Preparation Time: 20 minutes
Prepare the Batter: In a mixing bowl, combine all-purpose flour, baking powder, and cardamom powder. Gradually add melted ghee and chilled water while whisking continuously to avoid lumps. The batter should be smooth and thin, similar to pancake batter. If desired, add a pinch of food color for a yellow hue. Let the batter rest for about 30 minutes.
Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Cook on medium heat until the sugar dissolves. Add saffron strands and cardamom powder. Boil for about 5-7 minutes until it reaches a one-string consistency. Add lemon juice to prevent crystallization. Remove from heat and set aside.
Fry the Ghevar: Heat ghee in a deep frying pan. You need enough ghee for deep frying (about 2-3 inches in depth). Once the ghee is hot, reduce the heat to low. Pour a ladleful of batter into a round, shallow metal mold or directly into the hot ghee. The batter will spread and form a round shape. Use a skewer or a fork to gently swirl the batter in the hot ghee, creating the characteristic honeycomb structure. Fry until the edges turn golden and crisp (about 2-3 minutes). Carefully lift out the ghevar using a slotted spoon and drain excess ghee on paper towels.
Soak in Sugar Syrup: Immediately immerse the fried ghevar in warm sugar syrup for a few seconds, then lift it out and let the excess syrup drain. Garnish: Once the ghevar cools slightly, garnish it with chopped nuts and silver or gold leaf if desired. Serve: Serve the Ghevar at room temperature as a sweet treat for festivals or special occasions.
