Ghevar is a traditional Indian dessert that is often enjoyed during festivals and special occasions. This recipe is shared by Tripti Home Kitchen, and you can find the detailed video on her YouTube channel. The process involves making a delicate batter, frying it to perfection, and topping it with delicious rabdi and sugar syrup. It's a sweet treat that requires patience and precision, but the end result is absolutely worth it!
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a pan, add 3 tablespoons of ghee and mix well with 4 ice cubes. Once the ghee solidifies, remove the ice cubes and whip it well until creamy.
Gradually add 1 cup of flour while adding a little cold water and whip it well until all lumps are removed.
Add 1 cup of curd and a little more water to make a thin batter. Sieve the batter and keep it in the fridge.
In a pan, add sugar and water. Once the sugar dissolves, add lemon juice and cook until it reaches a one-string consistency.
Turn off the gas and keep the syrup in ice water to cool down.
Heat oil well and add the batter a little at a time. After adding one spoonful of batter, let the oil settle down before adding more batter.
Make holes in between using a rolling pin and continue adding batter in batches, using four to five spoonfuls in total.
Lower the gas flame and fry the Ghevar until it turns golden brown.
Ensure the batter is thin and lump-free for the perfect texture.
Cool the sugar syrup in ice water to maintain its consistency.
Make sure the oil is hot enough before adding the batter to achieve a crispy texture.
Can I use butter instead of ghee?
Ghee is traditionally used for Ghevar as it gives a distinct flavor and texture. Butter may alter the taste and consistency.
How do I know the sugar syrup has reached one-string consistency?
Take a drop of syrup between your fingers and stretch it; if it forms a single thread, it has reached the desired consistency.
Can I store Ghevar?
Yes, you can store Ghevar in an airtight container for up to 3-4 days. Ensure it is completely cooled before storing.
What can I use as a substitute for milk powder?
You can use condensed milk as a substitute, but it may alter the sweetness and consistency of the rabdi.
Can I make Ghevar without frying?
Frying is essential for the traditional texture and taste of Ghevar. Baking or steaming will not yield the same results.
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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