Executive Chef Gautam Mehrishi from the Renaissance Mumbai hotel sent us the recipe.

Ghevar, a traditional mithai from Rajasthan, is shaped like a honeycomb and is a true symbol of the united bonds of love the culture of India depicts.

This traditional dessert from North India gets a tribute from South India with a touch of coconut which symbolises purity, fertility and blessings.

Preparation time: 10 minutes
Cooking time: 60 minutes
Serves: 4 to 5 persons

Ingredients

For the batter

• 100 ml ghee
• 4 to 5 ice cubes (please dig into your deep freezer)
• 200 gm all purpose flour
• 3/4 cup whole milk, cold
• Ice cold water as required
• Ghee for deep frying

To make sugar syrup

• 200 gm sugar
• 400 ml water
• 7 to 8 saffron strands

To make coconut kesari rabri

• 1 tbsp ghee
• 500 ml milk
• 5 tbsp sugar
• 1 tsp cardamom powder
• 1 cup desiccated coconut
• 7-8 saffron strands soaked in 2 tbsp hot milk

For garnish

• Chopped pistachio, almond, silver leaf and dried rose petals

Method

To make sugar syrup

• In a pan, heat sugar, water and allow it to boil till you get a stringed syrup consistency.
• Keep this aside.

To make kesari rabri

• In a pan, heat some ghee.
• Add coconut and stir to fry. Slowly add milk.
• When it boils, add sugar and keep stirring till it thickens to get the right consistency.
• Add saffron. Mix well and keep aside.

To make ghevar

• Add ghee in a large mixing bowl.
• Add ice cubes and whip with a whisk or rub vigorously until the ghee becomes white, light and fluffy.
• Add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter.
• Add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to achieve a batter with thick and pouring consistency.
• Fill a deep pan half with ghee and heat it on high flame. When the ghee is smoky hot, take a ladle full of batter.
• Pour little by little slowly in a thread like a stream into the centre of the pan.
• When the batter settles, make a hole in the centre by removing the batter from the centre with the back of a ladle or a spatula.
• Pour 5-6 more ladleful batter in the hole formed in centre repeating the same steps.
• Once the pouring is done, start pressing the ghevar slightly inside the ghee using the back of a spatula. Once ghevar turns golden in colour, loosen it with a skewer inserted in the hole.
• Lift it carefully, place it on wire mesh to drain the excess oil.
• Place bowl on a large plate and put the ghevar on top of the bowl.
• Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 minutes to drain excess syrup.
• Spread rabri and garnish with chopped nuts, silver leaf, and rose petals.

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