A very popular dessert and the life of traditional Rajasthani weddings and festivals like Sawan teej and Rakhi. Best eaten with warm milk, learn how to make Ghevar at home with this easy recipe.
3 cups plain flour
1 cup solidified ghee
3-4 ice cubes
4 cups water (approx.)
½ cup milk
½ tsp. yellow food color
1 kg Ghee for deep frying
1 ½cups sugar
1 cup water
For topping: (optional)
1 tsp. powdered cardamom
1 tbsp. chopped almonds & pistachios
1 tbsp. milk in which 1/2 tsp. saffron has been rubbed in
1. Prepare sugar syrup of 1 thread consistency.
2. Take solidified ghee in a large wide bowl.
3. Use one ice cube at a time and rub the ghee vigorously.
4. Rub till the ghee becomes very white.
5. Add milk, flour and 1 cup water.
6. Mix till the batter is smooth.
7. Dissolve color in some water and add to batter.
8. Batter should be thin.
9. Take a steel cylindrical container.
10. Fill half with ghee. Heat.
11. When ghee is hot take a glassful of batter.
12. Pour in centre of ghee, slowly in one continuous threadlike stream.
13. Allow foam to settle. Pour one more glassful in hole formed in centre.
14. When foam settles again, loosen Ghevar with an iron skewer inserted in hole.
15. Lift carefully, at a slant, and place on wire mesh to drain.
16. Keep hot syrup in a wide flat bottomed container to fit in Ghevar.
17. Dip Ghevar in it, and remove, keep aside on mesh to drain out the excess syrup.
18. Cool it a little, and top with silver foil.
19. Splash a few drops of saffron milk, sprinkle some chopped dry fruits and a few pinches of cardamom powder.
Enjoy it with warm milk!