Ghevar Recipe

1. Ghevar recipe Ghevar recipe

2. Ingredients Ingredients Sugar syrup 1. Sugar - 1 ½ cups 2. Water - 1 cup Ghevar batter 1. Flour - 3 cups 2. Milk - ½ cup 3. Freezed desi ghee - 1 cup 4. Desi ghee - 1 kg (for frying) 5. Ice cubes - 3-4 piece 6. Cold water- 4 cups 7. Food colour (yellow) - ¼ tsp Garnishing 1. Powdered cardamom-green- 1 tsp 2. Saffron strand - ½ tsp 3. Milk - 1 tsp 4. Chopped almonds and pistachios - 1 tbsp 5. Silver vark - 6 inches

3. Directions to follow Directions to follow 1. 2. To make the sugar syrup, add sugar to a pan and some water. Stir the solution until the sugar dissolves. After 5 minutes the sugar starts developing a single strand consistency. Once, you observe a single stand consistency in the sugar syrup set it aside. Now take a large bowl and add the frozen desi ghee, taking one cube at a time . Rub the ice-cubes with the solidified ghee until it becomes white. Add milk, flour, 1 cup of cold water and mix it well until it forms a smooth batter. Now, dissolve the food colour in some water and mix it to the batter. Take an aluminium or steel cylindrical container to prepare ghevar.The height should be at least 12" and diameter 5-6". Fill the container half with ghee and heat it. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in the centre. When foam settles again, loosen the ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and then keep it aside on the mesh to drain excess syrup. 3. 4. 5. 6. 7. 8. 9. 10. 11.

4. 12. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. 13. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. 14. Your homemade ghevar is ready to be served.

5. Tips to follow Tips to follow ● ● ● If you are unable to get the one-string consistency at least see to that your sugar syrup is enough sticky. Make use of cold milk and cold water because it makes your ghevar crispy. Always see to that your batter is in flowing or pouring consistency. Incase your batter isn’t of pouring consistency then add more cold water. The pan should be more than half filled with pure ghee. And see to that the pure ghee is hot because the ghevar needs to be fried in hot ghee. Use a deep pan while preparing ghevar because you need to drop the batter from a height of 6-7 inches. Use a container with a pointed tip (small milk jug or a sauce bottle) to drop the batter into pure ghee. See to that you drop the batter in the centre of the container each time. Once the ghevar is fried, be careful when you dip it into the sugar syrup because the ghevar may break. ● ● ● ● ●

6. Serving options Serving options ● You can put rabdi over the ghevra for garnishing. Rabdi - Ingredients 1. Milk - 1 litre 2. Kesar / saffron strands - 1 pinch 3. Rose water - ¼ tsp 4. Sugar - 2 tbsp 5. Almonds and pistachios (optional) Directions 1. 2. 3. Take a heavy bottom pan and pour the milk into it, to boil. Soak the saffron strands of kesar in 2 tsp of milk and keep it aside. Keep the flame to medium low and give a good stir every 10 minutes (make sure that the milk does not stick to the bottom of the pan). Boil the milk for about 1-1.5 hours until the milk gets reduced to a quarter of the quantity used. Add sugar, soaked saffron and rose water to it, let it boil for about 3-4 minutes. 4. 5.

7. ● Ghevar is also topped with heavy cream topped with strawberries and pistachios. The sugar and cream is whisked to make it smooth and soft. The newest topping over ghevar is the liquid chocolate topping. You can melt the chocolate, add raisins let it cool and then pour it over the ghevar. You can also add khoya or mawa to the ghevar. Heat the mawa until it becomes brown and add some elaichi powder and granulated sugar to it. You can prepare paneer ghevar by adding grated paneer into the ghevar batter and follow the similar step. ● ● ●

8. Did you know? Did you know? 1. As per Ayurveda, the months of July-September are predominant with Vata and Pitta. Due to this it causes dryness and acidity in the body. Thus, when you consume the highly sweet and desi ghee laden Ghevar it provides relief from the moist environment and also provide a calming effect on the mind as well as the body. 2. Ghee is used for frying as it gives an amazing flavour and aroma to the ghevar.

9. Read More: 1. 2. 3. 4. 5. 6. 7. Desi ghee roast dosa recipe Instant jalebi recipe using desi ghee Pongal recipe Ghee dal tadka Medu Vada recipe Hyderabadi Biryani recipe using desi ghee Desi ghee roast dosa recipe Disclaimer : This is strictly for educational purposes only and NOT to be considered medical advice. Always seek the advice of your physician or other qualified healthcare provider concerning questions you have regarding a medical condition, during pregnancy, and before starting, stopping or modifying any treatment or medication. In the case of a health emergency, seek immediate assistance from emergency personnel. Never delay obtaining medical advice or disregard medical advice because of something you have or have not read on this post / website / Video. Healthcare professionals should exercise their own clinical judgment when using our content, tools or databases