PREPARATION

(For Rabri)

1. Heat 1.5 litres milk in a heavy skillet and bring it to a boil.

2. Add 40 grams sugar and stir well.

3. Add 20 grams almonds, 20 grams pistachios, 20 grams cashews, 1 teaspoon saffron and mix well.

4. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.

5. It will take about 1 hour for the milk to thicken on a low heat.

6. Remove it from heat and allow it to cool.

(For Sugar Syrup)

1. Take a pan, add 500 grams sugar, 250 milliliters water and stir well. Bring it to a boil and allow the sugar to melt.

2. Add 1/2 teaspoon cardamom powder, 1 teaspoon saffron and mix it well.

3. Remove it from heat and allow it to cool.

(For Ghevar)

1. In a mixing bowl, add 100 milliliters ghee, 8 ice cubes and whisk it well.

2. Remove the remaining ice from it.

3. Add 300 grams all purpose flour and mix it well.

4. Now, add 700 milliliters water and mxi it well to make a thick batter.

5. Heat some oil in a heavy skillet, place a round shape vessel and pour the prepared batter into it until it is half submerged.

6. Once it it gets light brown in color add oil over it.

7. Pick the ghevar up and transfer it in the prepared sugar syrup and soak for about 5 minutes.

8. Garnish with prepared Rabri and pistachios.

9. Serve.