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Ghevar Recipe

Delicious and rich ghevar which is a condensed milk sweet which is crisp, flaky and taste absolutely delicious.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 574kcal

Ingredients

  • ⅓ cup Ghee
  • 6 pieces Ice Cubes
  • ½ cup + ½ litre Ice Water
  • ½ Cup Curd
  • 1 cup All Purpose Flour
  • 1 tbsp Gram Flour
  • Ghee + Oil for frying

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

  1. The batter has to very smooth and liquidy. 
  2. Add ice cold water for making the batter. I usually add some ice cubes into the water to keep it cold.
  3. Keep the batter in fridge till needed. So the batter stays cold.
  4. Use small sauce pan or any small pan for making the ghevar. The size of the ghevar depends on the size of the pan.
  5. I use half ghee and half oil for frying the ghevar.
  6. The ghee and oil should be very hot when pouring the batter in.
  7. Never fill the pan above half with oil or ghee. Because once you pour the batter in the oil rises.
  8. Pour small amount of batter in each time.
  9. 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

Serving: 1servings | Calories: 574kcal | Carbohydrates: 102g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 7mg | Potassium: 69mg | Fiber: 2g | Sugar: 75g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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