During the month of Safar, it is impossible to go without ghevar, as this dish evokes a strong desire to try it. Traditionally, making ghevar is considered a complex and lengthy process that requires special molds and skills. However, there is no need to buy expensive and potentially counterfeit items in stores. A simple and clever way to quickly prepare perfect, crispy, and net mini rabdi-ghevar right in your frying pan for an appe is presented.
Mini Ghevar
First, you should prepare a thick cottage cheese mixture. In a heavy pot, bring milk to a boil and simmer over low heat until its volume is reduced by half. Then, add sugar and a little chopped nuts to create a thick cottage cheese mixture, which must then be cooled.
Next, prepare the syrup. In one frying pan, mix sugar and water and bring to a boil over medium heat. It is important that the syrup becomes sticky, like honey, and does not have a structure of one or two threads. After reaching the ideal consistency, add cardamom powder and saffron threads to the syrup, then turn off the heat.
For the batter, take cold butter and mix it with a piece of ice, beating until it reaches a creamy consistency similar to butter. Then, gradually add flour and cold milk. After this, add cold water to make a very thin batter, similar to yogurt. Finally, stir in lemon juice into the batter.
Heat the frying pan for an appe, lightly greasing each mold with a small amount of oil or vegetable oil. When the oil is well heated, place one tablespoon of batter in the center of each mold using a spoon. A light sizzling reaction and foam should rise when the batter is added.
After the foam subsides, add a little more oil on top. Cook over medium heat until the item turns golden-brown and crispy. Remove the mini ghevars from the pan and place them on a rack to drain excess fat.
Dip the finished mini ghevars into the prepared warm syrup for a few seconds, then remove them. Spread the cooled cottage cheese mixture on top and garnish with sliced almonds and pistachios before serving.
