Ghevar
Ingredients:
1 cup all-purpose flour (maida)
1/4 cup ghee (clarified butter), melted.
1/2 cup milk
1/4 teaspoon cardamom powder
Ice cubes
1 cup sugar
1/2 cup water
A few saffron strands
1/4 teaspoon cardamom powder
Slivered almonds and pistachios
Edible silver foil (varak), optional
Instructions:
In a microwave-safe bowl, mix the all-purpose flour, melted ghee, milk, and cardamom powder to form a smooth batter. The batter should be of pouring consistency, like a pancake batter.
Place the ice cubes in a larger microwave-safe bowl and put the batter bowl on top.
Microwave the batter on low power for 2 minutes. Check the consistency; it should be thicker but still pourable. If needed, microwave for another 1-2 minutes while checking at intervals.
Carefully remove the ice bowl and place it aside. Now, take a round microwave-safe dish and grease it with a little ghee.
Pour a ladleful of the batter into the center of the dish, allowing it to spread on its own. You can create multiple layers by repeating this process, ensuring the batter spreads evenly each time. The large turntable ensures you have enough for all your family members!
Microwave the batter-covered dish on medium power for 4-5 minutes, until the edges turn golden brown, and the top becomes porous and crispy.
The center might remain a bit softer, which is fine as it will firm up upon cooling.
Allow the Ghevar to cool slightly before carefully removing it from the dish. Place it on a wire rack to cool completely.
While the Ghevar is cooling, prepare the sugar syrup. In a microwave-safe bowl, mix sugar, water, saffron strands, and cardamom powder.
Microwave the mixture on high power for 5-6 minutes or until it forms a slightly sticky syrup. Stir halfway through.
Once the Ghevar has cooled completely, place it on a plate. Gently pour the sugar syrup over it, allowing it to soak in.
Garnish the Ghevar with slivered almonds, pistachios, and edible silver foil, if using.
Let the Ghevar sit for a couple of hours so that the syrup gets absorbed and the flavors meld together.
Slice and serve the Ghevar. (IANS)
