• For Ghevar:
  • 2 cups all-purpose flour (maida)
  • 1/2 cup clarified butter (ghee)
  • 1 cup chilled water
  • 1 tbsp lemon juice
  • Oil or ghee for frying
  • 1/4 tsp cardamom powder
• For Sugar Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • A pinch of saffron strands (optional)
  • 1/4 tsp cardamom powder
• For Garnishing:
  • Chopped pistachios
  • Chopped almonds
  • Silver varq (edible silver foil) (optional)

Instructions: Method:

1. Prepare the Batter:

1. In a large bowl, add flour.
2. Melt the ghee and pour it into the flour. Mix well.
3. Add chilled water gradually and whisk until you have a smooth, flowing batter without lumps. The batter should be thin.
4. Add lemon juice and cardamom powder to the batter and mix.

2. Make Sugar Syrup:

1. In a pan, add sugar and water. Heat until the sugar dissolves and forms a one-string consistency syrup (about 7-8 minutes).
2. Add saffron strands and cardamom powder. Stir well and set aside.

3. Fry the Ghevar:

1. Heat oil or ghee in a deep frying pan on medium-high heat.
2. Take a ladle of batter and pour it from a height in the center of the pan. The batter will spread and create a honeycomb-like pattern.
3. Once bubbles subside, pour another ladle of batter in the center. Repeat until you achieve the desired thickness.
4. Fry until the ghevar turns golden and crisp.
5. Carefully remove the ghevar from the oil and drain on paper towels.

4. Dip in Sugar Syrup:

1. While the ghevar is still warm, dip it into the sugar syrup for a few seconds.
2. Remove and let the excess syrup drain off.

5. Garnishing:

1. Garnish the ghevar with chopped nuts, silver varq, and more saffron strands if desired.

Serve the ghevar warm or at room temperature.