Ghewar is luxurious crispy batter that's fried in ghee, traditionally served during Teej and Raksha Bandhan festivals. Typically it's soaked in or served with a sugar syrup but Helly uses a dusting of icing sugar to sweeten the deal.
- 110 g ghee, plus extra for frying
- Ice cubes
- 300 g (2 cups) plain flour
- 30 g besan flour
- 2 tbsp lemon juice
- 1 litre ice cold water
- 10 g Davidson plum powder
- 20 g icing sugar
- Finely chopped pistachios and micro mint, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the ghee and a few ice cubes in a large bowl. Using your hands, cream the ghee making sure the ghee gets cold with the ice. As the ghee cools and whips it will become light and fluffy. Add the flours, lemon juice and ice - cold water to the ghee and use your hands to combine into a smooth, thin batter.
- Pour the ghee for frying into a small non – stick saucepan to fill by three quarters and heat to 190˚C. The size of the pot will determine how big your ghewar will be.
- Pour a tablespoon of batter into the centre of the bubbling ghee. Make a little space in the centre with a chopstick so that it becomes easy to move the ghewar. Every 10 -15 seconds, pour another tablespoon of batter into the centre of the pan from a little height. Once you have poured about ½ cup batter into the pan, spoon a little of the hot ghee on top of the ghewar to ensure it cooks on the top.
- As the sides start to release, take a rod or chopstick and carefully release the ghewar out of the hot ghee. Place on a plate to cool slightly. Repeat with the remaining batter.
- Combine the Davidson's plum powder and the icing sugar in a small bowl, then dust over the top of the ghewar. Garnish with chopped pistachios and micro mint to serve.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.