Ghevar Sweet | How To Make Ghevar Without Mould

ghevar sweet, how to make traditional ghevar at home without mould, ghewar #indiandessert #rakhi

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Ghevar Sweet | How To Make Ghevar Without Mould | Ghewar

Ghevar is a popular Indian honeycomb or disk-shaped sweet which is crispy, melt-in-mouth, and highly addictive due to its unique flavor and texture. Ghevar is drizzled with sugar syrup, garnished with nuts of your choice, and even rabri.

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Snack

Cuisine: Delhi, jaipur, punjabi, rajasthan, uttar pradesh

Diet: Hindu

Servings: Ghevar

Calories: 1001kcal

Author: Kushi

Ingredients

For Ghevar Batter

½ cup Ghee or Brown butter
1 ½ cup Ice cold water , adjust as needed
½ cup Ice cold milk
1 cup All purpose flour or Maida
½ teaspoon Cardamom powder
Saffron or Kesar, few strands
¼ teaspoon Salt
Oil or Ghee, for frying

For topping

Pistachios , chopped
Silver vark

For sugar syrup or chashni

1 cup Sugar
½ cup Water
¼ teaspoon Cardamom powder
Saffron or Kesar, few strands
2 to 3 drops Lemon juice

Instructions

Making Of Sugar Syrup Or Chashni:

In a pan on medium heat, add sugar and water, and stir until sugar dissolves and comes to a rolling boil. Now, continue to cook the mixture till it develops one string consistency.
1 cup Sugar, ½ cup Water
To check one string consistency, take a drop of syrup on your index finger and then press with your thumb finger and move them apart. It should form a single thread or one string. Switch off the flame. Video on how to check the one-string consistency of sugar syrup.
Add lemon juice, cardamom powder, and saffron, and keep this aside.
Saffron, 2 to 3 drops Lemon juice, ¼ teaspoon Cardamom powder

Making Of Ghevar Batter

Note that we are adding water, ghee, and flour in parts.
In a bowl, add ghee, 1 tablespoon of milk & 1 tablespoon of water and mix until it is smooth and combined.
½ cup Ghee, 1 ½ cup Ice cold water, ½ cup Ice cold milk
To this, add ¼ cup of flour, 2 tablespoon each of water and milk, and mix until combined.
1 cup All purpose flour
Next, add another ¼ cup of flour, 2 tablespoon each of water and milk, cardamom powder, and saffron strands, and mix until combined.
½ teaspoon Cardamom powder, Saffron
Add remaining ½ cup flour and remaining milk and mix until combined.
Finally, add water in 2 to 3 tablespoon increments and keep mixing till you get smooth flowing batter. I needed a total of 1.5 cups of water. The amount of water needed may vary slightly. Check the video for consistency of the batter.
Finally, add a pinch of salt and mix. Your batter is ready
¼ teaspoon Salt

How To Fry Ghevar Without Mould (Mold)?

Heat oil (or ghee or a combination of both) in a deep pan with tall sides on medium flame.
Oil
Once the oil is hot, start frying on a medium-high flame, and pour a ladle full of batter from 6 inches height, little by little, at the center. It will sizzle/bubble and come up and then settle down.
At this point, pour another ladle full of batter at the center. Repeat this process a total of 6 to 8 times, depending on how thick or thin you want your ghevar to be. Every once in a while, use the long end of the ladle to make space at the center. Making space in the middle allows you to pour the batter easily the next time and also helps in removing the ghevar from the pan after frying. Check the Ghevar frying video.
Once the ghevar becomes golden brown, remove it from the pan carefully and transfer it to a wire rack to drain off excess oil/ghee. To help with easy cleaning, I have placed a plate below the wire rack so that any extra oil is collected on the plate.
Repeat the process to make more ghevars.

Arranging The Ghevar

If the sugar syrup has thickened upon cooling, just warm it a little.
Place a ghevar on the serving plate. Drizzle sugar syrup or coat like you do the jalebi. You can also add rabdi or rabri. Garnish with pistachios and edible silver vark.
Pistachios, Silver vark

Video

Notes

Please read the tips above given in the post before you start making ghevar.

I have not used any fancy equipment to make these ghevars - a simple whisk and a laddle will be sufficient.
It is best to use cold water and chilled milk to make the batter. These cold ingredients will help in making ghevars crispy upon frying.
Each time when the batter is poured, the oil will bubble up. Always wait for the bubbles to settle down before making the next pour. Thus having a tall frying pan is useful.
Traditionally ghevar is fried in ghee. I have used half ghee and half oil to fry ghevars.
The amount of water you use to make the batter depends on the brand and quality of flour used. But see that the batter is of flowing consistency, like neer dosa batter.
When frying, use medium-high to high flame.
How much batter you pour into the oil will depend on the size of your frying pan, Use my measurements only as a guide, and what the ghevar video.

Nutrition