Ghevar

Instructions

1. 1

   Prepare the Sugar Syrup

   • In a saucepan, combine the granulated sugar and 1/2 cup of water.
   • Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
   • Continue to simmer for 5-7 minutes until the syrup thickens and reaches a 'one-string consistency'. To test, take a drop of syrup between your thumb and index finger; when you pull them apart, a single thread should form without breaking.
   • Turn off the heat. Stir in the saffron strands and cardamom powder. Set aside and keep warm.
2. 2

   Make the Ghevar Batter

   • In a large, wide bowl, place the solidified, chilled ghee. Add the ice cubes and rub the ghee vigorously with your palm against the bowl until it becomes white, creamy, and fluffy, about 5-7 minutes.
   • Discard any remaining ice pieces.
   • Begin adding the maida and ice-cold water. Add a small amount of maida, then a little water, whisking continuously to prevent lumps. Repeat this process until all the maida is incorporated.
   • Continue adding the remaining ice-cold water gradually, whisking constantly, until you have a very thin, smooth, and flowing batter. The consistency should be similar to thin buttermilk.
   • Finally, stir in the lemon juice. This helps in creating a crispier ghevar.
3. 3

   Fry the Ghevar

   • Pour the 4 cups of ghee for frying into a tall, narrow, heavy-bottomed pot or a traditional ghevar mold. Fill it to about half its capacity.
   • Heat the ghee on high heat until it is very hot. To check, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
   • Reduce the heat to medium-high. Take a ladle full of batter (about 1/4 cup). From a height of 8-10 inches, pour a thin, continuous stream of batter directly into the center of the hot ghee.
   • The batter will sizzle violently and spread to form a lattice. Wait for the froth to subside.
   • Using a thin wooden skewer or chopstick, gently clear a small hole in the center of the forming disc.
   • Pour the next ladle of batter into this hole. Repeat this process 8-10 times for one ghevar, waiting for the froth to settle each time.
   • Once the desired thickness is achieved, let the ghevar fry for 6-8 minutes, or until it is golden brown and crisp. You can carefully spoon some hot ghee over the top to ensure even cooking.
   • Using the skewer, carefully lift the ghevar from the pot. Hold it above the pot for a minute to allow all excess ghee to drain back.
   • Place the fried ghevar on a wire rack set over a tray. Repeat the entire process for the remaining batter to make 4 ghevars.
4. 4

   Soak and Garnish

   • Ensure the ghevar discs are completely cool and the sugar syrup is warm (not hot).
   • Place a cooled ghevar on the wire rack.
   • Gently pour the warm sugar syrup evenly over the ghevar, making sure to coat the entire surface.
   • Immediately garnish with slivered pistachios, almonds, and optional dried rose petals.
   • Let the ghevar rest for at least 30 minutes to allow the syrup to set slightly before serving.