How To Make Ghevar | Diwali Special Recipe | The Bombay Chef - Varun Inamdar

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is less processed and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to adjust consistency without added calories.

In a deep bowl, take some melted ghee and cream it for 4 to 5 minutes until soft and creamy.

Add corn starch to the creamed ghee and mix well.

Gradually add refined flour in two to three batches, mixing well each time.

Add water as needed while mixing to form a homogeneous batter, scraping the sides to remove lumps.

Add baking soda and mix well to complete the batter.

In a separate pan, heat sugar and water to make sugar syrup, mixing until the sugar melts.

Add a tablespoon of milk to the syrup to remove impurities, skimming them off after bubbling for 30 to 40 seconds.

Cook the syrup until it reaches one-string consistency, testing it by lifting it between fingers.

Once ready, turn off the flame and splash in some rose water for flavor.

Melt ghee in a saucepan on moderate flame, then transfer to another burner to heat on low.

Use a vessel with a flat bottom and a cookie cutter or cake ring in the center, filling it halfway with ghee.

Increase the heat to high and let the ghee heat up completely before turning it to moderate heat.

Drop spoonfuls of batter into the center of the ring mold, adding more as the bubbles settle.

Once the ghevar gets a light brown tinge, splash in the bubbling ghee to form a honeycomb texture.

Carefully lift the ghevar and transfer it to the sugar syrup, soaking for exactly 30 seconds.

Place the soaked ghevar on a plate and repeat the process for the remaining batter.

Garnish the ghevar with chopped almonds and pistachios, and optionally with gold or silver leaf and rose petals.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens