Easy Ghevar Recipe | Diwali Special | घेवर बनाने का आसान तरीक़ा | Chef Sanjyot Keer

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with less saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: condensed milk

Almond milk reduces calories while maintaining a creamy texture.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Brown sugar can provide a richer flavor at a lower cost.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option at a lower price.

Melt 1/4 cup ghee in a pan and transfer it to a mixer grinder jar.

Add 2 ice cubes to the ghee in the mixer grinder.

Run the mixer grinder to mix the ghee and ice until the ghee solidifies.

Remove any excess water or ice pieces floating on the surface.

Add 1 cup refined flour in 3 batches, mixing for 30 seconds after each addition.

Add 1 tbsp gram flour and mix again until crumbly.

Gradually add 2.5 cups chilled water in 3-4 batches, mixing well.

Add 1 tsp lemon juice and run the mixer again until the batter is ready.

Transfer the batter into a squeezy bottle or piping bag and keep it chilled until frying.

Heat ghee or oil in a flat-bottomed vessel, ensuring it's hot.

Place a ring or mould in the hot ghee/oil, ensuring the surface is lower than the height of the mould.

Mix ice and water in a jug and place the batter bottle in it to keep it chilled while frying.

Drop the batter slowly into the mould, creating a lacy pattern as it splutters.

Repeat the process of dropping batter until a lacy layer forms, about 16-18 times.

Make a central hole in the layer with a rolling pin.

Let the ghevar fry until golden brown, then remove it gently from the oil.

Rest the ghevar on a wire rack to cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens