Haryanvi Ghevar

Name: Haryanvi Ghevar
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Haryanvi
Ingredients: 200 g refined flour (maida); 60 g ghee, chilled; 150 ml chilled milk; 250 ml chilled water; 4 pieces Ice cubes; 1 litre ghee or oil; 200 g Sugar; 150 ml Water; 100 g rabri and chopped pistachios

A lacy, honeycomb-textured disc of deep-fried batter soaked in sugar syrup and topped with rabri — the essential sweet of Teej celebrations in Haryana.

🇮🇳India· Haryana

Prep: 30 min
Cook: 40 min
Total: 70 min
Servings: 6
Difficulty: Hard
Calories: 350 kcal

Ingredients

0 of 9 gathered

Servings

200 g refined flour (maida)
60 g ghee, chilled
150 ml chilled milk
250 ml chilled water — approximate
4 pieces Ice cubes — kept in batter while frying
1 litre ghee or oil — for deep frying
200 g Sugar — for syrup
150 ml Water — for syrup
100 g rabri and chopped pistachios — for topping

Equipment

•Deep narrow pot
•Ring mould

Nutrition

Per serving, approximate

Calories: 350 kcal
fat: 18 g
carbs: 42 g
fibre: 1 g
protein: 5 g
calories: 350 kcal

Instructions

1
Whisk the chilled ghee (clarified butter) and a little chilled water vigorously. Beat until pale and creamy.
2
Gradually whisk in the flour with the chilled milk and water. Make a smooth, very runny, lump-free batter.
3
Chill the batter in the fridge for at least 30 minutes. Keep ice cubes nearby to keep it cold while frying.
4
Heat ghee or oil in a deep, narrow pot. Pour a thin stream of batter from a height into the centre.
5
Keep pouring batter in stages. Let each layer set before adding more to build a honeycomb texture.
6
Fry until golden and crisp. Carefully lift it out with skewers and drain.
7
Dip briefly in warm sugar syrup. Top with rabri (thickened sweetened milk) and chopped pistachios before serving.