Master The Art Of Making Ghewar At Home With This Easy Recipe

Mix flour, ghee, milk, and water to form a thin batter. Fry the batter in hot oil by pouring it in thin streams until golden brown, then soak the fried ghewar in warm sugar syrup. Garnish with silver vark and chopped nuts before serving.

Whisk ghee and flour, then mix with milk and water to form a thin batter. Fry batter in hot oil by pouring in layers to create a golden, crispy Ghewar. Prepare a one-thread consistency sugar syrup, then dip the hot Ghewar in it. Garnish with silver vark and chopped nuts before serving.

Ingredients:

 For the Ghewar :

• 1 cup all-purpose flour (maida)
•  1/4 cup ghee (clarified butter)
•  1 cup milk 1 cup water
• 1/4 teaspoon cardamom powder
•  A pinch of saffron strands (optional)
•  Oil or ghee for frying

 For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
•  1/4 teaspoon cardamom powder
•  A few saffron strands (optional)
•  1 teaspoon lemon juice

 For Garnish:

•  Silver vark (edible silver foil) (optional
• Chopped nuts (like almonds and pistachios)

 Instructions:

 1. Prepare the Batter:

• In a mixing bowl, whisk together the ghee and a few ice cubes until the ghee becomes creamy and white.
• Remove any unmelted ice  cubes.
• Gradually add the all-purpose flour to the whipped ghee, mixing continuously.
• Slowly pour in the milk and then the water, stirring constantly to form a smooth, lump-free batter.
• The consistency should be thin, like    a pancake batter.
•  Add the cardamom powder and saffron strands (if using) to the batter and mix well.

2. Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water. Heat the mixture over medium heat, stirring until the sugar dissolves.
•  Add the cardamom powder and saffron strands (if using).
•  Bring the syrup to a boil and then reduce the heat to simmer until it reaches a one-thread consistency.
• To check this, take a drop of syrup between your thumb and forefinger; it should form a single thread when pulled apart.
• Add lemon juice to the syrup to prevent crystallization, then remove it from the heat and set it aside.

3. Fry the Ghewar:

• Heat oil or ghee in a deep frying pan or kadhai over medium-high heat.
• Once the oil is hot, pour a ladleful of batter into the center of the pan in a thin stream. The batter will spread and bubble vigorously.
•  As the bubbles subside, pour another ladleful of batter in a thin stream.
• Repeat this process 3-4 times, depending on the size of your pan and the thickness you desire for your ghewar.
• Fry until the ghewar is golden brown and crisp. Remove it carefully with a slotted spoon and drain the excess oil on paper towels.

 4. Soak the Ghewar in Syrup:

•  Dip the hot ghewar into the warm sugar syrup, ensuring it is well-coated. Let it soak for a minute.
• Remove the ghewar from the syrup and place it on a plate or wire rack to drain any excess syrup.

 5. Garnish and Serve:

•  Once the ghewar has cooled slightly, you can garnish it with silver vark and chopped nuts.
• Serve the ghewar warm or at room temperature.

Tips:

Consistency of Batter:

Ensure the batter is smooth and free of lumps for a perfect texture.

Temperature of Oil:

• Maintain a consistent medium-high temperature for even frying.

Sugar Syrup:

• Make sure the syrup is warm, not hot, when dipping the ghewar to prevent it from becoming too soggy.