Mix sugar and water to make sugar syrup. Put it on medium heat and stir until sugar is completely dissolved. Now add lemon juice to it and make one string consistency sugar syrup stirring continuously. Add cardamom powder and a few strands of saffron and turn off the heat.
To make Ghevar, take ghee and ice cubes in a mixer jar. Churn it well in a mixer once. Now add cold milk to it and churn again.
Now add half cup of plain flour and half cup of chilled water and churn it one more time. Add rest of the flour and half cup of chilled water and churn again. Lastly add besan, lemon juice and remaining water to it and churn it one last time. The mixture will be smooth and watery in consistency.
Now strain this mixture in a pot. Pour this mixture in a squeezy sauce bottle or make a hole in a lid of any bottle and pour this mixture in that bottle. Remaining mixture can be put in the fridge. It is very important to keep the mixture cold all the time. After every use keep it in the fridge.
In a tall vessel pour ghee until it is half filled. You can use oil also or ghee and oil mix too. Heat it on a high heat. Now pour the ready mixture with the help of the bottle in the hot ghee from 1 feet above the pot. Pour very little mixture each time. Pour it one more time and make a hole in the middle.
Each time keep pouring little bit of mixture in the hole. Repeat this process for 12 to 15 times. Pour the batter only after the previously poured better is cooked to light brown.
When the ghevar becomes brown from the side, loosen it up with the help of a knife. Now with the help of a stick or a rolling pin, press it downwards so that it can be cooked even from the top. Now take it out with the help of the rolling pin.
Now in one big plate put a wire rack and put the fried ghevar on top so that all the excess oil can come out. Make all the ghevar in this way using the same process.
When all the ghevar are done, pour sugar syrup on each of them and garnish it with almond and pistachio nuts. Ghevar can be served with rabdi too.
