Ghevar Recipe

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) ghee (clarified butter) 1/2 cup (120ml) ghee (clarified butter)
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Chopped nuts for garnish (almonds, pistachios, etc.) Chopped nuts for garnish (almonds, pistachios, etc.)
• Rabri (sweetened condensed milk) for drizzling (optional) Rabri (sweetened condensed milk) for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 15g (Saturated Fat: 9g)
• Carbohydrates: 38g (Sugars: 20g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, ghee, milk, and cardamom powder. Mix well to form a smooth batter.
2. 2.
   Heat ghee in a deep frying pan or kadai over medium heat.
3. 3.
   Pour a ladleful of the batter into the hot ghee, forming a disc shape. Make a few holes in the center of the disc to allow even frying.
4. 4.
   Fry the Ghevar on low heat until it turns golden brown and crispy. Remove from the ghee and drain excess oil.
5. 5.
   In a separate saucepan, prepare the sugar syrup by dissolving sugar in water over medium heat. Cook until the syrup reaches a one-string consistency.
6. 6.
   Dip the fried Ghevar into the sugar syrup for a few seconds, ensuring it is coated well. Remove and allow excess syrup to drip off.
7. 7.
   Place the soaked Ghevar on a wire rack to cool and let the syrup set.
8. 8.
   Garnish with saffron strands and chopped nuts. Drizzle with rabri, if desired.
9. 9.
   Serve the Ghevar at room temperature and enjoy the delightful flavors of this traditional Indian dessert.

Treat your ingredients with care...

• Ghee — Make sure to use good quality ghee for authentic flavor and texture.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the batter for enhanced color and aroma.
• Rabri — If you don't have rabri, you can substitute it with sweetened condensed milk or a dollop of thickened cream.

Tips & Tricks

• Ensure the ghee is hot enough before pouring the batter to achieve the desired texture.
• Make small holes in the center of the disc to prevent it from puffing up too much.
• Use a deep frying pan or kadai to fry the Ghevar to maintain its shape.
• Allow the Ghevar to cool completely before garnishing to prevent the toppings from melting.
• Serve Ghevar with a scoop of vanilla ice cream for a delightful twist.

Serving advice

Serve Ghevar as a dessert after a traditional Indian meal or as a sweet treat during festive occasions. It pairs well with a cup of hot masala chai.

Presentation advice

Place the Ghevar on a decorative plate and garnish it with saffron strands and a generous sprinkle of chopped nuts. Drizzle rabri over the Ghevar for an elegant touch.