|Refined flour||2 Cup (32 tbs), sieved|
|Cardamom powder||1 Tablespoon|
|Ghee||4 1⁄2 Cup (72 tbs), 1 1/2 cups melted (3 cups for frying)|
|Almond pistachio||4 Tablespoon, sliced|
|Sugar||2 Cup (32 tbs)|
Mix the sugar with an equal quantity of water.
Boil the syrup till very thick.
Add cardamom powder.
Cream flour and ghee and beat it till light.
Add heated saffron and beat further.
Add a pinch of salt.
Pour this batter in a tall pouring glass.
Heat 3 cups of ghee.
When it is about to smoke, lower heat and gently pour the batter in a circular motion, from the glass.
The ghevar will be spongy.
Do not brown.
Lift each one with a fork and leave to drain out all excess ghee.
When all the ghevars are made, arrange on a platter and pour sugar syrup over. It will be fully absorbed.
Pour Rabri and nut over the ghevars and serve.