Perfect Ghewar | कभी-कभी over confidence से सब खराब हो जाता है | 🙆🏻‍♀

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture with less saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a dairy-free option, while water is a cost-effective substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber, while maida is a cost-effective alternative.

Melt ghee and set it aside.

Sift all-purpose flour into a mixing bowl.

Add 3 tablespoons of melted ghee to the bowl.

Using ice cubes, whip the ghee by hand until it turns white, about 1-1.5 minutes.

Once the ghee is whipped, remove any remaining ice cubes and excess water.

Gradually add 1 cup of all-purpose flour and 1/4 cup of chilled milk in alternating small amounts, mixing to avoid lumps.

After using the milk, add a total of 1.5 cups of cold water in small increments, mixing continuously in one direction for about 3-4 minutes without over-mixing.

Strain the batter to remove any lumps and refrigerate it to keep it cold.

Prepare a pot or mold for frying the ghewar, ensuring it's small enough for the batter to rise properly.

Heat a sufficient amount of Imami Healthy and Tasty Ultra Light Soybean Oil until it's hot but not smoking.

Place ice cubes in a large bowl filled with water and keep the batter bowl on top to maintain its cold temperature.

Once the oil is hot, pour a small amount of batter from a height into the oil, allowing it to rise and form a lattice pattern.

Continue adding small amounts of batter, about 25-30 times, maintaining a medium flame to ensure the ghewar cooks evenly and does not stick to the bottom.

Once the ghewar releases from the sides of the mold, carefully remove it from the oil.

Repeat the process with the remaining batter, ensuring to keep the oil temperature consistent.

Prepare a sugar syrup by boiling 1 cup of sugar with 1/2 cup of water until it reaches a sticky consistency, but not a one-string consistency.

For rabri, reduce milk by adding 2 tablespoons of sugar and optionally mawa, and flavor with cardamom powder.

Assemble the ghewar by adding syrup according to taste and topping with chilled rabri and dry fruits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens