Ghewar ki recipe hui fail❌

Ingredients

• 200 g Ghee (clarified butter, melted)
• 100 g All-Purpose Flour (sifted)
• 50 g Gram Flour (Besan) (sifted)
• 150 ml Water (lukewarm, added gradually)
• 250 g Granulated Sugar (for syrup)
• 150 ml Water (for syrup) (for sugar syrup)
• 250 ml Milk (full‑fat, for rabri)
• 0.5 tsp Cardamom Powder (freshly ground)
• 5 threads Saffron Threads (optional, for color and aroma)
• 30 g Mixed Dry Fruits (chopped almonds, pistachios, cashews)

Instructions

1. Prepare Sugar Syrup (Chashni)

   Combine 250 g sugar and 150 ml water in a saucepan. Bring to a boil, then simmer until it reaches a one‑string consistency.

   Time: PT10M

   Temperature: Medium heat

2. Make Rabri

   In another saucepan, bring 250 ml full‑fat milk to a boil, then lower heat and simmer, stirring frequently, until the volume reduces by half. Add 30 g sugar, 0.5 tsp cardamom powder, and saffron threads; cook 2 more minutes.

   Time: PT20M

   Temperature: Medium heat

3. Prepare Ghevar Batter

   Melt 200 g ghee in a heavy‑bottomed saucepan over medium heat. Add the sifted maida and besan, stir continuously for 2‑3 minutes until fragrant and the mixture turns a light golden hue. Remove from heat, let it cool slightly, then gradually whisk in 150 ml lukewarm water until a smooth, lump‑free batter forms.

   Time: PT15M

   Temperature: Medium heat

4. Heat Oil for Frying

   Fill the deep frying pan with enough ghee/oil to submerge the batter (about 2 inches deep). Heat to 180 °C; test by dropping a tiny batter droplet – it should sizzle and rise immediately.

   Time: PT5M

   Temperature: 180°C

5. Fry First Ghevar Layer

   Using a ladle, pour a thin, even circle of batter into the hot oil, swirling the pan to spread it thinly. Fry until golden‑brown and crisp, about 2‑3 minutes. Remove with a slotted spoon and set on a paper towel.

   Time: PT5M

   Temperature: 180°C

6. Fry Second Ghevar Layer

   Repeat the pouring and frying process for the second layer, ensuring the batter consistency is the same as the first.

   Time: PT5M

   Temperature: 180°C

7. Fry Third Ghevar Layer

   Fry the third layer in the same manner. Once all three layers are golden, set them aside on a clean tray.

   Time: PT5M

   Temperature: 180°C

8. Soak Layers in Sugar Syrup

   Warm the prepared sugar syrup to a gentle boil. Submerge each fried layer individually for 2 minutes, allowing the syrup to be absorbed fully. Transfer to a serving plate after soaking.

   Time: PT6M

9. Assemble and Garnish

   Stack the three soaked layers one atop another. Pour the warm rabri over the top, letting it cascade down the sides. Sprinkle chopped mixed dry fruits evenly. Serve immediately or keep refrigerated.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g