Drain the soaked rice. In a blender, combine rice, ghee, and sugar and grind into a smooth, fine, and slightly greasy batter. Cover and let rest at room temperature for 1-2 hours.

Gradually stir in water (or milk) to achieve a pourable but not-too-thick consistency-similar to pancake batter.

Heat the oil in a deep, flat-bottomed pan over medium heat until it begins to smoke lightly.

Pour the batter in continuous circular rings into the hot oil, forming sel roti shapes.

Fry each side until golden brown, flipping once to ensure even cooking.

Remove with a slotted spoon and drain on paper towels. Serve warm.