- 2 cups All-purpose flour(Maida)
- 1/2 cup ghee/clarified butter
- 2 tablespoon lemon juice
- few ice cubes
- oil for frying
- 2-liter water
- 2 cups of sugar
- 1/2 cup water
- 1/4 cup pistachios and almonds, chopped
- Silver varak, optional
- 1 cup rabadi to serve
- 1 teaspoon cardamom powder
- Few saffron strands
- In a mixing bowl add ghee and ice cubes and start rubbing with fingers until the ghee is pale and light.
- Remove the ice cubes and add all-purpose flour ( Maida) and lemon juice. Start adding the water a little by little and mix to avoid lumps.
- Add all of the water and make a thin batter. Let the batter rest in the refrigerator for 15 to 20 minutes.
- Meanwhile, heat the oil for frying on low to medium heat in a wok.
- Make sugar syrup by boiling sugar and water for about 8-10 minutes. Add cardamom powder, saffron and keep it aside.
- Once the oil is hot enough start pouring the batter fille din a ladle from a little height. Make a hole in the center using a skewer or back of the spoon.
- Keep pouring the batter after every 15 seconds until you have enough and desired thickness of ghevar.
- When the sides of ghevar start releasing from the wok, take out the ghevar using a tong or chopstick.
- Likewise, make all the ghevars. Pour the sugar syrup on top of ghevars and sprinkle pistachios and decorate with silver varak.
- Serve topped with Rabdi and enjoy.
- You can store the ghevar for a week or so without adding the rabadi.
- Do not make a thick batter and always pour the batter from a height fo better results.
- Keep stirring the batter every time before taking it for pouring