Ghevar - How To Make Jaipuri Malai Ghevar

Learn to make Ghevar with a video. Ghewar is a disc-shaped Rajasthani Dessert made using thick metal molds. It is cooked during festivals like Holi and Teej.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-ghevar-jaipuri-malai-ghevar-ghewar-video-recipe/

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RECIPE INGREDIENTS

» For Batter:

• 100ml ghee, also known as clarified butter
• 4-5 ice cubes
• 200g all-purpose flour / maida
• 3/4 cup whole or full fat milk, cold
• 1 cup ice cold water, or more if needed

» For Frying:

• Ghee or oil, for deep frying

» For Sugar Syrup:

• 200g sugar
• 400 ml water
• 7-8 saffron strands / kesar

» For Rabri:

• 2 cups or 1/2 liter full fat milk
• 5 tablespoons sugar
• 1 teaspoon cardamom powder / hari elaichi powder
• 7-8 saffron strands soaked in 2 tablespoon hot milk
• 4 tablespoons chopped nuts (chopped almonds, chopped cashews, chopped pistachio) to garnish

RECIPE INSTRUCTIONS

» Making Ghevar:

1. Add ghee to a large mixing bowl.
2. Now add ice cubes and whip with a whisk or rub vigorously with the fingers.
3. Keep rubbing or whipping until the ghee becomes white, light, and fluffy.
4. To this add flour, 1/4 cup water, 1/2 cup chilled milk, and whisk to make a lump free smooth batter.
5. Now add 1/2 cup water and 1/4 cup milk to this batter.
6. Whisk together to make a thin and pouring consistency batter (add more water if needed).
7. Fill a deep saucepan half with ghee/oil. Now heat it on high heat.
8. Once the ghee is smoky hot, take a ladle full of batter.
9. Pour the batter little by little slowly in a thread-like a stream into the center of ghee. The batter will frizzle up and spread immediately.
10. When the foam is settled, make a hole in the center by removing the batter from the center with the back of a ladle or a spatula.
11. Pour 5-6 more ladleful batter in the hole formed in the center repeating the same steps.
12. Once the pouring is done, start pressing the ghevar slightly inside the oil using the back of a spatula.
13. Once the ghevar turned golden in color, loosen it with a skewer/stick inserted in the hole.
14. Lift it carefully, and take it out of the pan.
15. Place ghevar on a wire mesh to drain the excess oil.

» Making Sugar syrup:

1. Add sugar, water and saffron strands to a pan and heat it over high heat.
2. Stir well until sugar dissolves. Now let it come to a rolling boil.
3. Turn the heat to medium and let it boil till you get the string consistency.
4. To check the consistency, put a drop of the syrup on a plate and put it between your thumb and index finger. Now move the fingers apart, if you see a thread forming, then it is ready.Remove it from the heat and let it cool slightly. But don't let it cool completely, we need warm syrup for Ghevar.

» Making Rabri:

1. Add whole milk to a heavy bottom pan. Let it come to a boil.
2. Once the milk starts boiling, lower the heat to medium.
3. As soon as the cream layer is formed on top, start scraping it from the sides with a spatula.
4. Boil until the milk has reduced to half. Now add in the saffron strands soaked in the milk. Keep stirring it occasionally to make sure that it is not sticking to the bottom.
5. Once the milk is thick and 1/4 of the quantity, add sugar and stir well.
6. Let it cook until sugar dissolves completely.
7. Now add cardamom and chopped nuts. Stir well and turn off the heat.
8. Let it cool down slightly. We need warm rabri for Ghevar.

» Serving Ghevar:

1. Place the bowl on a large plate and put the ghevar on top of the bowl.
2. Pour a sufficient amount of sugar syrup evenly all over and let it stay there for 2 minuted to drain excess syrup.
3. Spread warm rabri and garnish with chopped nuts, silver leaf, and rose petals. Enjoy warm or hot.

RECIPE NOTES

1. You can also use a squeeze bottle for making Ghevar.
2. For a better understanding of ghevar making process, don't forget the check out the ghevar recipe video in the recipe box.