Rajasthan Ghevar Honeycomb Disc Fried Festival Teej Sweet

Method

1. 1

   Immediately soak in warm sugar syrup for 2 to 3 minutes.

2. 2

   Combine cold maida and cold ghee. Mix briefly — do not warm the ghee.

3. 3

   Add ice cubes and cold water gradually, whisking into a thin, smooth, cold batter — thinner than crepe batter. Keep cold throughout.

4. 4

   Heat deep oil or ghee in a deep cylindrical vessel until very hot.

5. 5

   Slowly pour 2 tbsp batter in a thin stream directly into the centre of the hot oil.

6. 6

   The batter will sizzle and disperse, setting into a lacy layer.

7. 7

   Repeat with another 2 tbsp — pour again into the centre.

8. 8

   Continue pouring in small amounts 8 to 10 times until a disc of interconnected lacy layers has built up.

9. 9

   Fry until golden. Remove carefully with tongs.

10. 10

    Drain. Top with rabri, sliced almonds and pistachios.