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Ghevar

By : deepak verma ( Posted on :28 Oct, 2005 )

Total Views : 499 | Previous | Next

Ingredients

3 cups plain flour
1 cup solidified ghee
3-4 icecubes
4 cups water, approx.
1/2 cup milk
1/4 tsp. yellow food colour
1 kg. Ghee for deep frying

For syrup:
1 1/2 cups sugar
1 cup water

For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in
Silver foil

Method:

Prepare sugar syrup of 1 thread consistency.(Refer features for procedure of syrup)
Take solidified ghee in a large wide bowl.
Taking one icecube at a time rub the ghee vigourously.
Take more icecubes as required, till ghee becomes very white.
Add milk, flour and 1 cup water.
Mix to make smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be fairly thin (it should run offeasily when pour from spoon).
Take an aluminium or steel cylindrical container (do not use lid).
The height should be at least 12". And diameter 5-6".
Fill half with ghee. Heat.
When ghee is smoky hot, take a 50 ml, glassful of batter.
Pour in centre of ghee, slowly in one continuous threadlike stream.
Allow foam to settle. Pour one more glassful in hole formed in centre.
When foam settles again, loosen ghevar with an iron skewer inserted in hole.
Lift carefully, at a slant, and place on wire mesh to drain.
Keep hot syrup in a wide flatbottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
Making time: 45 minutes
Makes: 8-9 med. Ghevars
Shelflife: 10-12 days

Variation: One may also top ghevar with rabri prepared in advance. This ghevar will howver not last as Long. It will also be softer.

Recipe Categories :

Rajasthani

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