Do anyone know, how to make ghevar??

Question

Ghevar is an indian sweet dish usually made on festival teej. If anyone know how to make it.Then can u give me the recipe?? Plzzzzz..thanks

Answer 1

RAJASTHANI GHEVAR RECIPE


Ingredients:



3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:

1 1/2 cups Sugar
1 cup Water

Topping:

1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil


How to make rajasthani ghever :

* Prepare sugar syrup of 1 thread consistency and keep aside.
* In a large bowl put ghee.
* Add milk, flour and 1 cup water. Mix together to make a smooth batter.
* Dissolve colour in some water and add to batter. Add more water as required.
* Batter should be of running consistency.
* Take an aluminium or steel cylindrical container.
* The height should be at least 12". And diameter 5-6".
* Fill half with ghee. Heat.
* When ghee is 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.
* Place on a mesh to drain excessive oil.
* Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
* Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
* 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.
* Ghevar is ready to be served.

Answer 2

3 cups plain flour
1 cup solidified ghee
3-4 ice cubes
4 cups water
1/2 cup milk
1/4 teaspoon yellow food coloring
1 kg ghee (for deep frying)
For syrup
1 1/2 cups sugar
1 cup water
Topping
1 teaspoon cardamom powder
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
1 tablespoon milk
1/2 teaspoon saffron, rub in milk

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