Halwai August 1, 2021


• 3 cups – plain flour
• 1 cup – solidified Ghee
• 3-4 ice cubes
• 4 cups – water, approx.
• 1/2 cup – Milk
• 1/4 tsp – yellow food colour
• 1 kg – Ghee for deep frying
• For syrup:
• 1.5 cups – Sugar
• 1 cup – water
• For toppings: (optional)
• 1 tsp – powdered Cardamom
• 1 tbsp – chopped Almonds & Pistachios
• 1 tbsp – Milk in which 1/2 tsp Saffron has been dissolved
• Silver foil


  1. Prepare sugar syrup and keep aside.
  2. Take solidified ghee in a large wide bowl.
  3. Taking one ice cube at a time rub the ghee vigorously.
  4. Take more ice cubes as required, till ghee becomes very white.
  5. Add milk, flour and 1 cup of water.
  6. Mix to make smooth batter.
  7. Dissolve colour in some water and add to batter.
  8. Add more water if required.
  9. Batter should be fairly thin (it should run off easily when poured from a spoon).
  10. Take an aluminium or steel cylindrical container (do not use lid).
  11. The height should be at least 12 inches with a diameter of around 5-6 inches.
  12. Fill half of it with ghee. Heat.
  13. When ghee is smoky hot, take 50 ml of the batter and slowly pour in the centre of the ghee, in one continuous threadlike stream.
  14. Allow foam to settle. Pour one more glassful, in the hole formed in the centre.
  15. When foam settles again, loosen ghevar with an iron skewer inserted into the hole.
  16. Lift carefully, at a slant, and place on wire mesh to drain.
  17. Keep hot syrup in a wide flat-bottomed container to fit in ghevar.
  18. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
  19. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
  20. Cool a little, top with silver foil.
  21. Splash a few drops of saffron milk, sprinkle over some chopped dry fruits and a few pinches of cardamom powder.

Recipe courtesy of Saroj Kering