For the Ghewar Batter:
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1 cup Savaria The Doodhwala A2 Cow Ghee (for mixing)
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1 cup cold milk
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1 cup chilled water (ice-cold)
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2 cups maida (refined flour)
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1 tsp lemon juice
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Ice cubes (to keep batter cold)
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Ghee or oil (for deep frying — preferably more Savaria The Doodhwala A2 Cow Ghee for authentic richness)
For Sugar Syrup:
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1½ cups sugar
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¾ cup water
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2-3 saffron strands (optional)
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½ tsp cardamom powder
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Rose water (few drops)
For Garnishing:
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Rabri (optional)
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Chopped nuts: almonds, pistachios
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Silver vark (optional)
👩🍳 Method
1. Prepare the Batter:
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In a large bowl, whisk 1 cup Savaria The Doodhwala A2 Cow Ghee until creamy.
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Add cold milk and ice-cold water gradually while whisking.
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Add maida and mix to make a smooth, pourable batter.
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Add lemon juice and mix gently. Keep it in a bowl over ice cubes to maintain the cold temperature.
2. Prepare Sugar Syrup:
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Boil sugar and water until it reaches 1-string consistency.
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Add saffron, cardamom, and rose water. Keep it warm.
3. Frying the Ghewar:
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In a deep, heavy-bottomed kadhai, heat Savaria The Doodhwala A2 Cow Ghee for frying.
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Once hot, pour a ladleful of batter from a height into the center.
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The batter will splutter and spread — don't stir.
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Let it set partially, then pour another ladle in the center.
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Repeat 2–3 times for a thick ghewar.
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Once golden and crisp, remove and drain on wire rack.
4. Soak & Garnish:
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Dip the ghewar in warm sugar syrup briefly.
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Top with rabri (if using), chopped nuts, and silver vark.
💛 Why Use Savaria The Doodhwala A2 Cow Ghee?
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High Smoke Point: Perfect for deep-frying ghewar without burning.
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Authentic Aroma: Adds rich, traditional flavor.
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Made from A2 Cow Milk: Ensures purity & wholesomeness in every bite.
