Ghewar

Name: Ghewar
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp desi ghee; 2 cubes ice; 4 tbsp flour; 2-3 tbsp cold water; 1/2 tsp lemon juice; as required Desi Ghee: for deep frying; as required Sugar syrup {2:1 sugar:water}; as required Dried fruits

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

Deep-fried in desi ghee till golden and crisp, ghewar has a beautiful honeycomb-like texture that gets formed when the moisture from the batter evaporates immediately upon getting added to hot ghee or oil 😍

This Rajasthani mithai looks complicated to make, but that isn't the case. You only need a handful of ingredients and around 40 mins to have it ready 🤩

Try it out, and if you do, then don't forget to share your Cooksnap 📸

This Rajasthani mithai looks complicated to make, but that isn't the case. You only need a handful of ingredients and around 40 mins to have it ready 🤩

Try it out, and if you do, then don't forget to share your Cooksnap 📸

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

This Rajasthani mithai looks complicated to make, but that isn't the case. You only need a handful of ingredients and around 40 mins to have it ready 🤩

Try it out, and if you do, then don't forget to share your Cooksnap 📸

This Rajasthani mithai looks complicated to make, but that isn't the case. You only need a handful of ingredients and around 40 mins to have it ready 🤩

Try it out, and if you do, then don't forget to share your Cooksnap 📸

Saved

Ingredients

40 mins

2 servings

1 tbspdesi ghee
2 cubesice
4 tbspflour
2-3 tbspcold water
1/2 tsplemon juice
as required Desi Ghee: for deep frying
as required Sugar syrup {2:1 sugar:water}
as required Dried fruits

Saved

Steps

40 mins

1

Blend ice and ghee together in a blender to create a creamy paste.
2

Add maida and blend. A thick batter will be ready. Add little cold water and blend again to get a flowy consistency of the batter.
3

Add lemon juice, water and blend again.
4

Your batter is ready. Keep it over cold water to keep the temperature low.
5

Heat desi ghee in a pan and put a ring mold. If you don't have a mold then take any medium-sized saucepan and heat ghee in it.
6

Keep the flame on high and drop the batter, one tablespoon at a time, in the center. It will sizzle and spread. Once the sizzling stops, again add another tablespoon of the batter in the center. Repeat the process and let the ghewar cook till it turns golden brown.
7

Take it out of the hot oil, let it sit on a wire mesh to drain out the excess oil. Let it cool.
8

Pour sugar syrup using a spoon or dip it completely in sugar syrup. I prefer to pour with a spoon as I do not like it very sweet.
9

Garnish with nuts and serve with rabri or by itself.