Food Blogs
Ghevar Recipe
Prep Time | 10 minutes |
Cook Time | 120 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 3/4 cups plain flour 200 grams, maida
- 1 tbsp arrowroot or cornflour 10 grams
- 1/4 cup melted ghee cooled
- a few drops kewda essence
Ingredients
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Instructions
For the sugar syrup
- Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
- Remove from the heat and keep warm.
How to proceed
- Combine the flour, arrowroot and melted ghee in a bowl.
- Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
- Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
- The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
- Keep the batter in a cool place away from the heat.
- Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
- Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
- Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
- When the froth subsides, pour in another spoonful in the centre in a thin stream.
- Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
- Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
- When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
- Immerse in sugar syrup, drain quickly and place on a serving plate.
- Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Recipe Notes
You have to buy special ghevar mould to make this delicacy.
You can also use a primus stove ring of size 4 [75mm. (3") in diameter] to obtain 25 ghevars.
Alternatively, you can use a large mould to get fewer ghevars in which case the cooking time will increase.
SERVING SUGGESTION :
You can also top the ghevar with quick rabdi.