Hello friends. Today, I will make Rajasthani Ghevar
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To make Rajasthani Ghevar Recipe, we will need.
- 150 gram all purpose flour
- 2 teaspoon desi ghee
- 50 ml full cream milk
- 5-6 ice cubes
- Refined oil or ghee for frying 500 ml
how to make rajasthani ghevar recipe
Add desi ghee in a bowl wit the ice cubes. It will freeze the ghee, so that it can be pressed easily.
Using your hands, make a smooth paste like this. When it turns smooth, and fluffs a little, remove the ice cubes. It should be this smooth, and fluffy.
Add all purpose flour, and some milk (quantities as shown in ingredients), add some water too, and mix. You can use blender, or whisker too, but I am mixing it traditionally.
There should be no lumps. That is why, I used only half flour. Now add the other half with water, and mix. Do not add all water at once, it could form lumps. It is smoothly mixed. It is still thick. Add some more water.
The perfect batter is important in this Rajasthani Ghevar Recipe . The consistency should be perfect. It can be runny, but not thick. It is in perfect pouring consistency.
After batter, for the next step, take a pan with less width, but the thickness is more. I am using non-stick pan. A flat surface utensil is used. This pan looks large to me.
The ghevar will be large, and it will be difficult to store. But I have a remedy for that. You can use cake mold. But this cake mold is large too. So, I have taken this steel sieve, and removed the sieve.
This is the perfect size. I considered it important to share this tip. i have shred more in this video. Add oil in pan for frying. I am using refined oil, you can use desi ghee too.
After it is heated, put the steel ring, and add the batter from a height of 2 feet. If you don’t feel comfortable with sauce, or cup, you can use sauce bottle too. When the bubbles reside, make some space in the middle.
Keep the gas full. And put more batter like this. When bubbles reside, again remove from middle using wooden spoon. I have repeated the process 5-6 times, which is enough for this size.
Add batter on all sides to bind. After it sets a little, remove the ring. It will come off easily. Fry till it is golden brown. Take it out carefully, as it might break.
Do not put directly on plate, rather put on a stand to drain oil. The consistency is perfect. Similarly make others. I have prepared 3 perfect ghevar from the batter.
Let them cool, and drain. Prepare sugar syrup until then. To make sugar syrup, you will need, 300 gram sugar, 1 teaspoon cardamom powder, Watch the step carefully, the syrup should be perfect. I have shown step by step.
Add 1 cup water, and 300 gram sugar, and mix it by stirring, and boil. I have tried to share all steps carefully. Do tell me in comments, and subscribe to my channel and click the bell icon to get instant notifications about new recipe.
Use clean sugar for syrup, otherwise the syrup will not be clear. In that case add milk in it, and remove the bubbles after boiling.
The sugar here is clear, so this process is not needed. When it starts boiling, boil for 1 more minute, and then sim the gas. To check the thickness, take a drop between finger, and thumb, It is perfect.
The syrup of this thickness is used in sweets like ghevar, rasgulla, gulab jamun, and jalebi, so that it enters within them. Now add cardamom powder for fragrance.
The sugar syrup is ready. Now pour it over the ghevar like this.The cooks dip it in syrup to make it soft, but I am pouring to make it crispy, and sweet. Apply some rabri over it. I have made this at home. Soon, I will upload its recipe.
You can use market rabri too. Garnish with sliced almonds, and pistachios. The tasty ghevar is ready.
You can use the Rajasthani Ghevar Recipe without sugar syrup on it for 20-25 days, and keep them in air-tight containers. After applying rabri, you wll have to consume them in 2 days. So, do not apply rabri on all at once.
The sugar syrup ghevar can be stored for 10-12 days. Do check out all my interesting recipes. Do lie, share, subscribe, and click the bell icon. We will meet soon with a new recipe. bye bye.