Rajasthan Ghevar Honeycomb Disc Fried Festival Teej Sweet

A large disc of deep-fried batter with a characteristic honeycomb texture, soaked in saffron sugar syrup — the festival sweet of Teej and Raksha Bandhan in Rajasthan.

Ingredients

2 cups all-purpose flour (maida)
1/2 cup ghee — cold
3 to 4 ice cubes
1 to 1.5 cups ice-cold water
For frying: deep oil or ghee in a deep cylindrical vessel
For syrup: 2 cups sugar + 1 cup water + saffron soaked in 2 tbsp milk + 1/4 tsp cardamom
For topping: 2 tbsp rabri (reduced milk cream), sliced almonds, pistachios

Method

Immediately soak in warm sugar syrup for 2 to 3 minutes.
Combine cold maida and cold ghee. Mix briefly — do not warm the ghee.
Add ice cubes and cold water gradually, whisking into a thin, smooth, cold batter — thinner than crepe batter. Keep cold throughout.
Heat deep oil or ghee in a deep cylindrical vessel until very hot.
Slowly pour 2 tbsp batter in a thin stream directly into the centre of the hot oil.
The batter will sizzle and disperse, setting into a lacy layer.
Repeat with another 2 tbsp — pour again into the centre.
Continue pouring in small amounts 8 to 10 times until a disc of interconnected lacy layers has built up.
Fry until golden. Remove carefully with tongs.
Drain. Top with rabri, sliced almonds and pistachios.