Time and servings
Time and servings
Ingredients
for batter
- ½ cup ghee / clarified butter
- 1 block ice
- 2 cup maida / plain flour / refined flour
- ½ cup milk, chilled
- 3 cup water, chilled
- 1 tsp lemon juice
for sugar syrup
- 1 cup sugar
- ¼ cup water
other ingredients
- oil / ghee for deep frying
- dry fruits, for garnishing
- ¼ tsp cardamom powder / elachi powder
- silver vrak for garnishing
Instructions
- firstly, take ½ cup ghee and rub with ice block.
- now add 2 cup maida and crumble well.
- further, add ½ cup chilled milk and give a rough mix.
- additionally, add 3 cup of chilled water, 1 tsp lemon juice and make a smooth flowing consistency
- pour the 2 tbsp of batter keeping a good distance from hot oil.
- the batter will splatter and later the froth subsides. repeat 10-15 times
- pull the ghevar out once cooked, and drain off the oil completely.
- pour the sugar syrup over ghevar, garnish with chopped nuts and sprinkle cardamom powder.
- finally, garnish the ghevar with silver vrak or rabri and ready to serve.
How to make ghewar recipe with step by step photo
1
firstly, in a large mixing bowl take ½ cup [ghee.
](/recipes/how-to-make-butter-recipe-ghee-recipe)
](/recipes/how-to-make-butter-recipe-ghee-recipe)2
also, take a large block of ice and start to rub.
4
keep rubbing for 5-6 minutes or till the ghee turns whitish.
5
now add 2 cup maida and crumble well.
6
do not knead the dough as we are going to make the batter.
7
further, add ½ cup chilled milk and give a rough mix.
8
additionally, add 1 cup of chilled water and make a thick batter.
9
add another cup of chilled water and start to whisk for 5 minutes.
10
furthermore, add 1 tsp lemon juice and another cup of chilled water.
11
continue to whisk till there are no lumps.
12
prepare a smooth flowing consistency ghevar batter. the batter is ready to make ghevar, keep chilled till you are ready to fry.
13
heat ¾ level of ghee or oil in a saucepan (dia – 18 cm, depth – 9 cm) or large kadai placing a ring in the centre.
14
make sure the oil is very hot, then pour the 2 tbsp of batter keeping a good distance from oil (approx 10 cm).
15
the batter will splatter and later the froth subsides.
16
pour another 2 tbsp of better in the centre in a thin stream keeping distance from oil.
17
repeat 10-15 times depending on the size of the saucepan.
18
make sure to leave a hole in the centre.
19
fry on medium flame till the ghevar turns golden brown.
20
scrape the sides with a knife and push ghevar into the oil.
21
continue to fry till the bubbles disappear completely.
22
pull the ghevar out gently, and drain off the oil completely. keep aside.
Sugar syrup preparation
1
now prepare the sugar syrup by taking 1 cup sugar and ¼ cup water.
2
dissolve the sugar completely and boil for 5 minutes.
3
continue to boil till 2 string consistency is attained.
4
pour the sugar syrup over ghevar or dip the ghevar in sugar syrup.
5
also, garnish with chopped nuts and sprinkle cardamom powder.
6
finally, garnish the ghevar with silver vrak or rabri and ready to serve.
Video
Notes
- firstly, keep the batter really chilled to get honeycomb texture.
- also, adjust the consistency of batter by adding ice cold water.
- additionally, whisk well without allowing ghee or milk from curdling.
- finally, ghevar can be stored for a month in an airtight container and dip in sugar syrup just before serving.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ghevar-recipe-crispy-porous-ghewar-home/