Ghevar Easy Recipe

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the sugar syrup.
  • Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
  • Remove from the heat and keep warm.
  • Process for ghevar.
  • Combine the flour, corn flour,edible color and melted ghee in a bowl.
  • Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
  • Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
  • The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
  • Keep the batter in a cool place away from the heat.
  • Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
  • Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
  • Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
  • When the froth subsides, pour in another spoonful in the centre in a thin stream.
  • Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
  • Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
  • When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
  • Immerse in sugar syrup, drain quickly and place on a serving plate.
  • Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
  • Serve the ghevar with rabdi topping,garnish with almonds,pistachio.
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