Name: Ghevar recipe by Poonam Kothari at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: All purpose flour 250 grams; Ghee 50 grams; Chilled water 2cups; Ice cubes 4-5; Sugar 100 grams; Milk 1 litre for rabdi; Water 50 ml for sugar syrup; Cardmom powder 2 teaspoon; Pistachio flakes 2 teaspoon; Almond flakes 1 teaspoon; Few strands of saffron; Sugar for rabdi 4 tablespoon; Milk 40 grams for ghewar batter; Ghee or oil for frying

ABOUT Ghevar RECIPE

Ghewar is a rajasthani cuisine ,and while making you should have lots of patience ,taste and crunchyness should be perfect ,this is my favourite recipe which I am today sharing;ingredients used in this recipe are very less ,ghewar can be made and kept without sugar syrup for fifteen days you can dip them whenever you have to serve ,friends do try this it taste awesome ,wish you happy diwali

Ingredients Serving: 3

All purpose flour 250 grams
Ghee 50 grams
Chilled water 2cups
Ice cubes 4-5
Sugar 100 grams
Milk 1 litre for rabdi
Water 50 ml for sugar syrup
Cardmom powder 2 teaspoon
Pistachio flakes 2 teaspoon
Almond flakes 1 teaspoon
Few strands of saffron
Sugar for rabdi 4 tablespoon
Milk 40 grams for ghewar batter
Ghee or oil for frying

Instructions

In 40 grams ghee add 8-10 ice cubes and mix.
Remove the ice cubes once the mixture turns white.
Add 2 tablespon flour out of 250 grams flour.
Add 1/4 cup milk out of 1 cup milk
Add 1/2 cup water out of 2 cups chilled water and whisk
Mix till the batter is of pouring consistency
In 50 grams hot ghee, pour in 1 tablespoon batter
Make a hole in the middle with pointed stick and simultaneously pour 1 tablespoon batter,repeat the same process 5 to 6 times.
Press down the Ghevar, fry till golden brown and crisp
Remove gently and place on a wire rack.
Boil and reduce 1 liter milk, add 4 tablespoon sugar
Add 1/4 teaspoon cardamom powder to the thickened milk.Boil for 2 minutes, take the rabdi off the heat.
Mix 100 grams of sugar to 40 ml water on low heat
Add 1 teaspoon cardamom powder.Boil till two string consistency is achieved.Remove from heat.
Pour 2 tablespoon of sugar syrup on top of the Ghevar.
Spread some rabdi on top and garnish with slivered almonds and pistachios.
Decorate with a few saffron strands and rose petal.
Serve with chilled Rabdi.

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