Another traditional Rajasthan sweet, ghevar, has a honeycomb-like structure and luscious sweetness. First originating in Rajasthan in India, it is a disc-shaped sweet mainly consumed during festivals like Teej and Raksha Bandhan. Preparing a ghevar recipe is quite tedious; the preparation of the batter, consisting of a mixture of all-purpose flour, ghee, and water, is further dropped into a deep pan containing hot ghee. Since the moment the batter touches the hot oil, a quick reaction between the batter and hot ghee sets its shape as latticework. A proper ghevar should come out crispy, spongy, airy, and honeycomb-like. Once cooked, the ghevar is soaked in a sugar syrup flavoured with cardamom, saffron, or rose water, giving this crispy dessert a rich sweetness. It is often topped with almonds or pistachios. Some also amp it up by adding the edible silver leaf to the sweet. Ghevar is not just a treat for the palate but also a visual delight, reflecting the craftsmanship and tradition of Rajasthani confectionery. Let's try out the Ghevar recipe.

• 250 gms maida
• 60 gms ghee
• 50 gms dry fruit
• 500 gms sugar

• To begin with, let's prepare the ghevar batter.
• Take a big mixing bowl and add 250 gms of maida and 60 gms of ghee to it.
• Mix the flour and ghee with your hands or a spatula until it achieves a coarse, crumb-like stage. The ghee has to be perfectly mixed in the flour.
• Now add 500 ml of water little by little to the mixture. While adding the water, stir continuously to keep the mixture smooth and pourable. The batter has to be a little thicker than buttermilk but thin enough to spread in less than a second if it's dropped in hot ghee.
• Rest the batter for a while as you make the sugar syrup. Heat 500 ghee in a deep pan or kadhai over a medium flame. For frying the ghevar, the correct temperature of ghee is critical. Drop a little batter into it to check whether the ghee has reached the correct temperature. If the dropped batter comes immediately to the surface and starts sizzling, then the ghee is ready. Pour a ladleful of the batter into the hot ghee at the centre of the kadhai. Let this spread itself into a round disc-like shape. Do not stir it, and let it cook in its place until the edges turn golden brown and crisp, which may take a few minutes.
• The batter will result in a honeycomb-like texture, which is so typical of this recipe of ghevar. While the ghevar is being cooked, prepare the sugar syrup. In a different pan, add 500 gms of sugar to 250 ml of water.
• Remove the ghevar from the syrup and delicately place it on a serving plate after soaking.
• While still warm, sprinkle 50 gm of chopped dry fruits like almonds, cashews, and pistachios. To make it more extravagant, drizzle 100 gm of rabri or condensed milk over the top. The rabri brings up the crispy and sweet ghevar with its velvety richness.
• Heat the mixture on medium flame, stirring occasionally, until the sugar dissolves. Continue to boil this syrup further to achieve a one-string consistency.
• To check that, dip a spoon into the syrup and let it cool; then, with your fingers,. This should give one thin, firm thread when the syrup is pulled apart.
• When the syrup reaches the correct consistency, add a pinch of saffron strands; eventually, it gives a rich flavour to it and is golden in colour. Stir to combine and keep the syrup warm on low heat.
• Once the ghevar is golden brown and crispy, carefully remove it from the ghee with a slotted spoon or tongs. Immediately dip the hot ghevar in the prepared sugar syrup, ensuring it is fully immersed. Let it stay immersed for a few minutes to soak the syrup inside the ghevar and make it sweet. Be cautious so that it doesn't stay longer than it requires because it will become too soft.
• Soak the ghevar in syrup and gently place it on a serving plate. While warm, sprinkle 50 gm of chopped dry fruits like almonds, cashews, and pistachios. Make it more over-the-top by drizzling 100 gm of rabri or condensed milk over it. The rabri brings up the crispy and sweet ghevar with its velvety richness. Try out this recipe of Ghevar today.