Ghevar/Ghewar

Name: Ghevar/Ghewar
Total time: 3600 s
Cuisine: Indian
Ingredients: 1 1/2 cup maida/all purpose flour; 1/2 cup ghee; 2-3 ice cubes; 1/2 cup chilled milk; 3 1/2 cup chilled water; 1 1/2 cup sugar; 1 cup water for sugar syrup; 1/2 tsp cardamom powder; 2 tbsp chopped nuts for garnishing; For frying Ghee or oil; 1 cup rabdi; For garnishing Rose petals

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#ingredientmaida
Ghevar-This rajasthani delicacy is usually prepared during teej and rakshabandhan festivals. It's a disc shaped dessert made with maida/all purpose flour and soaked in sugar syrup, garnished with rabdi and nuts.
Here is an easy recipe of ghevar that you can make at home..

Kanika Pareek @kitchenlifelover

Saved

Ingredients

1 hour

1 1/2 cupmaida/all purpose flour
1/2 cupghee
2-3ice cubes
1/2 cupchilled milk
3 1/2 cupchilled water
1 1/2 cupsugar
1 cupwater for sugar syrup
1/2 tspcardamom powder
2 tbspchopped nuts for garnishing
For fryingGhee or oil
1 cuprabdi
For garnishingRose petals

Saved

Steps

1 hour

1

Firstly, heat a pan over low medium flame. Add sugar and 1 cup water, mix it well. Add in the cardamom powder and prepare sugar syrup of one string consistency. Keep it aside.
2

Now take 1/2 cup ghee in a big mixing bowl. Take ice cubes and rub the ghee vigorously.
3

Rub it till ghee becomes white and converts into cream like consistency. Remove the ice cubes.
4

Now add maida and crumble well.
5

Add in the milk and mix well.
6

Now add 3 1/2 cups of chilled water and make batter of thin and flowing consistency. (keep the batter in a cool place)
7

Now take a round deep and flat bottomed vessel(i have used non stick sauce pan)
Heat ghee or oil in it on high flame. The quantity of the ghee or oil should be 3/4 th of the saucepan.
8

When ghee is very hot,take 2 tbsp batter and pour in centre of ghee, in one continous thread. Keeping approx 10 cm distance. Let the froth subsides.
9

Then pour another 2 tbsp of batter in the centre.
Repeat 10-12 times.
Make sure to leave a hole in the centre.
Fry on medium flame till crisp and golden brown.
10

Scrape the sides with the help of a knife.
Take out the ghevar carefully and drain off the oil.
11

Pour the prepared sugar syrup over ghevar.
12

Garnsih with chopped nuts, pinch of cardamom powder and rose petals and serve.
13

You can also top it with rabdi.