Ghevar

**Make the batter:** Rub chilled ghee into the flour until it resembles breadcrumbs. Gradually add ice-cold water, whisking vigorously to make a very thin, smooth, lump-free batter. The batter should be thinner than dosa batter. Refrigerate for 15 minutes.

**Prepare the mould:** Use a deep, straight-sided cylindrical tin (ghevar mould) about 15 cm in diameter. Heat ghee in the mould to 180°C.

**Pour the batter:** Pour a thin stream of batter from a height into the centre of the hot ghee. The batter will sizzle and form a lacy, honeycomb pattern. Pour slowly and steadily.

**Build the layers:** As the first layer sets, pour more batter in the centre to build up layers. The ghevar should be about 3–4 cm thick with a characteristic porous, honeycomb structure.

**Fry until golden:** Fry for 8–10 minutes until the ghevar is golden and crisp. Carefully remove using a skewer or rod inserted through the centre hole.

**Drain:** Place the ghevar upright on a wire rack to drain excess ghee.

**Make the sugar syrup:** Combine sugar and water in a pan. Bring to a boil and cook until it reaches one-string consistency. Add cardamom powder and rose water. Keep warm.

**Soak in syrup:** Dip the ghevar in the warm sugar syrup for 30 seconds, ensuring it is well coated. Remove and place on a rack to drain.

**Prepare the topping:** Crumble khoya and mix with a pinch of cardamom. Soak saffron in 1 tsp warm milk.

**Garnish:** Spread crumbled khoya over the top of the ghevar. Drizzle saffron milk, arrange sliced pistachios and almonds, and apply silver leaf (varak) for the traditional festive finish.