Crispy Ghee Ghewar at Home – Royal Rajasthani Recipe #sawan #sawanspecial #ghewar

Recipe no 25: Ghee Ghewar at Home (Detailed Recipe) Preparation Time: 15 minutes (excluding resting) Cooking Time: 25–30 minutes Servings: 4–5 Ghewar Ingredients For the Ghewar Batter 1 cup all-purpose flour (maida) ¼ cup chilled ghee 2 tbsp chilled milk 1½ cups ice-cold water (add gradually) 4–5 ice cubes 1 pinch yellow food colour (optional) For Frying 700–800 ml ghee or refined oil (or a 50:50 mixture of ghee and oil) For Sugar Syrup 1 cup sugar ½ cup water 4–5 saffron strands ¼ tsp cardamom powder ½ tsp lemon juice Rabri Topping 500 ml full-fat milk 2 tbsp sugar ¼ tsp cardamom powder Few saffron strands 1 tsp chopped pistachios 1 tsp chopped almonds Garnishing Chopped almonds Chopped pistachios Saffron strands Silver leaf (optional) Step 1: Prepare the Rabri Heat the milk in a heavy-bottom pan. Simmer on low flame until it reduces to almost half. Stir occasionally and scrape the cream from the sides into the milk. Add sugar, cardamom powder, and saffron. Cook for another 5 minutes. Let it cool completely. Step 2: Prepare the Sugar Syrup Add sugar and water to a pan. Cook until the sugar dissolves. Add saffron, cardamom powder, and lemon juice. Cook until you get a 1-string consistency. Keep the syrup warm. Step 3: Prepare the Batter Beat chilled ghee until light and creamy. Add ice cubes while whisking. Remove the ice cubes. Add chilled milk and whisk again. Add maida gradually. Slowly pour ice-cold water while whisking continuously. The batter should become very thin and flowing (thinner than dosa batter). Rest the batter for 10–15 minutes. Step 4: Fry the Ghewar Heat ghee/oil in a deep, narrow vessel. The oil should be very hot. Pour one ladle of batter from a height into the centre. Wait for bubbles to settle. Pour another ladle in the centre. Repeat 4–5 times to build the Ghewar. Leave a hole in the centre. Cook until golden brown and crispy. Carefully remove and drain on a wire rack or tissue. Step 5: Assemble Dip the cooled Ghewar in warm sugar syrup for 20–30 seconds. Remove and let the excess syrup drain. Spread a generous layer of chilled rabri over the Ghewar. Garnish with: Chopped almonds Pistachios Saffron strands Silver leaf (optional) #recipe #food #instafood #instantrecipe #foodreview #foodtalkindia #instafoodie #youtubeshorts #ghewar #ghewarrecipe #ghewarwaliamma