Ghevar is a traditional delicacy from the state of Rajasthan which is liked by people all over the world. This flaky and delicious dessert which is served with Sugar syrup, Rabdi, Thickened sweetened milk or Kheer. Ghevar brings back lots of my memories from my native place. It reminds of that little night time we family use to spend while having milk ghevar at night. It reminds me of those winter weddings where my favorite stall was this one place where you get hot steamed and thickened milk with the ghevar. Since living in a place like Rajasthan you get endless types of sweets from traditional to fusion and so you never get chance to try your hands on them. But when you are away from your place and you feel like eating those things there is no other option than cooking it by yourself. So here I have this very simple and easy recipe. You just need few ingredients and few tips to take care and your ghevar would be deliciously ready…
- 1 cup all-purpose flour
- 1/2 cup clarified butter
- 1/2 cup milk
- 1/2 cup water
- Clarified butter/Ghee to deep fry
- Pinch of turmeric powder
1. Mix all-purpose flour and butter and give this a good whisk until it's pasty. This would take about 8-10 mins.
2. Now add 3-4 tbsp milk than 3-4 tbsp water and mix again. Keep adding this until this forms a lump free flowing batter.
3. At last add pinch of turmeric and mix. Now let this rest for about 15 min in refrigerator.
4. After 15 min, heat the clarified butter, it should be very hot.
5. Take a ladle full of batter and from the height try to pour little batter like drops in the middle of the butter. Be careful because the butter will boil and come out, but you have to stop when it reaches to the top of the pan and later when it gets down start pouring again.
6. Pour at least 5-6 ladle of batter to give the ghevar right thickness. If you can see the whole in the middle that's good, else you can make a whole with the help of a knife. It should look exactly like the picture. The net like texture you see in the picture is exactly what you need to make the ghevar right.
7. When it gets light brown scrape it out from the corners of the pan and push it down very carefully and turn the flame to medium so it gets cooked from either side too.
8. When cooked take a spoon and hold this from the middle and take it out carefully and put this on the tissue.
9. Make rest of the ghevar in this way. You should get either 3 or 4 ghevar from this batter.
Enjoy this with kheer or thickened milk. This is the best thing I love eating in winters for my breakfast.
1. All the ingredients should be cool or at the room temperature, if not the batter would not turn out right. 2. While pouring always keep in the mind that the butter is hot and is on high flame. Later at last you can turn it to medium flame to cook it from the other side. 3. To check pour little batter in the starting into the hot butter and if it forms net kinda texture it's right. If it's forming small boondi or tiny ball shape its thick and you have to add milk to it. 4. From more height you pour the best texture you will get. Hope you liked my recipe. Do try and share. See you soon with another great recipe.