✨ Authentic Ghevar Recipe | Step-by-Step Indian Sweet 😍🍃⭐️

👉 Ingredients:

• For Ghevar Batter: 4 large tablespoons of desi ghee (slightly solidified), 5-6 ice cubes or a large block of ice, 1 cup all-purpose flour (maida, sieved), 1/4 cup chilled milk (about 5-6 large tablespoons), 1 large tablespoon of gram flour (besan), approximately 3 cups of chilled water.
• For Sugar Syrup (Chaashni): 1.5 cups sugar, 1 cup water, a few strands of saffron, 2-4 crushed cardamom pods, 1 small teaspoon lemon juice.
• For Rabri: 2-3 tablespoons water (to prevent sticking), 1 liter full-fat milk, 1/2 cup milk powder (6-7 tablespoons), 1/4 cup sugar (4-5 large tablespoons).
• For Frying: Oil for frying (fill about halfway).
• For Garnish (Rabri Ghevar): Sliced almonds, pistachios, saffron strands, silver leaf (optional).
• For Garnish (Plain Ghevar): Dry fruits, silver leaf, saffron strands (optional).

👉 Method:

• Ghevar Batter Preparation:
• ✅ In a bowl, combine solidified desi ghee and ice cubes. Whisk until the ghee becomes creamy and butter-like, then remove the ice [02:15].
• ✅ Gradually add sieved all-purpose flour to the creamed ghee, mixing until crumbly [03:06].
• ✅ Slowly add chilled milk, mixing gently to avoid lumps [03:36]. ✅ Add gram flour and mix well [04:00].
• ✅ Gradually incorporate chilled water until the batter is very thin and free-flowing [04:12].
• ✅ Strain the batter through a sieve to remove lumps and achieve a smooth consistency [04:41].
• ✅ Refrigerate the batter for at least 30 minutes to ensure it is completely chilled before frying [05:15].
• Sugar Syrup (Chaashni) Preparation:
• ✅ In a pan, combine sugar and water. Heat on high flame until sugar dissolves [05:48]. ✅ Add saffron strands and crushed cardamom [05:54].
• ✅ Boil for about 5 minutes until the syrup becomes sticky (not a full one-string consistency) [06:09].
• ✅ Add lemon juice to prevent crystallization [06:46].
• ✅ Turn off the gas and cover the pan [07:01].
• Rabri Preparation:
• ✅ In a heavy-bottomed pan, add 2-3 tablespoons water, then 1 liter full-fat milk. Bring to a boil over medium-high heat [07:12].
• ✅ Reduce flame to low-medium and cook, stirring occasionally, until milk reduces to about half [07:36].
• ✅ In a separate bowl, mix 1/2 cup milk powder with 2-3 ladles of raw, slightly cooled milk until lump-free [07:31].
• ✅ Add 1/4 cup sugar to the reduced milk and stir until dissolved [08:04].
• ✅ Stir in the milk powder mixture. Continue cooking on low flame, stirring constantly, for 2-3 minutes until rabri thickens to a lacy consistency [08:18].
• ✅ Turn off the gas; rabri will thicken further as it cools [08:46].
• Frying the Ghevar:
• ✅ Place the chilled batter bowl over a larger bowl filled with ice cubes to keep it cold during frying [09:10].
• ✅ Heat oil in a deep pot on high flame until very hot [10:04].
• ✅ From a height, slowly pour small amounts of batter into the center of the hot oil. Wait for bubbles to subside before adding more [10:25].
• ✅ Continue adding batter in small increments to the center, using a stick or rolling pin to maintain a hole in the middle [11:27].
• ✅ Once golden brown from the bottom, gently press down with a fork or rolling pin to ensure the top also cooks and becomes crispy [11:42].
• ✅ Carefully remove the ghevar and place it on a wire rack to drain excess oil [12:05].
• Assembling the Ghevar:
•  Rabri Ghevar: Place a ghevar on a wire rack. Pour sugar syrup over it, allowing excess to drain [14:01]. Spread a generous amount of rabri evenly [14:14]. Garnish with sliced almonds, pistachios, saffron strands, and silver leaf (optional) [14:24].
•  Plain Ghevar: Place a ghevar on a wire rack. Pour sugar syrup over it [15:08]. Garnish with dry fruits, silver leaf, and saffron strands (optional) [15:16].

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