Perfect Ghevar Recipe – Crisp, Honeycombed, and Festive

Ingredients

Servings: 6–8 ghevars (medium size)

Step 1: Prepare the Batter

1. In a deep mixing bowl, take ½ cup ghee and rub it with an ice block until it turns creamy and pale. (Tip: This step incorporates air into the ghee and keeps batter light.)
2. Add 2 cups maida and rub gently with fingertips until crumbly.
3. Pour in ½ cup chilled milk and give a rough mix.
4. Gradually add 3 cups chilled water along with 1 tsp lemon juice. Whisk to make a thin, flowing batter—slightly thinner than buttermilk. (Tip: Batter must stay cold—keep it over a bowl of ice while working.)

Step 2: Make Sugar Syrup

In a saucepan, combine sugar and water.

Boil until you get a 1-string consistency.

Stir in cardamom powder and keep warm.

Step 3: Fry the Ghevar

Heat ghee (or ghee + refined oil mix) in a deep kadhai over medium-high heat. (Tip: Ghee should be hot enough that batter rises immediately but not so hot that it browns too quickly.)

Pour 2 tbsp batter in a thin stream from 6–8 inches above into the centre of the hot ghee. It will splatter and form holes.

Wait for froth to settle before adding the next 2 tbsp batter. Repeat pouring in the centre 10–15 times to build height and layers.

Once edges turn golden, gently loosen and lift the ghevar with a skewer or spatula. Drain excess ghee completely.

Step 4: Soak & Garnish

Place warm ghevar on a plate and pour sugar syrup over it evenly.

Garnish with chopped nuts, sprinkle cardamom powder, and decorate with rabri & silver vark .