Ghevar

Full written recipe for Ghevar

Prep time: 10-15 minutes

Cooking time: 45-50 minutes

Serves: 9-10 ghevars (depending on shape and size)

Ghevar

Ingredients:

• Ghee 1/4 cup
• Ice cubes 2 nos.
• Refined flour 1 cup
• Gram flour 1 tbsp
• Chilled water 2.5 cups
• Lemon juice 1 tsp
• Oil / ghee for frying

Method:

1. Set a pan on medium heat, add ghee and just melt it, do not heat it a lot.
2. Further, in a mixer grinder, add the melted ghee and few ice cubes, grind it well until the ghee gets frozen, scrap off the frozen ghee on the grinder jar wall, make sure if there is any water in the jar make sure to drain it off, there should be no water.
3. Once frozen add refined flour and besan in batches and combine the ghee and flour together, the texture should be crumbly and not at all like a dough.
4. Once it becomes crumbly, add chilled water in batches and grind well, to make a smooth flowy batter. The temperature of the batter should be chilled throughout the grinding & combining process.
5. Once a smooth and flowy batter is made transfer it in a squeezy bottle, keep the batter refrigerated until you fry them for making ghevar.
6. For making ghevar, set oil / ghee in a flat bottom vessel, here i'm using almost 5-inch round ring that is almost 2 inch in height, you can use any shape or size cutter or ring, you have to put the ring in the oil and the oil has to be almost 1 cm lower to the rim of the ring.
7. Once the oil is heated well, pour in the chilled batter in batches, as soon as you pour little batter there will be bubbles formed, and so it is necessary to keep the batter chilled, as when the cold batter is fried in hot oil the formation of bubbles makes those mesh pattern to make ghevar. Once you pour the batter little by little in batches for at least 6-7 times, a layer will be formed carefully make a hole in the centre using a rolling pin, once the hole is formed, pour the batter again in batches in the centre for at least 10-12 times more, in total you have to pour 18-20 times, more the batter you pour thicker the ghevar will be. You can make these ghevar in advance and keep it in an airtight container for couple of days.
8. To ensure that the batter is chilled throughout the frying process you can dip the bottle in ice cold water.
9. Your ghevars are ready, serve by dipping it or pouring some sugar syrup and topping it with lacche wali rabdi and some nuts of your choice.

Lacche wali rabadi

Ingredients:

• Milk 1.5 litre (full fat)
• Sugar 3 tbsp
• Cardamom powder a pinch

Method:

1. In a heavy bottom pan, bring the milk to a boil. Lower the heat and stir continuously so to prevent the milk to stick to the bottom of the pan.
2. Once the layer of the cream starts to form, start collecting the cream on the edges of the pan.
3. Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd.
4. Add sugar, and cook for 7-8 minutes while stirring. The consistency of the rabadi should be little liquidy. Add little cardamom powder to elevate its flavour.
5. Cool down the rabadi and refrigerate it before serving.

Sugar syrup

Ingredients:

• Sugar 1 cup
• Water 1 cup
• Lemon juice 1 tsp

Method:

1. Set a pan on medium heat, add water, sugar & lemon juice, stir & let the sugar dissolve.
2. Once dissolve bring to a boil and cook until it comes to one string consistency. To check dip the spoon in the syrup let the syrup rest for few seconds on the spoon and now take it on your finger, now dap between your index finger and thumb, it should form one string consistency. Switch off the flame and let the syrup cool down. Serve it by dipping the ghevar in it or simply pour it over the ghevar.