Ghewar

Method

1. For the batter, put the ghee into a large bowl. Use an ice cube to cream the ghee until it has solidified.

2. Add the flour and gram flour to the bowl. Rub (do not knead) with fingertips until you have a breadcrumb-like texture. Pour in the chilled milk and fold together.

3. Add the lemon juice and one-third of the chilled water and whisk for 3 minutes. Repeat until all the water is used.

4. Put the batter in the refrigerator for 15–30 minutes.

5. In a pan, heat enough ghee to measure a couple of fingers thick to 175C–180C, using a cooking thermometer to check.

6. Once the ghee is hot enough, place the mould into the hot ghee pan and start pouring the batter inside of the mould. Using a chopstick, make a little space in the centre so that it will be easy to move the ghewar. Pour some batter, from a little height (this helps ensure the typical web-like pattern) every 10–15 seconds and only into the mould.

7. As the sides begin to release, take a chopstick and release the ghewar out of the hot ghee. Ghevar is delicate, so be super careful while handling it and use the chopstick to hold in from the centre carefully or else it might break and crush into pieces. Take care of the hot oil.

8. Transfer to a plate. When the ghewar is ready and cooling, make the sugar syrup by adding the sugar, cardamom and 250ml/9fl oz water to a pan. Cook the syrup over a medium-high heat for approximately 3–4 minutes. The syrup is ready when it gets to a temperature of approximately 103–106C (single-thread stage).

9. Spoon half of the sugar syrup on top of the ghewar. Repeat the same once again after 10 minutes.

10. Garnish with pistachios, almonds and gold leaf and serve in slices.