Ghevar || how to make crispy & porous ghewar with honeycomb at home

ghevar recipe | how to make crispy & porous ghewar with honeycomb at home with detailed and video recipe.
Ghevar/घेवर is a popular sweet in Haryana, Delhi, Gujarat,Rajasthan, western Uttar Pradesh, Madhya Pradesh etc.
Basically, It is disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup with porous texture. and served with Rabdi . There are many varieties of Ghevar, including plain, mawa and malai ghevar. It is generally prepared in July–August for the Teej or Rakshabandhan festival.

It is easy to make with some tips and tricks, which i am going to share here that may be you don't know before .
try this recipe and share with your friends and family.

For 2 ghevar
Ingredients
1 cup Maida
1 tbsp besan /Corn starch
1/4 cup ghee
4-5 ice cubes
1 tsp lemon juice
1/2 liter chilled water
For Sugar Syrup
1 cup sugar
1/2 cup water
1/8 tsp cardamom powder
3-4 saffron leaves

2 cup or as needed Rabdi
Some chopped pistachios
Some chopped almonds
some saffron leaves

Method

In a big plate, take 1/4 cup ghee and 4-5 ice cubes.
Mix and start rubbing the ghee in a circular motion until till the ghee thickens and turn creamy.

keep rubbing for 8 minutes or until it coming smooth and you can make solid ball of ghee.

Then add 1 cup of maida and 1 tbsp besan
(you can use also cornstarch instead of besan )
mix and crumble well.
Add water gradually  and make pouring batter
(we need 1/2 liter water )
now seive the mixture in the seiver and make lump free pouring batter.
Add 1 tsp lemon juice and mix well,.
prepare a smooth flowing consistency ghevar batter. the batter is ready to make ghevar, keep chilled till you are ready to fry.
Batter is ready now.

Now pour the batter into bottles.

heat ¾ level of ghee or oil in a saucepan

make sure the oil is very hot, then pour the 2 tbsp of batter keeping a good distance from oil (approx 10 cm).

the batter will splatter and later the froth subsides.

Drop the batter from the bottle in the center in a thin stream keeping distance from oil.



repeat 10-15 times depending on the size of the saucepan.

make sure to leave a hole in the center with teh help of spoon or fork.


fry on medium flame till the ghevar turns golden brown.

scrape the sides with a knife and push ghevar into the oil.
continue to fry till the bubbles disappear completely.
pull the ghevar out gently, and drain off the oil completely. keep aside.

sugar syrup preparation:

now prepare the sugar syrup by taking 1 cup sugar and 1/2 cup water.

dissolve the sugar completely and boil for 5 minutes.

continue to boil till 1 string consistency is attained.

Add 5-6 saffron leaves and  1/4 tsp cardamom powder.

pour the 4-5 tbsp sugar syrup over ghevar

also, garnish with chopped nuts and some saffron leaves.

finally, garnish the ghevar with  rabri and  garnsih with some chopped nuts 

ready to serve.

 

Here some important notes.

1) firstly, keep the batter really chilled to get honeycomb texture.

2) also, adjust the consistency of batter by adding ice cold water.

3) ghevar can be stored for a month in an airtight container and dip in sugar syrup and serve with rabdi  

4) Rub ghee with ice cubes well .