Ghevar recipe with step by step photos
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Like ghevar recipe | Rajasthani ghevar | aunthentic ghevar | halwai style ghevar | then do try other ghevar recipes also:
what is ghevar made of?-
ghevar recipe | Rajasthani ghevar | aunthentic ghevar | halwai style ghevar | is made of cheap and easily available ingredients in India: For the Ghevar: ¼ cup ghee, 1 1/2 cups plain flour, 3 to 4 ice cubes and Ghee for deep-frying. See the below image of list of ingredients for malai ghevar.
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For the sugar syrup: 1 cup sugar, ½ tsp cardamom powder and few saffron strands. See the below image of list of ingredients for malai ghevar.
how to make batter for ghevar-
In a deep bowl, add ¼ cup ghee.
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Add 3 to 4 ice-cubes. Rub it well for 3 to 5 minutes until the ghee turns light and fluffy.
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Add 1 ½ cups of plain flour (maida).
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Mix it with your fingers to form a crumbly texture.
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Add gradually 2 cups chilled water and whisk it till no lumps remain.
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The batter should be of kadhi consistency.
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Transfer ¾ cup mixture into a squeeze bottle, until you make 1 ghevar put the remaining batter in the fridge.
how to proceed to make ghevar-
Heat ghee in a deep ganj shown in the image.
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Once hot, pour the batter in the centre in one string.
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It starts spluttering and settles along the sides of the Ganj.
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Once the spluttering reduces, continue pouring the batter little by little to make thick ghevar.
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Loose the sides of the ghevar using a knife gently.
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Once golden brown, gently remove the ghevar using a rod or a thin rolling pin.
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Drain it on the rack.
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Repeat steps to make remaining 5 ghevars.
how to make sugar syrup-
To make sugar syrup, In a deep pan add 1 cup sugar.
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Add 1/4 cup water.
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Simmer till it becomes thick consistency. This will take approx 3 to 4 minutes.
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Add ¼ tsp cardamom (elaichi) powder.
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Add a few saffron (kesar) strands.
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Remove from the heat and keep warm.
how to serve ghevar-
Pour the warm sugar syrup on each ghevar, allow the sugar syrup to drain.
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Serve it immediately or you store it on room temperature for 1 week.
tips to make ghevar-
You can malai ghevar just by adding rabdi over the ghevar.
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Make sure the batter is chilled everytime you make perfect ghevar.
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Gently loose the sides of the ghevar otherwise it will break.
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This is the Ganj shown in the picture used to make ghevar.
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Make sure ghee should be hot enough everytime you make ghevar.
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Do not add too much batter at a time, as it splutters and settles at the sides of the ganj. Once the spluttering reduces keep pouring little batter in the centre.
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Do not pour hot sugar syrup on the ghevar.
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Pouring sugar syrup on the ghevar placed on the rack ensures that the excess sugar syrup is drained.