Mix together the flour, cornflour and melted ghee in a bowl. Add one cup of water in a thin stream and mix continuously so that all the ingredients blend well.

Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate. The batter should be of coating consistency. If necessary, add some more water to get the right consistency.

Keep the batter in a cool place away from heat

In a pan, add the sugar with half a cup of water, till the sugar dissolves. Add the milk. Remove from heat and keep warm.

Add ghee in a kadai and place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee. Heat the ghee on medium heat.

Pour the batter into a small bowl, add a pinch of soda bicarbonate and mix well.

When the ghee is hot enough, pour the batter again into the centre of the mould.

When the bubbles settles down, make a hole in the centre of the ghevar and add another spoon of batter into the hole.

Increase the flame and pour the hot ghee over it two to three times

When the centre is firm and cooked, gently pull out the ghevar from the mould.Hold it over the kadai till most of the ghee drains away. Immerse in the sugar syrup for twenty minutes. Drain and place on a platter. Decorate with the sliver foil and almonds. Cool and serve.

TIP : You have to buy special ghevar mould. You can topup the ghevar with Rabadi