Ghevars are much like the divas of Indian sweets—fragile and at risk of cracking. Cope with them gently, otherwise you’ll end up having Ghevar crumbs instead of masterpieces. Usually ghevar is fried in ghee, Although some use oil. I have employed half ghee and 50 % oil to fry ghevars. https://eduardooptci.nizarblog.com/36773687/fascination-about-case-study-analysis