Cookbook:Ghevar (Rajasthani Honeycomb Fritter)

| Cuisine of India | Dessert

Ghevar is an Indian delicacy originally from the state of Rajasthan. It is made with a round mold and has a crispy but porous texture. The following recipe has been entered with inputs from Tarla Dalal recipe book.

Sugar syrup

 * 1 cup white granulated sugar
 * ½ cup water

Ghevar

 * 1 ¾ cups (200 grams) plain flour (maida)
 * 1 tbsp (10 grams) arrowroot starch or cornstarch
 * ¼ cup melted ghee, cooled
 * A few drops kewda essence (extract of Pandanus flower)

Sugar syrup

 * 1) Combine the sugar and water in a saucepan. Simmer until it reaches a 1-string consistency syrup.
 * 2) Remove from the heat and keep warm.

Ghevar

 * 1) Combine the flour, arrowroot, and melted ghee in a bowl.
 * 2) Very gradually add 1 cup of water in a thin stream, whisking continuously and taking care to see that an emulsion is formed and the water and ghee do not separate.
 * 3) Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate. The batter should be of a very thin coating consistency, a little thinner than crêpe batter. More water can be added if required to achieve the required consistency. Keep the batter in a cool place away from the heat.
 * 4) Add melted ghee to a kadhai or other pot/pan. If desired, place a ghevar mould or other metal ring mould in the pan. The ghee should come up to ¾ of the height of the mould.
 * 5) Heat the pan over medium heat, and gradually pour a ladleful of the batter directly into the centre of the mould in a very thin stream. The batter should froth and migrate towards the edges of the mold.
 * 6) When the froth subsides, gradually add another spoonful to the centre in a thin stream. If the batter builds up in the center, use a skewer to push it towards the edges and maintain a hole in the center. Repeat seven times, adding the batter to the centre hole each time.
 * 7) Increase the heat, and pour a few ladlefuls of hot ghee into the centre to help the ghevar cook.
 * 8) When the centre is firm and cooked and the whole thing is golden brown, pull the ghevar out gently by inserting a wooden skewer in the centre and pulling it out of the ghee. Let any excess ghee drip off.
 * 9) Immerse ghevar in sugar syrup, drain quickly, and place on a serving plate.
 * 10) Repeat the cooking steps, using the remaining batter to make 9 pieces of ghevar.

Notes, tips, and variations

 * A mould is not required to cook the ghevar; if the pot containing the ghee has a small enough diameter, it will act as the mold to shape the ghevar.
 * Usually ghevar is served with piping hot rabri, a variety of very thick sweetened milk.