By Ujjainee Roy
July 30, 2024
If you love ghevar, why not try a fun rendition of the classic ghevar? The rose badam ghevar is a delicious recipe which enhances a traditional ghevar's nuttiness and also infuses a rosy scent to the ghevar. Here's an easy recipe which you can follow at home.
– 1 cup all-purpose flour (maida) – 1/4 cup ghee (clarified butter), melted – 1/2 cup cold milk – 1/2 cup cold water (adjust as needed) – A pinch of yellow food color (optional) – Ghee for deep frying – 1 cup sugar – 1/2 cup water – 1/2 teaspoon rose essence – A few saffron strands
In a mixing bowl, combine the melted ghee and flour. Rub them together with your fingers until the mixture resembles breadcrumbs. Gradually add cold milk to the mixture, whisking continuously to form a smooth batter.
Add cold water little by little to adjust the consistency. The batter should be of pouring consistency, similar to pancake batter. Add a pinch of yellow food color if desired. Let the batter rest for 15-20 minutes.
In a pan, combine the sugar and water. Bring to a boil and let it simmer until the syrup reaches a one-string consistency. Add rose essence and saffron strands (if using). Stir well and keep the syrup warm.
Heat ghee in a deep, heavy-bottomed pan or kadhai. The ghee should be at a medium-high temperature. Pour a ladleful of batter from a height into the hot ghee in a steady stream. The batter will spread and form a net-like pattern.
Fry until the edges turn golden brown. Carefully make a hole in the center with a skewer or chopstick, and pour another ladleful of batter in the center. This helps to create a layered texture. Fry until the ghevar is golden and crisp. Remove and drain excess ghee.
Immediately after frying, dip the ghevar in the warm sugar syrup for a few seconds, ensuring it is well coated. Remove and place it on a wire rack to drain excess syrup. Sprinkle chopped almonds, pistachios, and dried rose petals over the soaked ghevar.