In a mixing bowl, take 1 cup maida and add 1 tbsp sour curd

With a whisk prepare a lumps-free and medium consistency flowing batter by adding little water at a time

Now with your hand, whisk in one direction for a minute. By doing this air will be incorporated into the batter

Cover the bowl and keep it in a warm place overnight for fermentation

The next day, after fermentation you will notice a few bubbles in the batter

Add a pinch of orange color and ½ tsp ghee to the batter

With a whisk, mix all the ingredients well and whisk for a minute in one direction only

Pour the batter into the piping bag

Now slightly cut the edge of the piping bag with scissors

On the gas, keep a pan and add 1 cup sugar and ½ cup water. Mix all the ingredients well

Add a half lemon juice to it and mix it well

After one or two boils, add saffron soaked in water. This is optional. Instead of saffron, you can add an orange color to the sugar syrup

Boil the sugar syrup for 2 to 3 minutes. If the syrup is sticky and half string consistency, the sugar syrup is ready. Keep it aside

Take an oval shape Kadai or a non-stick pan, pour oil and keep a small ring in the pan or a Kadai

The oil should be medium hot. Pour the batter horizontally, vertically, and round the ring once or twice with the piping bag

Can adjust the thickness of the Gheeyar as per your preference

Lower the gas flame and allow the Gheeyar to fry for a minute. In case the batter is struck on the ring, clear it with a knife

With a help of tongs or pakkad, take the ring out from the pan

Flip occasionally and fry on both the sides

Immediately transfer the fried Gheeyar to warm sugar syrup for 2 to 3 minutes

With the help of tongs remove the Gheeyar from the syrup. Hold it for a minute to drain out the excess syrup

Don’t soak the Ghevar in the sugar syrup for a long time, else the Ghevar will not be crispy.