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Sweet, aromatic, and deeply satisfying, Ghevar is a beloved Indian dessert with centuries of tradition. This family celebration staple adds sweetness to festivals, weddings, and everyday moments of joy.
In a large mixing bowl, cream clarified butter (ghee) with ice cubes until light in texture. Remove and discard ice when ready.
Add all-purpose flour gradually, then pour in milk and 2 cups cold water in batches, whisking to form a smooth, thin batter with a pouring consistency. Rest for 30 minutes.
Meanwhile, prepare sugar syrup: In a saucepan, boil 2 cups sugar and 1 cup water over medium heat until one-string consistency is reached. Reduce heat, add cardamom powder, Kewra water, and saffron. Keep syrup warm over very low heat.
Heat ghee in a tall, heavy pot on medium-high until hot but not smoking (about 375°F). Using a ladle, pour the batter in a steady, thin stream in the center, allowing it to spread and form latticed bubbles. Maintain heat and pour additional batter, letting each round settle before adding more.
Carefully regulate heat to avoid burning and ensure even golden color. Once crisp and firm, gently lift Ghevar out, drain excess ghee, and immerse briefly in warm sugar syrup. Top with almonds and pistachios before serving.
