Ghevar

Directions

For Sugar Syrup:

1. Warm the sugar in a saucepan set over medium heat.
2. Add the water and stir until the sugar dissolves.
3. Cook for 4–5 minutes, until the syrup develops one-thread consistency. This is when a single thread is formed and doesn’t break when a finger and forefinger are gently pulled apart. Set aside.

For Cake:

4. Place the ghee in a large mixing bowl and alternately add a few tablespoonfuls of the cold milk and ice water.
5. Mix until thoroughly combined.
6. Add ¼ cup flour and mix to combine.
7. Add 1–2 additional tablespoons of milk and water and combine.
8. Add the cardamom and an additional ¼ cup flour, stirring to combine.
9. Add the saffron strands and remaining ½ cup flour, and mix, adding water, until a smooth and consistent batter forms. If desired, add the yellow food coloring.
10. Heat the ghee or oil in a deep-fryer or heavy pan set over high heat.
11. When hot, pour in a ladleful of the batter from a height of at least 6–7 inches, adding it little by little, in a constant flow, targeting the center of the pan. The batter will immediately sizzle and spread.
12. After about 1 minute, add another ladleful of the batter, pouring from 6–7 inches above into the center of the pan. After a few seconds, with a chopstick or other long utensil, create a hole in the center. This will be used to lift out the ghevar when it is finished.
13. Pour in 2 more ladlefuls of batter, one at a time, repeating process as before. Add more batter for a thicker ghevar.
14. When all the layers are added, with a stick, press the ghevar into the oil to ensure that the top cooks evenly.
15. When evenly browned, carefully insert the stick into the center of the ghevar to remove it from the pan.
16. Place the finished ghevar on a serving plate and drizzle with the warm sugar syrup.
17. Garnish with nuts.