This north Indian sweet traces its roots to the states of Rajasthan and Gujarat. It is a disc shaped sweet cake made with an emulsified batter of all purpose flour, ghee, ice, chilled milk and water. I have also used a spoonful of gram flour as it makes the pastry crispier. The batter is fried in ghee or oil and soaked in sugar syrup.
The emulsified batter is thin and has a pouring consistency. Gradually pouring batter in hot oil (180°C), spoon by spoon splatters the batter to the sides of the pan creating a tuile-like structure. What you get is a beautiful & intricate honeycomb designed, super crunchy pastry. Later soaked in sugar syrup flavored with rose, green cardamom, kewra (screwpine) or saffron.
Featured here : A shard of ghevar soaked in rose infused sugar syrup served with saffron cream, pistachio, almond, cashew nut and sabja (holy basil seeds)
Chef's canvas 