raising flour and chilled water and blend it well on low medium speed for around 5-7 mins. Creamy batter mixture is ready. Transfer this batter to a bowl.
Take a sauce bottle or a water bottle and make a hole in it's lid, fill this with batter. Now take a deep vessel of medium size, add three cups of ghee for deep frying, heat it. Pour the batter in center in small amount, it will might be splitter so be careful. Repeat this process in intervals.
Take a ladle and make the hole in center, every time you add batter. Soon we will see a perfect ghevar in our vessel. We will get a very nice colour. We can make 4 ghevar with this quantity of batter.
Take out ghevar with the help of ladle. Keep the ghevar in one colander so that excess ghee will strain in a plate.
Sugar syrup, take a pan add one cup sugar and Half cup water and let it come for boil. Make one string sugar syrup for ghevar by boiling it for around 3 mins. I am not adding any artificial colour in syrup as I have very nice colour of my gevar. We can store these ghewar for 4 months without sugar syrup.
Now spread sugar syrup over ready ghevar evenly. Garnish with chopped dry fruits and silver vark. We can store them upto 5 days in freeze.
