Ghevar
Ingredients
Batter
ghee (solid)
3 tbsp
ice cubes (frozen)
2 piece
maida (dry)
70 g
besan (dry)
1 tbsp
whole wheat flour (dry)
1 tbsp
chilled milk (liquid, cold)
225 ml
Frying
oil or ghee for frying (liquid)
500 ml
Sugar Syrup
sugar (granulated)
100 g
water (liquid)
100 ml
lime juice (liquid)
0.5 tsp
saffron (dry)
1 pinch
cardamom (whole)
2 piece
Topping
mixed nuts (chopped)
30 g
rabri (liquid, thick)
100 ml
Instructions
Prepare the batter
Melt ghee and crush ice cubes into it. Add flours and mix to a smooth batter with chilled milk.
Rest the batter
Allow batter to rest for 15 minutes so flavours develop.
Prepare sugar syrup
Boil sugar and water to one-string consistency. Add saffron, cardamom and lime juice.
Heat oil
Heat oil or ghee in a wide pan for deep frying.
Fry Ghevar
Pour batter from height into hot oil in a circular motion to create the characteristic lacy pattern. Fry until golden.
Soak in syrup
Dip hot Ghevar in warm sugar syrup for a few seconds, then drain.
Serve
Top with nuts and rabri. Serve warm.
Original recipe
Storage
Store in an airtight container. Reheat briefly before serving to restore crispness.
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