Ghevar Recipe
Delicious and rich ghevar which is a condensed milk sweet which is crisp, flaky and taste absolutely delicious.
Ingredients
FOR SUGAR SYRUP
- 1 ½ cup Sugar
- ¾ cup Water
- 3 pods Cardamom pods
- 1 tsp Lemon Juice
Instructions
- Take curd, ghee, ½ cup water and ice cubes in a blender and blend till creamy.
- Now add in the flour, and ½ of the water and blend again.
- Add in gram flour and remaining water and blend till creamy.
- The batter has to be very smooth and liquidy.
- Place the batter in fridge till needed.
- Now make the syrup. Take sugar, water, cardamom and lemon juice in a sauce pan and bring it to a boil. Simmer this till needed.
- Now take a small sauce pan or small pressure cooker. Add in ghee and oil for frying.
- Don't fill it too much. Just fill the oil less than half way of the pan. Heat the oil.
- Now take the batter. Take a small ladleful of batter and pour it from a height. The ghee till foam up and the batter till move to the side of the pan.
- Let it cook for a bit. Then pour one more ladleful of batter. Once it is cooked, add one more ladleful of batter.
- Once the batter from the sides of the pan gets golden, stop adding more batter.
- Now reduce the flame and cook till crispy and golden.
- Drain the ghevar from the ghee, add to syrup.
- Soak for 1 min on each side.
- Remove to a plate.
- Garnish with nuts, edible silver paper and rabri.
Video
Notes
- The batter has to very smooth and liquidy.
- Add ice cold water for making the batter. I usually add some ice cubes into the water to keep it cold.
- Keep the batter in fridge till needed. So the batter stays cold.
- Use small sauce pan or any small pan for making the ghevar. The size of the ghevar depends on the size of the pan.
- I use half ghee and half oil for frying the ghevar.
- The ghee and oil should be very hot when pouring the batter in.
- Never fill the pan above half with oil or ghee. Because once you pour the batter in the oil rises.
- Pour small amount of batter in each time.
- Cook the ghevar on low to medium heat so it gets crispy and golden.
SERVING SUGGESTIONS:
Serve the ghevar with rabri, chopped nuts and edible silver paper.STORAGE SUGGESTIONS Ghevar are best served hot or warm on the same day. Store in a air tight container and enjoy with in 2 days.
Nutrition
Nutrition Facts
Ghevar Recipe
Serving Size
1 servings
Amount per Serving
Calories
574
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
38
mg
13
%
Sodium
7
mg
0
%
Potassium
69
mg
2
%
Carbohydrates
102
g
34
%
Fiber
2
g
8
%
Sugar
75
g
83
%
Protein
7
g
14
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.