Ghevar - Rajasthan's special Dessert

  

Ingredients:

for batter

½ cup ghee / clarified butter

1 block ice

2 cup maida / plain flour / refined flour

½ cup milk, chilled

3 cup water, chilled

1 tsp lemon juice

for sugar syrup

1 cup sugar

¼ cup water

other ingredients

oil / ghee for deep frying

dry fruits, for garnishing

¼ tsp cardamom powder / elachi powder
    

Preparations

take ½ cup ghee and rub with ice block.

now add 2 cup maida and crumble well.

then  add ½ cup chilled milk and give a rough mix.

finally add 3 cup of chilled water, 1 tsp lemon juice and make a smooth flowing consistency

pour the 2 tbsp of batter keeping a good distance from hot oil.the batter will splatter and later the froth subsides. repeat 10-15 times, leaving a hole in the center when you pour the batter

pull the ghevar out once cooked, and drain off the oil completely.

pour the sugar syrup over ghevar, garnish with chopped nuts and sprinkle cardamom powder.

finally, garnish the ghevar with rabri and ready to serve.  

notes:

keep the batter really chilled to get honeycomb texture.

adjust the consistency of batter by adding ice cold water.

whisk well without allowing ghee or milk from curdling.

ghevar can be stored for a month in an airtight container and dip in sugar syrup just before serving.

 

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