Royal Rajasthani Honeycomb Ghewar with Rabri
Golden crispy disc-shaped honeycomb sweet soaked in sugar syrup and layered with rich cardamom Rabri and nuts.
"The batter MUST be ice-cold! Emulsifying ghee with ice cubes creates cold micro-fat droplets that explode into a fine honeycomb mesh when dropped into 190°C hot ghee."
🛒Ingredients
- ▪1 cup All-Purpose Flour (Maida)
- ▪4 tbsp Solidified Pure Ghee
- ▪4-5 Ice Cubes
- ▪0.5 cup Cold Milk
- ▪3 cups Ice Water
- ▪1 tbsp Gram Flour (Besan)
- ▪Ghee for deep frying (filling 1/2 vessel)
- ▪1 cup Sugar Syrup (1-string consistency)
- ▪1 cup Thick Cardamom Rabri & Chopped Pistachios/Almonds
👨🍳Step-by-Step Instructions
Vigorously rub ghee and ice cubes in a bowl using your hand until ghee transforms into a pale, creamy buttercream. Remove ice pieces.
Add milk, maida, and besan. Gradually pour ice-cold water while whisking continuously to make a thin, lump-free pouring batter. Keep batter bowl inside an ice bath.
Heat ghee in a deep flat-bottom vessel. Drop batter from a height of 12 inches in a thin continuous stream right into the bubbling center. Allow foam to settle before adding next ladle.
Cook until golden brown. Carefully lift out using a wooden skewer, drain excess ghee, dip lightly in warm sugar syrup, and spread chilled Rabri over top garnished with silver leaf and nuts.
🔥Pro Execution Notes
- Keep batter icy cold right up to pouring into hot ghee — thermal shock creates the fine porous honeycomb webbing.
- Make a hole in the center with a wooden skewer after every few batter pours to maintain the pouring channel.