Ghevar

Ghevar is a traditional Indian sweet which is mostly popular in state of Rajasthan and also in northern India. Earlier these used to be available only during the month of August to celebrate festivals like Rakhi and Teej. These crispy deep fried discs are soaked in sugar syrup and garnished with rabdi or malai and nuts.

Tips and tricks to make perfect ghevars-

• Use a deep pan to make ghevar as the batter comes up sizzling as you pour it from a height.
• Pan should be more than half filled with oil /ghee .
• Always use cold water to make batter to get crisp ghevar.
• Batter should be of pouring consistency.
• Oil needs to be hot to get web like structure. Drop the batter from a height  and pour in the center of pan.
• Drop a spoonful batter , wait  until bubbles settle down a bit  and then pour next spoon .
• The sugar syrup should not be too thick or too thin.

Ingredients

Desi ghee                   1/2 cup

Ice cubes                    6-7

All purpose flour      2 & 1/4 cup

Besan                          1 tbsp

Water                          4 - 4 &1/2 cups

Lemon juice               2 tbsp

Oil/ghee                    for frying

For sugar syrup

Sugar                               1 cup

Water                               1/2 cup

Kesar                                few strands

Rabdi/ malai                  2 cups

Pistachios                       for garnishing

Method 

• Add ghee to a large bowl and add ice cubes to it.
• Cream the ghee using a whisk or hands.
• Once the ghee starts getting light in color and smooth , remove the ice cubes and  add all purpose flour and besan.
• Add water to make thick and lump free batter.
• Whip the mixture well for about 2 minutes.
• Add lemon juice and remaining water to the batter.
• Batter should be thin and of pouring consistency.
• Keep the batter in refrigerator  until the ghee /oil is hot enough to pour the batter.
• Keep the bowl in a ice bath while pouring the batter to maintain the temperature.
• Once the oil is hot enough, pour a spoonful of batter in center. Pour the batter after every 15-20 seconds and make space in center with a skewer.
• Once the ghewar gets the desired height , add hot oil on top with a spoon .
• As the sides start to release , take out the ghevar carefully and drain off the oil completely.

• Prepare the sugar syrup by cooking sugar , water and saffron together . Let it boil for 5-6 minutes until  it's sticky to touch.
• Allow it to cool.
• Pour the syrup over ghevar and repeat after 10 minutes.
• Garnish with rabdi and nuts.