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|Published||September 27, 2007||Cooking Time (mins)|
|Main Ingredient||Flour||Preparation Time||mins|
Recipe of Ghevar
|Yellow food colour||1/4||Cup|
|Ghee for deep frying||1000||Grams|
Prepare sugar syrup of thin consistency.
Take solidified ghee in a large wide bowl. Taking one ice cube at a time rub the ghee vigorously. Take more ice cubes 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 to make the batter of thin consistency. (it should run off easily when pour from spoon).
Take an aluminum or steel cylindrical container with diameter 5-6quot; and height at least 12quot;. Fill half the container with ghee. Heat.
When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous thread like 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 flat-bottomed 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 dry fruit like almond and a few pinches of cardamom powder.