Maker sakranti ghevar recipe try now

For the Ghevar Batter:
All-purpose flour (Maida): 2 cups
Ghee (clarified butter): ½ cup (melted)
Milk: ½ cup
Chilled water: 2 cups (adjust as needed)
Ice cubes: 3-4 (optional, for mixing)
Lemon juice: 1 tsp (optional, for crispiness)
For the Sugar Syrup:
Sugar: 2 cups
Water: 1 cup
Cardamom powder: ½ tsp
Saffron strands: a pinch (optional)
Rose water: 1 tsp (optional)
For Garnishing:
Silver or gold leaf (varak): optional
Chopped nuts (almonds, pistachios): 2-3 tbsp
Rabri (thickened milk): optional
Saffron strands: for decoration
For Frying:
Ghee or oil: for deep frying
Instructions:
Step 1: Prepare the Batter
In a mixing bowl, combine melted ghee and ice cubes.
Using your fingers or a whisk, beat the mixture until it becomes creamy and turns white.
Add the all-purpose flour gradually and mix.
Pour milk and chilled water slowly into the mixture while whisking to ensure a lump-free, smooth batter. The batter should be of pouring consistency (like pancake batter).
Step 2: Prepare the Sugar Syrup
In a saucepan, mix sugar and water. Heat on medium flame until the sugar dissolves.
Boil the syrup until it reaches a one-string consistency. (To check, take a drop between your thumb and forefinger; when stretched, it should form a single thread.)
Add cardamom powder, saffron strands, and rose water. Keep the syrup warm.
Step 3: Fry the Ghevar
Take a deep, wide kadhai (wok) and fill it with ghee or oil for frying. Heat it on medium flame.
Place a round mold or ring (stainless steel or any heatproof one) in the center of the kadhai. Ensure the mold is submerged in oil.
Pour a ladle of batter into the mold in a thin stream from a height. Allow the batter to spread and cook.
Once the foam settles, pour another ladle of batter in the same manner. Repeat until the desired thickness is achieved.
Fry the ghevar until golden and crisp. Remove carefully using tongs or a skewer, and drain excess oil.
Step 4: Assemble the Ghevar
Dip or pour sugar syrup evenly over the hot ghevar.
Garnish with silver leaf, chopped nuts, and saffron strands.
Optionally, drizzle some rabri over the ghevar for added richness.
Tips for Perfect Ghevar:
Use chilled water for the batter to ensure light and crispy ghevar.
Maintain the oil temperature—too hot will burn the ghevar, and too cold will make it greasy.
Always pour batter from a height to create the signature honeycomb texture.
If you don’t have a mold, pour the batter directly into the oil in a steady stream, creating a circular motion.
Serve your homemade Ghevar as a delightful dessert during festivals like Teej, Raksha Bandhan, or Diwali!

Here is the image depicting a festive Makar Sankranti setup with Ghevar as the centerpiece, surrounded by traditional sweets and vibrant decorations.