Ghevar (Rajasthani Honeycomb Fritter)

Instructions

Simmer the sugar and ½ cup of water in a saucepan until the syrup reaches a 1-string consistency. Take it off the heat and keep it warm.

Whisk the flour, arrowroot and cooled melted ghee together in a bowl. Add 1 cup of water in a very thin stream, whisking all the time, so the ghee and water form an emulsion and do not separate.

Whisk in 2 more cups of water the same way. The batter should be very thin, a little thinner than crêpe batter, so add more water if needed. Keep it somewhere cool, away from the heat.

Melt ghee in a kadhai or other pot, with a ghevar mould or metal ring set inside if you like. The ghee should reach three quarters of the way up the mould.

Heat over medium heat and pour a ladleful of batter in a thin stream into the centre of the mould. It should froth and travel out to the edges.

When the froth dies down, pour in another spoonful at the centre. If batter piles up in the middle, push it outward with a skewer to keep a hole open. Repeat seven times in all.

Raise the heat and spoon a few ladlefuls of hot ghee into the centre to help it cook through. When the centre is firm and the whole disc is golden brown, lift it out gently on a wooden skewer and let the excess ghee drip off.

Dip the ghevar in the sugar syrup, drain it quickly and set it on a serving plate. Repeat with the remaining batter to make 9 pieces.