Ingredients
Equipment
Method
- Prepare batter: Sieve together all-purpose flour, corn flour, and rice flour. Add cardamom powder.
- Add melted ghee to flour mixture and rub with fingers until mixture resembles breadcrumbs.
- Gradually add ice water while whisking to form a smooth, thin batter (similar to dosa batter). Rest for 1 hour.
- Prepare sugar syrup: Boil sugar and water until one-string consistency. Add lemon juice and cardamom powder. Keep warm.
- Heat ghee in deep kadai. Place ghevar mould or inverted cake tin in center (or use tall glass in center of kadai).
- Pour ladleful of batter from height (about 1 foot) into center of mould. Let bubbles form around edges.
- Continue pouring batter in center until ghevar reaches desired thickness (5-7 layers). Fry on medium heat until golden.
- Carefully remove ghevar using slotted spoon. Drain excess ghee on paper towels.
- While hot, dip ghevar in warm sugar syrup for 30 seconds. Remove and let excess syrup drip off.
- Place on serving plate, top with rabri, sprinkle saffron milk, garnish with nuts and silver leaf.
- Serve immediately or within 2-3 hours for best texture. Can be stored as directed in notes.
Notes
Storage:
• Ghevar without toppings can be stored in airtight container at room temperature for 2-3 days.
• With rabri topping, consume within 24 hours and refrigerate.
• To revive crispiness, warm in oven at low temperature for 5 minutes before serving.
• Do not freeze ghevar as it loses its porous texture. Substitutions:
• Rabri can be replaced with sweetened condensed milk mixed with malai (cream).
• Corn flour can be substituted with arrowroot powder or additional rice flour.
• For vegan version, use oil instead of ghee and coconut milk rabri.
• If ghevar mould is unavailable, use inverted stainless steel bowl or tall glass in center of kadai.
• Saffron can be replaced with 1/4 tsp saffron food color (though flavor will differ). Pro Tips:
• Batter temperature is crucial - use ice water and keep batter cold for perfect honeycomb texture.
• Pour batter from height to create the characteristic porous structure.
• Maintain medium oil temperature - too hot will burn, too cool will make ghevar oily.
• Use homemade rabri for best flavor - simmer full-fat milk until reduced by half.
• For perfect sugar syrup consistency, test between thumb and forefinger - it should form one string.
• Pour batter continuously without breaks to create even layers.
• For Malai Ghevar, add 1/4 cup milk powder to the batter.
• Practice with small batches first - this recipe requires technique that improves with experience.
• Ghevar without toppings can be stored in airtight container at room temperature for 2-3 days.
• With rabri topping, consume within 24 hours and refrigerate.
• To revive crispiness, warm in oven at low temperature for 5 minutes before serving.
• Do not freeze ghevar as it loses its porous texture. Substitutions:
• Rabri can be replaced with sweetened condensed milk mixed with malai (cream).
• Corn flour can be substituted with arrowroot powder or additional rice flour.
• For vegan version, use oil instead of ghee and coconut milk rabri.
• If ghevar mould is unavailable, use inverted stainless steel bowl or tall glass in center of kadai.
• Saffron can be replaced with 1/4 tsp saffron food color (though flavor will differ). Pro Tips:
• Batter temperature is crucial - use ice water and keep batter cold for perfect honeycomb texture.
• Pour batter from height to create the characteristic porous structure.
• Maintain medium oil temperature - too hot will burn, too cool will make ghevar oily.
• Use homemade rabri for best flavor - simmer full-fat milk until reduced by half.
• For perfect sugar syrup consistency, test between thumb and forefinger - it should form one string.
• Pour batter continuously without breaks to create even layers.
• For Malai Ghevar, add 1/4 cup milk powder to the batter.
• Practice with small batches first - this recipe requires technique that improves with experience.