Entree: India – Haryana & Western Uttar Pradesh – घेवर ➤ ghevar (crisp disc-shaped deep-fried milk batter cake soaked in sugar syrup and garnished with rabri and nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 20 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 cups (250 g) all-purpose flour (maida)
- 1/4 cup (50 g) fine semolina (rava/sooji)
- 3 tbsp (45 g) ghee, melted
- 1 1/4 cups (300 ml) whole milk, warm, plus more as needed to adjust batter
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 tsp (5 g) baking powder
- 4 cups (960 ml) ghee or neutral oil for deep-frying
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1/2 tsp (1 g) cardamom powder
- A few saffron strands soaked in 1 tbsp (15 ml) warm milk
- 4 cups (960 ml) whole milk for rabri
- 1/4 cup (50 g) sugar for rabri
- 1/2 cup (120 g) khoya or mawa, grated (optional richer topping)
- 1/4 cup (30 g) sliced almonds
- 1/4 cup (30 g) sliced pistachios
- 2 tbsp (30 ml) rose syrup or a few drops of rose water (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the syrup first: combine 2 cups (480 ml) sugar and 1 cup (240 ml) water in a saucepan, bring to a boil, then simmer until slightly sticky (one-thread consistency), about 8–10 minutes. Stir in cardamom powder and saffron milk, keep warm.
2. Prepare rabri: in a wide heavy-bottomed pan, bring 4 cups (960 ml) milk to a gentle boil, reduce heat and simmer, stirring occasionally, until reduced to about one-third and thickened, about 40–50 minutes. Add 1/4 cup (60 ml) sugar and simmer 5 more minutes. Remove from heat and cool slightly; keep warm.
3. Whisk together flour, semolina, and baking powder in a bowl. Stir in melted ghee, yogurt, and warm milk to make a smooth, lump-free batter of pouring consistency (similar to pancake batter). Add more milk if too thick.
4. Heat ghee or oil in a deep, wide kadhai or heavy-bottomed pan to 350°F (175°C). To test, drop a small amount of batter — it should sizzle and rise immediately.
5. To form a ghevar, hold a small ladle or spoon above the hot oil and pour batter in a thin, steady stream in concentric circles to create a lattice disc. Alternatively, pour a small amount of batter and swirl quickly with the ladle to form a hollow center. Fry until deep golden and crisp on both sides, flipping once, about 4–6 minutes per disc depending on size.
6. Remove fried ghevar on a rack for a few seconds, then immediately dip or pour warm sugar syrup over each hot disc so syrup soaks into pores. Place on a tray to drain briefly.
7. Once slightly cooled but still moist, top each ghevar with a spoonful of warm rabri, sprinkle grated khoya if using, and garnish with sliced almonds and pistachios. Add a few drops of rose syrup or rose water if desired.
8. Serve ghevar at room temperature. Store covered; best consumed within 24 hours for optimal crispness and texture.

1. Make the syrup first: combine 2 cups sugar and 1 cup water in a saucepan, bring to a boil, then simmer until slightly sticky (one-thread consistency), about 8–10 minutes. Stir in cardamom powder and saffron milk, keep warm.
2. Prepare rabri: in a wide heavy-bottomed pan, bring 4 cups milk to a gentle boil, reduce heat and simmer, stirring occasionally, until reduced to about one-third and thickened, about 40–50 minutes. Add 1/4 cup sugar and simmer 5 more minutes. Remove from heat and cool slightly; keep warm.
3. Whisk together flour, semolina, and baking powder in a bowl. Stir in melted ghee, yogurt, and warm milk to make a smooth, lump-free batter of pouring consistency (similar to pancake batter). Add more milk if too thick.
4. Heat ghee or oil in a deep, wide kadhai or heavy-bottomed pan to 350°F (175°C). To test, drop a small amount of batter — it should sizzle and rise immediately.
5. To form a ghevar, hold a small ladle or spoon above the hot oil and pour batter in a thin, steady stream in concentric circles to create a lattice disc. Alternatively, pour a small amount of batter and swirl quickly with the ladle to form a hollow center. Fry until deep golden and crisp on both sides, flipping once, about 4–6 minutes per disc depending on size.
6. Remove fried ghevar on a rack for a few seconds, then immediately dip or pour warm sugar syrup over each hot disc so syrup soaks into pores. Place on a tray to drain briefly.
7. Once slightly cooled but still moist, top each ghevar with a spoonful of warm rabri, sprinkle grated khoya if using, and garnish with sliced almonds and pistachios. Add a few drops of rose syrup or rose water if desired.
8. Serve ghevar at room temperature. Store covered; best consumed within 24 hours for optimal crispness and texture.