Ghevar Recipe
Behold the Ghevar, a radiant disc of pure delight, boasting origins entwined within the rich tapestry of India's culinary legacy. Beyond a simple recipe, this is an odyssey—a journey that transcends time and taste, inviting us to immerse ourselves in the very essence of the Ghevar.
Ingredients
For the batter:
- 113 grams 1/2 cup ghee or clarified butter
- 1 block ice
- 240 grams 2 cups all-purpose flour
- 120 milliliters 1/2 cup chilled milk
- 720 milliliters 3 cups chilled water
- 5 milliliters 1 teaspoon lemon juice
For the sugar syrup:
- 225 grams 1 cup sugar
- 60 milliliters 1/4 cup water
Other ingredients:
- Vegetable oil or ghee for deep frying
- Chopped nuts for garnishing (optional)
- 1.25 milliliters 1/4 teaspoon cardamom powder
- Silver leaf or rabri for garnishing (optional)
Instructions
- Rub the ghee with the ice block until it turns light and fluffy. You can use your fingers or a spatula.
- Add the flour to the ghee and mix well until it crumbles.
- Add the chilled milk and mix until a rough dough forms.
- Gradually add the chilled water and lemon juice, mixing until you have a smooth and flowing batter.
- Heat oil or ghee in a deep fryer or large pot over medium heat.
- Pour 2 tablespoons of batter at a time into the hot oil, holding the spoon about 8-10 centimeters above the oil. The batter will splatter at first, but don't worry.
- Continue pouring batter until the ghevar reaches your desired size and thickness. You should be able to repeat this step 10-15 times.
- Once the ghevar is cooked, carefully remove it from the oil and drain off any excess oil.
- Pour the sugar syrup over the ghevar while it's still hot.
- Garnish with chopped nuts and cardamom powder, if desired.
- You can also garnish with silver leaf or rabri before serving.
Notes
- For best results, sieve the flour before making the batter.
- Rubbing the ghee with ice is important to create air bubbles in the batter, which will help make the ghevar crispy and porous.
- Keep the batter chilled until you're ready to fry to ensure a crispy ghevar.
- If the batter is too thick, add a little more ice-cold water.
- Ghevar can be stored in an airtight container for up to a month. Just dip it in sugar syrup before serving.