Boasting crunchy texture, cobweb-like structure, and the right amount of sweetness, ghevar is a Rajasthani monsoon delight, which is quite famous in North India. Available in various flavours and toppings, it is every person’s go-to sweet dish when the rains start pouring.
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The disc-shaped traditional Indian sweet is prepared using ghee
Use Cold Water To Prepare Batter
When you prepare the batter for ghevar, always use cold water. You can also use ice. This will ensure that the texture is crispy. While you should be able to drop the batter from the nozzle of the ketchup bottle, it should not run like water. The batter will not be able to hold itself in oil. The concoction should not be thick either, it will lead to uneven cooking.
Don’t Overmix The Batter
Since the ghevar is made using flour, you should not go overboard with mixing. This will lead to the development of gluten. If that happens, forget the crispy texture, the sweet disc will turn out chewy irrespective of how much ghee
Use Heavy-Bottom Pan For Deep Frying
After preparing the batter, you have to deep-fry the ghevar in ghee. For this process, do not take a lightweight pan. Try to use a heavy-bottom kadhai for this process. It will allow the sweet dish to submerge in the oil without burning. Moreover, such a utensil will ensure equal distribution of heat.
Don’t Rush Frying Process
Since the consistency of the batter is runny, it needs time to fry. If you rush the process, ghevar will be half-cooked. Hence, allow the batter to come to the surface and turn brown and crispy. Keep pouring the batter gradually to make web-like structures and allow them to cook without stirring too much.
Drain Excess Oil
When the ghevar is deep-fried, take it out, and put it on a paper towel so it can absorb the oil. If the crispy disc contains a lot of oil, it will not be able to absorb the sugar syrup and its texture will also be compromised. If you are preparing multiple discs at home, you don’t want to ruin the sugar syrup with excess oil in the ghevar.
Don’t Overcrowd The Pan
One of the things you need to keep in mind while making ghevar is not to overcrowd the pan. It will affect the heat supply and discs will take more time to cook. In the meantime, you should also stir the batter to prevent the flour from settling at the base of the container. When you add the batter, don’t overload the kadhai with it. Make sure to pour it gradually.
Cook On A Medium Flame
When you are deep-frying any ingredient that requires time and continuous exposure to heat, make it a thumb rule to maintain medium flame. The kadhai will be continuously exposed to the right amount of fire needed to maintain the temperature of ghee