Ghevar -A disc-shaped sweet dish with ghee

Step 1

In a mixer jar, add half a cup of clarified butter. To this add 4-5 cubes of ice. Blend it for a minute until the clarified butter becomes stiff and creamy.

Step 2

Remove any extra ice cubes and add ½ cup of chilled water to the mixer jar. Blend it till it forms a nice creamy and frothy mixture.

Step 3

Measure out 2 cups of refined flour. In small amounts, add refined flour to the creamy mixture in the jar. Blend in 1/4 cup of chilled water.

Step 4

Repeat with the rest of the refined flour. Make sure to add refined flour in batches instead of all at once. This will ensure that there are no lumps in the resulting batter.

Step 5

Add 1 tablespoon of gram flour to the last batch of refined flour and blend. A litre of chilled water will be used to make this batter.

Step 6

Keep blending this mixture for 7-8 minutes, pausing at regular intervals in between. The batter is now ready. It must be of pouring consistency.

Step 7

Collect the batter into a bowl. Add 1 tablespoon lemon juice to this batter. This is for giving it a nice texture while cooking. Refrigerate the batter for 15 -20 minutes.

Step 8

Take a large vessel and fill 3/4th of the vessel with Clarified butter (Ghee) or oil. Heat the Clarified butter or oil nicely.

Step 9

Take a bottle with a nozzle. You can take the batter out of the refrigerator and fill this bottle. If you do not have a bottle with a nozzle as shown in the video, you can use the ladle to pour the batter into the oil.

Step 10

Carefully pour the batter into the hot oil from a height. Be careful as the oil is extremely hot. Pour in the batter a little at a time.

Step 11

After pouring some batter, take a wooden ladle and spread the contents to the sides, creating a hole in the centre. Once the bubbles in the oil have settled, add more batter and move it to the sides

Step 12

Keep repeating this process as shown in the video till a large circle-shaped ghevar is formed.

Step 13

Let the contents cook till it is nice brown in colour. Gently press using a spoon so that the top side also gets cooked.

Step 14

Remove it and place it such that the excess oil or ghee drains out. Ghevar is ready.

Step 15

To make sugar syrup, 1 cup sugar, and 1/2 cup water in a saucepan 1 teaspoon cardamom powder and 1 teaspoon saffron water.

Step 16

Cook the sugar on medium heat until it forms a liquid syrup with a string consistency. Take a small amount of syrup between your fingers to see if it has reached the one-string consistency. When you spread your fingers apart, a string-like formation appears between them.

Step 17

Cool the sugar syrup and gently add this syrup on top of the ghevar, covering it nicely.

Step 18

You can also add rabri (thick condensed flavoured milk) before adding the nuts and then top it with slivered nuts. The mouth-watering homemade ghevar recipe is ready.

½ Cup Clarified Butter (Ghee)
4-5 Ice cubes
1-litre Chilled water
2 Cups Refined flour
1 Tbsp Lemon juice
1 Cup Sugar
7-8 Saffron strands
1 Tsp Cardamon powder
1/4 Cup Dried fruits – mixed thinly sliced
Ready-Made Rabdi
1/2 Cup gram Flour
Oil

Indian CUISINE

Ghevar

Total Time

Cuisine

Ingredients

Calories