Gather all ingredients before you start making it. Soak the whole pistachio and almonds in hot water to soften and peel off the skin if you do not have peeled Pistachio and Almond slivers. As I had deskinned or peeled Almond so I simply chopped it into thin slices but since I had whole pistachio so to get the green pistachios slivers I soaked the pistachios for an hour or so and peeled and sliced it.

Get ready to use pistachios and almond slivers or chop with skin whatever way you prefer. Soak the saffron in 1/4 cup water if you want to add to the batter.

Take ghee and ice cubes in a wide bowl and mix it with your hand, till you get a butter texture of the ghee.

Start adding the All purpose flour or maida little by little and mix it. When maida is about to finish and the mixture becomes dry kind add the water little by little and start making batter. Add saffron water first if adding it.

Then add the Besan and mix. After that add wheat flour and mix.

Now add chilled milk and lemon juice and mix well again.

Strain it through the Seive so that there is a smooth runny batter. Rinse the bowl too with about 1/2 cup water and strain and add to the batter. Cover and keep it in the fridge to chill for 2-3 hours, while you prepare the Rabdi and Chasni/Sugar Syrup.

Once chilled, heat ghee and oil in a deep metallic pan or flat bottomed iron kadai as per the desired size you want. Once heated, with the help of laddle add the batter little at time till you reach the desired thickness you prefer. Let the previous poured batter get fried then add the next. It may take 8-10 times. Try and keep a hole /gap at the centre. Once the Ghewar gets fried, it starts leaving the edges. Take it out once it reaches the golden brown color.

Keep it on a colander, for the excess ghee and oil to drain out. Then one by one pour the prepared sugar syrup on it as per the preferred sweetness you like. Put the prepared Rabdi too and garnish it with almond and pistachio slivers, rose petals, saffron strands and edible silver leave as per your preference and serve it.

SUGAR SYRUP PREPARATION: Take all the ingredients mentioned for sugar syrup in a saucepan and put on the flame. Stir and mix till the sugar is melted and the syrup reaches one string. If you want you can add a teaspoon of lemon/lime juice to avoid the sugar from crystallizing as it cools down. Keep it aside to drizzle on the Ghewar.

For the Malai/Creamy Rabdi: Boil the milk, once it starts boiling, add the torn bread pieces, stir and mix it till the bread dissolves in the milk, keep on stirring and cooking for about 10 minutes.

Then add the grated paneer to it and mix well and boil and cook further for another 10 minutes or so, stirring in between so that it doesn’t stick to the bottom. In between add the cardamom powder also.

Add in the sugar too, I added 3 tbsps, it very lightly sweetened, mix and cook further for another 10 minutes, till it reduces and thickens to the desired consistency of the Rabdi. Do not thicken it up too much because as it cools down it thickens up more. Remove and keep it aside to assemble on the Ghewar or you can use it for other recipes too like Rabdi Jalebi or Rabdi Gulab Jamun ! Make and enjoy !