Step-by-Step Instructions

1. 1.Prepare the Ghee Mixture

   Take 8 small spoons of ghee in a metal bowl. Add 6-8 ice cubes to the ghee. Mix and rub the ghee with the ice cubes using your hand until the ghee turns white and creamy, resembling butter. Remove the ice cubes once the ghee is creamy.

2. 2.Prepare the Batter

   Add 2 cups of maida (all-purpose flour) to the creamy ghee. Gradually add 1/2 cup of chilled milk and then 3-4 cups of chilled water, mixing continuously to avoid lumps. The batter should be smooth and have a runny consistency. Add a pinch of cardamom powder and mix well.

3. 3.Strain and Chill the Batter

   Strain the prepared batter through a fine-mesh sieve into a clean glass bowl to ensure it's completely smooth and lump-free. Place this bowl over a larger bowl filled with ice and water to keep the batter chilled while you prepare for frying.

4. 4.Heat Ghee for Frying

   Select a deep pot for frying Ghevar. Fill the pot halfway with ghee or oil. Heat the ghee/oil on medium-high flame until it is very hot and slightly smoking. Maintaining the correct temperature is crucial for crispy Ghevar.

5. 5.Fry the Ghevar

   Once the ghee is hot, reduce the flame to medium. Pour a thin stream of the chilled batter from a height of about 6-8 inches into the center of the hot ghee. The batter will sizzle and form bubbles. Wait for the bubbles to subside completely. Repeat pouring small amounts of batter (about 15-20 drops at a time) 6-8 times, allowing the bubbles to settle after each pour. As the layers build, use a wooden stick to gently push the batter from the center to create a hole. Continue pouring until the Ghevar reaches your desired thickness and has a lacy texture. Once the Ghevar is formed, gently push it down into the ghee with the stick to ensure it cooks evenly and becomes golden brown on top.

6. 6.Remove and Drain Ghevar

   Once the Ghevar is golden brown and crispy, use the wooden stick to carefully loosen it from the sides of the pot. Lift the Ghevar out of the ghee, allowing excess ghee to drip back into the pot. Place the Ghevar on a sieve or wire rack set over a bowl to drain any remaining excess ghee.

7. 7.Prepare Rabri

   In a separate pan, pour 2 cups of milk. Bring to a boil and then simmer on low heat, stirring occasionally, until the milk thickens and reduces to about half its original volume, forming rabri. Add 2 tablespoons of sugar, 1/4 teaspoon of cardamom powder, and 2 tablespoons of chopped nuts. Mix well and set aside to cool.

8. 8.Prepare Sugar Syrup

   In a small pot, combine 1 cup of sugar and 1/2 cup of water. Heat on medium flame, stirring until the sugar dissolves. Add 1/4 teaspoon of cardamom powder. Boil the syrup until it reaches a sticky, one-string consistency (like gulab jamun syrup). Do not overcook to a very thick consistency.

9. 9.Assemble and Garnish

   Place the drained Ghevar on a serving plate. Pour the prepared sugar syrup evenly over the Ghevar. Then, spread a generous layer of the cooled rabri on top of the Ghevar. Finally, garnish with chopped pistachios and rose petals.