Ghevar Recipe || Festival Recipe | Malai Ghevar | Rajasthani Ghevar | Krishna's Cuisine #janmashtami

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a cost-effective alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar is often less expensive.

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

Take 60 g of ghee in a mixing bowl.

Add 3 ice cubes to the ghee.

Cream the ghee using your hands until it smoothens and turns white, about 5-6 minutes.

Add 150 g of all-purpose flour and 1 teaspoon of gram flour to the creamed ghee.

Add 1 tablespoon of lemon juice and half a cup of water, then combine and whip to make a thick batter.

Add the remaining chilled water to prepare a thin batter, using a total of 500 mL of chilled water.

If not using immediately, keep the batter in the refrigerator.

Heat ghee in a vessel for frying the ghevar.

Pour the batter from a height of about 1 foot into the hot ghee, starting from the center.

Make a hole in the center and pour more batter after 10 seconds, repeating this process for 8 to 10 times depending on the size of the mold.

Fry on low flame until the ghevar turns golden brown, gently pushing it while frying.

Once golden, carefully take it out and place it on a wire rack.

To prepare sugar syrup, take 1 cup of sugar and half a cup of water in a pan, mix, and let it dissolve on low flame for about 5 minutes.

Check the syrup by dropping some in water; if it settles, it's ready.

Add 0.5 teaspoon of cardamom powder and turn off the flame.

Pour sugar syrup over the fried ghevar on the wire rack.

Store the ghevar for 1 month in an airtight container without syrup, or for 2-3 days with syrup.

Garnish with chopped almonds, chopped pistachios, and dried rose petals.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens