Ghevar
Ghevar is a delicious dessert that originates from the Indian state of Rajasthan. Ghevar is made by deep frying a batter made of flour, ghee (clarified butter), and milk. The fried batter is then soaked in a sugar syrup, giving it a unique texture and sweetness. It is typically garnished with nuts, saffron strands, and a drizzle of rabri (sweet condensed milk). Ghevar is known for its intricate latticework.
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Ingredients
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee (clarified butter), melted
- 2 cups chilled water
- 1 pinch cardamom powder
- Ice cubes (for cooling the batter)
- Oil or ghee for deep frying
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- few saffron strands
- 1/2 teaspoon rose water (optional)
For the sugar syrup ( optional) :
- almonds pistachios, or any other nuts of your choice, chopped
- Rabri (sweet condensed milk)
Instructions
- In a large mixing bowl, combine the all-purpose flour, melted ghee, chilled water, and a pinch of cardamom powder. Mix well until you achieve a smooth batter. To maintain the batter’s temperature, add a few ice cubes to it and stir until they melt.
- Heat oil or ghee in a deep pan or kadai for frying. Make sure the oil is hot but not smoking.
- Take a Ghevar mold or a ladle with a perforated bottom. Dip it in the hot oil for a minute to heat it up.
- Carefully pour a ladleful of batter into the mold or perforated ladle, allowing it to slowly drip into the hot oil. Start from the center and move in a circular motion to create a round shape.
- Fry the Ghevar on low to medium heat until it turns golden and crispy. Keep the flame low to ensure the Ghevar cooks evenly.
- Remove the fried Ghevar from the oil and gently slide it onto a plate lined with paper towels to absorb excess oil. Let it cool.
- For the sugar syrup, heat sugar and water in a pan. Stir until the sugar dissolves. Add saffron strands and simmer until the syrup thickens slightly. You can also add a hint of rose water for added flavor.
- Soak the cooled Ghevar in the sugar syrup for a few minutes until it absorbs the sweetness. Make sure to remove any excess syrup.
- Garnish the Ghevar with chopped nuts and a drizzle of rabri if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 519kcal (26%)Carbohydrates: 98g (33%)Protein: 6g (12%)Fat: 12g (18%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mg (10%)Sodium: 3mgPotassium: 68mg (2%)Fiber: 2g (8%)Sugar: 50g (56%)Vitamin C: 0.01mgCalcium: 11mg (1%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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