Ghevar Recipe

Ghevar is a traditional Indian sweet made from a batter of all-purpose flour, ghee, water, and milk. This batter is poured in a thin stream into hot ghee to create a lace-like pattern and then deep-fried until golden brown. The fried Ghevar is soaked in a saffron-infused sugar syrup and garnished with silver varak and chopped nuts. With its crisp texture and rich flavor, Ghevar is a delightful treat often enjoyed during festivals.

Ghevar Recipe

Ingredients:

• 2 cups all-purpose flour (maida)
• 1 cup ghee (clarified butter), melted
• 1 cup cold water
• 1/2 cup milk
• 1/4 cup sugar
• A pinch of saffron strands
• 1/4 teaspoon cardamom powder
• Ghee or oil for deep frying
• Silver varak (optional) for garnish
• Chopped nuts (almonds, pistachios) for garnish

For Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• A few saffron strands
• 1/4 teaspoon cardamom powder

Instructions:

1. Prepare the Batter:

• In a large bowl, mix the melted ghee and cold water. Whisk until the mixture becomes creamy.
• Gradually add the flour, milk, and cardamom powder, mixing continuously to avoid lumps. The batter should be of pouring consistency, similar to pancake batter.

1. Heat the Ghee/Oil:

• In a deep, heavy-bottomed pan, heat ghee or oil for deep frying. The level of ghee should be about 2-3 inches deep.

1. Fry the Ghevar:

• Once the ghee is hot, take a small ladle of batter and pour it in the center of the hot ghee in a thin stream. The batter will spread out and create a net-like pattern.
• Pour more batter in the same way until you achieve the desired size and thickness. Fry until the edges are golden brown.
• Use a skewer or a long fork to make a hole in the center and carefully remove the Ghevar. Let it drain on a paper towel.

1. Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water. Heat until the sugar dissolves completely and the syrup reaches a one-string consistency.
• Add saffron strands and cardamom powder, then mix well.

1. Soak the Ghevar:

• Dip the fried Ghevar in the warm sugar syrup, ensuring it is well-coated.
• Remove and let the excess syrup drain off.

1. Garnish and Serve:

• Place the Ghevar on a serving plate.
• Garnish with silver varak (optional) and chopped nuts.
• Serve the Ghevar warm or at room temperature.

Enjoy your delicious homemade Ghevar!