Ghevar
Encyclopedia
Ghevar also called Nagari , is an abugida alphabet of India and Nepal...
:घेवर) is a famous Rajasthani
Rajasthani cuisine
Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their...
sweet traditionally associated with the Teej
Teej
Teej is a fasting festival for Hindu women. It takes place on the third day of Shukla Paksha of the Shraavana or Saawan month of Hindu calendar that normally falls from late July to early September...
Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, such as plain, mawa and malai ghevar.
Ingredients
- Plain Flour : 3 cups maida
- ghee : 1 cup
- WaterWaterWater is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...
: ½ cup - MilkMilkMilk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
: ½ cup - Ice cubes : 3-4 pcs
- Yellow food color : ¼ tsp
- GheeGheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
: 1 cup (for deep frying) - Kewra essence : 5-6 drops
Topping
- CardamomCardamomCardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
powder : 1 tsp - Chopped almonds : 1 tbsp
- Pistachios : 1 tbsp
- Milk with saffronSaffronSaffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
: 1 tbsp
Method of preparation
- Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.
- Take ghee in a large bowl and rub it with ice cubes till it turns white.
- Add milk, flour and 1 cup water to the ghee. Mix together to make a smooth batter.
- Dissolve the food coloring in the water with kewra essence and to the batter. Add more water if required.
- Batter should be very smooth and thick.
- Take an aluminum cylinder or other heat-proof cylindrical container 12 inches high and 5-6 inches in diameter.
- Fill half the container with ghee and heat the container.
- When ghee is hot, fill a 50ml glass with batter and pour it slowly in the centre of the ghee.
- Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.
- When foam settles again, loosen the ghevar with an iron skewer inserted in the hole.
- Place ghevar on the wire mesh to drain excessive oil.
- Pour hot sugar syrup in the flat bottomed container.
- Put ghevar in the sugar syrup and drain excessive syrup.
- Let the ghevar cool and cover with silver foil.
- Splash a few drops of saffron milk over the ghevar and sprinkle it with some pistachios and almonds with cardamom powder.
- Ghevar is ready to serve.