Rajasthani Ghevar Recipe by Harsha Israni
Cooking Instructions 40 minutes 1 In a pan, combine sugar and water. Cook to make a one-string consistency syrup, then turn off the heat and mix in the cardamom powder and saffron. 2 In a bowl, add ghee and a few ice cubes. Beat with a beater or by hand for 5 to 7 minutes. You can also use a mixer jar to whip the ghee. 3 Gradually add the all-purpose flour to the whipped ghee, mixing well. Add cold milk, then add cold water as needed to make a thin, smooth batter. Pour the batter into an empty squeeze bottle (like a clean ketchup bottle). 4 Heat ghee or oil in a deep, wide pot. Pour the batter from a height in a thin stream into the hot ghee, making space in the center with a knife or similar tool. Keep the heat high. Only add more batter when the bubbles subside after each addition. 5 Continue pouring the batter in the center, making space each time. Repeat this process 12 to 15 times. The batter should remain cold; if it warms up, refrigerate it for a while before making more ghevar. 6 Gently press the ghevar down with a stick or skewer so it fries golden on both sides. Once fried, carefully lift it out with a stick and place on a wire rack to drain. Repeat with the remaining batter. 7 Pour warm sugar syrup over the ghevar. Garnish with chopped almonds, pistachios, dried rose petals, and edible silver leaf. 8 Your Rajasthani Ghevar is ready. 9 You can also garnish the ghevar with rabri before serving. 1 In a pan, combine sugar and water. Cook to make a one-string consistency syrup, then turn off the heat and mix in the cardamom powder and saffron. 1 In a pan, combine sugar and water. Cook to make a one-string consistency syrup, then turn off the heat and mix in the cardamom powder and saffron. 2 In a bowl, add ghee and a few ice cubes. Beat with a beater or by hand for 5 to 7 minutes. You can also use a mixer jar to whip the ghee. 2 In a bowl, add ghee and a few ice cubes. Beat with a beater or by hand for 5 to 7 minutes. You can also use a mixer jar to whip the ghee. 3 Gradually add the all-purpose flour to the whipped ghee, mixing well. Add cold milk, then add cold water as needed to make a thin, smooth batter. Pour the batter into an empty squeeze bottle (like a clean ketchup bottle). 3 Gradually add the all-purpose flour to the whipped ghee, mixing well. Add cold milk, then add cold water as needed to make a thin, smooth batter. Pour the batter into an empty squeeze bottle (like a clean ketchup bottle). 4 Heat ghee or oil in a deep, wide pot. Pour the batter from a height in a thin stream into the hot ghee, making space in the center with a knife or similar tool. Keep the heat high. Only add more batter when the bubbles subside after each addition. 4 Heat ghee or oil in a deep, wide pot. Pour the batter from a height in a thin stream into the hot ghee, making space in the center with a knife or similar tool. Keep the heat high. Only add more batter when the bubbles subside after each addition. 5 Continue pouring the batter in the center, making space each time. Repeat this process 12 to 15 times. The batter should remain cold; if it warms up, refrigerate it for a while before making more ghevar. 5 Continue pouring the batter in the center, making space each time. Repeat this process 12 to 15 times. The batter should remain cold; if it warms up, refrigerate it for a while before making more ghevar. 6 Gently press the ghevar down with a stick or skewer so it fries golden on both sides. Once fried, carefully lift it out with a stick and place on a wire rack to drain. Repeat with the remaining batter. 6 Gently press the ghevar down with a stick or skewer so it fries golden on both sides. Once fried, carefully lift it out with a stick and place on a wire rack to drain. Repeat with the remaining batter. 7 Pour warm sugar syrup over the ghevar. Garnish with chopped almonds, pistachios, dried rose petals, and edible silver leaf. 7 Pour warm sugar syrup over the ghevar. Garnish with chopped almonds, pistachios, dried rose petals, and edible silver leaf. 8 Your Rajasthani Ghevar is ready. 8 Your Rajasthani Ghevar is ready. 9 You can also garnish the ghevar with rabri before serving. 9 You can also garnish the ghevar with rabri before serving. 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