Ghevar

Ingredients

• Raisin Jam
• ½ cup Pro V Afghan Whole Natural Black Raisins
• 2-3 tablespoons sugar
• Ghevar
• ¼ cup ghee + for deep frying
• 3 ice cubes
• 1¼ cups refined flour (maida)
• ½ tablespoon gram flour (besan)
• 1 tablespoon lemon juice
• Ready-made sugar syrup as required
• Pro V Select almonds, slivered to sprinkle
• Blanched and slivered pistachios to sprinkle
• Dried rose petals to sprinkle
• Silver varq for garnish

Method

1. Take Pro V Afghan Whole Natural Black Raisins in a bowl, add sufficient water and soak for 3-4 hours.
2. Drain and transfer the raisins into a grinder jar and grind to fine paste.
3. To make the jam, heat a non-stick pan, add the ground paste and stir well. Add sugar, mix and cook on medium heat till the mixture is thick. Take the pan off the heat and set aside to cool.
4. Take ghee in a large bowl, add ice cubes and mix with your palms till the ice melts and the mixture turns white. Add refined flour and gram flour and mix with your hand. Add 1¼ cups water, little by little, mixing after every addition till a smooth and thin batter is formed. Add lemon juice and mix well. Add 1 cup water and mix well to make a smooth and thin batter. Transfer into a squeezy bottle.
5. Heat sufficient ghee in a small pan, place 4 small square moulds in the centre, drop batter in a thin stream in the centre of each square and fry for a few seconds. Start dropping the batter again and again in the same way. Unmould and deep fry till crisp. This is ghevar. Use up all the batter in the same way.
6. Drain the ghevars and place them on wire rack. Drizzle some sugar syrup on top. Set aside for 5 minutes. Transfer them on a serving plate.
7. Fill the prepared jam in a piping bag and pipe rosettes on the ghevars. Sprinkle Pro V Select Almonds, pistachios and dried rose petals on top. Garnish with sliver varq and serve.