First make the sugar syrup. To make the sugar syrup add sugar to a pan on medium heat. Now add water and mix till sugar dissolves.
After 4-5 minutes the syrup will develop a one string consistency which means that if you put a drop of the syrup between your thumb and index finger and move the fingers apart, you will notice the syrup forming one string/thread. Set aside while you make the ghevar.
Ghevar is the authentic Royal dessert of the Royal Soil
To a bowl add ghee. Now add 1 tablespoon of cold milk and 1 tablespoon of ice cold water to it. We are going to add the milk, flour and water in parts and not in one go.
Start beating it all together using your stand or hand mixer. Once it’s all nice and combined, add 1/4 cup of flour and mix to combine.
Add 1-2 tablespoons more of milk and water and combined. Add cardamom powder and mix.
Add 1/4 cup flour again and mix. Also add in saffron strands. Now add the remaining 1/2 cup flour
Keep adding water and milk little by little and mix till you get a completely smooth and pouring consistency batter. You may need to add more water to the batter than what is mentioned in the recipe if your batter isn’t pouring consistency. You may also add yellow food color if desired.
Now heat ghee/oil in a deep pan on high heat. I used a combination of oil and ghee.
Once the ghee is super hot, pour batter from a height of at least 6-7 inches. Pour batter little by little in a constant flow into center of the pan The batter will sizzle up and spread immediately.
Wait for a minute and then pour another ladle full from top in the center of the pan. Wait few seconds and then using a chopstick or any other elongated utensil, remove some batter from the center so what you get a hole in the center to lift the ghevar once it’s done.
Pour 2 more ladles of batter, repeating the same steps again. You may add more batter if you want a thicker ghevar. Once you are done with all the layers, take a stick and press ghevar slightly inside the oil so that the top gets evenly cooked.
Once it’s all nice and brow, very carefully insert the stick in the center of the ghevar and take it out of the pan.
Place on serving plate and drizzle evenly with warm sugar syrup. You may dip the ghevar in the sugar syrup too, either way is fine. Make sure sugar syrup is warm when you dip the ghevar in it.
Garnish ghevar with nuts, rabdi (thickened milk) and saffron sprigs, enjoy this delicious desserts with your family and friends.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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