Rajasthani Ghevar Honeycomb Sweet

Method

1. 1

   Make the rabdi topping first (this takes 30 minutes): Reduce 500 ml full-fat milk in a wide pot on medium heat, stirring every 3 minutes for 25 to 30 minutes until reduced by 60 percent. Add sugar, saffron and cardamom. Stir and cook 5 more minutes. Cool. The rabdi should be thick with visible cream layers.

2. 2

   Make the ghevar batter: In a bowl combine maida, melted cooled ghee, ice-cold water, saffron milk and a pinch of salt. Whisk until completely smooth. The batter should be thin — like runny cream. The very cold water is essential — it creates the porous honeycomb structure. If the water is warm the batter becomes dense.

3. 3

   Heat ghee in a deep, narrow pot: Use the deepest, narrowest pot you have — a deep straight-sided pot about 15 cm in diameter. Fill with ghee to 8 to 10 cm depth. Heat on medium until the ghee is hot but not smoking.

4. 4

   Pour the first layer: Pour a thin stream of batter from a height of about 15 cm into the centre of the hot ghee. Pour slowly and in a steady circular motion to create a ring pattern. The batter will sizzle, bubble and spread in the ghee. Pour about 3 to 4 tbsp of batter for the first layer.

5. 5

   Let the first layer set: The first pour will bubble vigorously. Wait 30 seconds until the bubbling subsides and the batter has set into a lacy, porous disc floating in the ghee.

6. 6

   Add subsequent layers: Pour another thin stream of batter over the top of the first set disc — again in a circular motion. Wait 30 seconds. Pour another layer. Continue building up layers — each pour creates another lacy layer on top. Make 6 to 8 layers total.

7. 7

   Remove the ghevar: After 6 to 8 layers and all are set (total cooking time 5 to 8 minutes), carefully lift the ghevar out of the ghee using a slotted spoon or wire ladle. It should be golden, porous and holding together as a single disc.

8. 8

   Soak in sugar syrup: Make sugar syrup by boiling sugar and water until one-string consistency. Add cardamom. Pour the warm syrup over the ghevar or dip it into the syrup. Let it absorb for 1 minute.

9. 9

   Cool slightly and top with rabdi: Place the ghevar on a serving plate. Spoon the thick cold rabdi generously over the top of the ghevar — it will sink slightly into the pores.

10. 10

    Garnish and serve: Scatter sliced pistachio and saffron strands over the rabdi topping. Serve at room temperature within 2 hours of making.

11. 11

    Note: Ghevar is the signature sweet of Rajasthan made specifically for the Teej festival (August) and Raksha Bandhan. It is also made in Uttar Pradesh and Haryana. The porous, honeycomb structure created by pouring thin batter into very hot ghee layer by layer is unique and cannot be achieved any other way. Professional ghevar makers in Jaipur's sweet shops work through the night before Teej to fill orders.