| Recipe Name:
Ghervar |
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| |
| Category:
Indian Regional |
Sub Category:
Rajasthani |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
60 mins |
3 |
|
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Ingredients: |
| Milk |
|
1/2 Cup |
| Water |
|
4 Cups |
| Solidified Ghee |
|
1 Cup |
| Plain flour |
|
3 Cups |
| Food color (Yellow) |
|
1/4 tsp |
| Ice cubes |
|
3-4 pieces |
| Essence of Kewra |
|
5-6 Drops |
| Ghee |
|
500ml |
| Milk with 1/2 tsp. of rubbed saffron |
|
|
| Chopped Almonds and Pistachios |
|
1 tbsp |
| Powdered Cardamom |
|
1 tsp |
| Ingredients for making Syrup: |
|
|
| Sugar |
|
1 Cup |
| Water |
|
1 Cup |
|
|
| |
Method: |
- Make sugar syrup.
- Take a large bowl and rub the solidified Ghee with ice cubes into it, till the color of the mix turns white.
- Add milk, flour and one cup water into a mix for making the batter.
- add the food color in water into the batter and after that mix the essence into it.
- You can add some water to make the batter free flowing.
- Fill a cylindrical container with ghee and heat it. Pour about 50 ml of batter into the container, after the settlement of the froth add another glassful of batter into the batter.
- When the froth settles down, take out the Ghevar and put it on a wire mesh to drain the oil.
- Take a large and flat container to hold the ghevar. After few minutes take out the ghevar and put it on mesh again. Let it cool down for few minutes and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.
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