Mini Ghevar

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-5 Mini Ghevars

Ingredients

1 Cup Maida/Refined Wheat Flour
1/4 Cup Ghee/Clarified Butter, melted

3-4 Ice Cubes

1/4 Cup Chilled Milk

1 1/2 Cup Chilled Water

1/2 Tspn Lemon Juice

2-3 Tblspn Almonds, thinly sliced

Oil/Ghee for Deep Fry

For Sugar Syrup

3/4 Cup Sugar

3 Tblspn Water

1/4 Tspn Green Cardamom(Ellachi) Powder

Directions

• In a mixing bowl, add ghee & rub with ice cubes for 4-5 minutes or until it forms creamy in texture & white in color. Discard the ice cubes.

• Add maida & crumble the mixture.

• Add chilled milk & mix. 

• Add chilled water in 3 batches by whisking continuously to make a thin batter consistency (make sure to whisk as batter should not curdle). Add lemon juice & mix.

• For sugar syrup; add sugar, water in a sauce pan on a medium-low flame & let the sugar dissolve completely. 

• Now add green cardamom powder & mix everything well. Simmer until it attains single string consistency & turn off the flame. Keep aside.

• Heat oil/ghee in a small deep sauce pan/kadai on a medium flame & once oil is hot enough, pour 2-3 tablespoons of batter in the center of oil. 

• Allow the foam to settle then add another 2-3 tablespoons of batter & repeat it for one more time. Once the foam settles, carefully make a small hole in the center with a spoon.

• Cook until golden brown & crisp. 

• Loosen the sides of the ghevar with a skewer & carefully remove the ghevar out. Drain of excess oil/ghee & place it on a plate. 

• Pour 2-4 tablespoons of sugar syrup on ghevar.

• Finally garnish with some sliced almonds.

• Let it cool at room temperature(sugar syrup should be fully absorbed) & store them in an airtight container.
• Serve ghevar.

Note: Sweetened ghevar stays fresh for 4-7 days at room temperature & unsweetened ghevar (without adding sugar syrup) stays fresh for 3-4 weeks at room temperature.