Incorporate all-goal flour and milk to it in smaller amounts. Continue to keep whisking them regularly to forestall lumps from forming. Historically ghevar is fried in ghee, while some use oil. I have employed fifty percent ghee and 50 percent oil to fry ghevars. You need to use either of https://rowanvfggp.bloggip.com/36649468/an-unbiased-view-of-case-study-analysis