Ghevar

Make batter: Beat chilled ghee vigorously until pale and fluffy (3–4 minutes). Add flour and mix well. Gradually add cold milk and ice-cold water, whisking, to make a thin, smooth, lump-free batter (similar to a thin crepe batter). The batter should run off the spoon easily. Keep refrigerated until use — the cold batter is essential for the honeycomb structure to form.

About 10 min

Tip: Cold batter hitting hot ghee is what creates the characteristic spongy, lattice structure. If the batter is warm, the ghevar will be dense.

Heat ghee in a deep cylindrical vessel to 180°C. Hold a ladle about 25–30cm above the ghee (high pouring height is essential). Slowly pour a thin stream of batter into the centre of the hot ghee. The batter will sizzle and foam spectacularly and immediately begin forming the lattice. Keep pouring gently, building up the disc. When set, pour another ladle. Build 3–4 layers. The ghevar should be 2–3cm tall.

About 20 min

Tip: The height from which you pour determines the lattice fineness — higher pour makes finer holes.

Once the ghevar is crispy and pale golden, use two skewers to remove it from the ghee. Drain. Make sugar syrup: boil sugar and water to single-string consistency. Add cardamom and saffron. Dip the ghevar in syrup for 1 minute. Remove, drain. Garnish with sliced pistachios and almonds. Optionally top with rabdi. Serve at room temperature.

About 10 min

Tip: The ghevar should be completely crispy before soaking in syrup. A soft ghevar dissolves in syrup.