Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, rajasthani ghewar. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Rajasthani ghewar is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Rajasthani ghewar is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rajasthani ghewar using 14 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Rajasthani ghewar:
- Prepare 1 ½ cups All-purpose flour
- Take 1/3 cup Ghee
- Prepare ¼ cup Milk
- Prepare 1 cup Water (ice-cold)
- Take a big pinch Yellow food color
- Make ready Pinch of strands Saffron
- Prepare Ghee or refined oil for frying
- Make ready 1 cup Sugar
- Take ½ cup Water
- Get ¼ tsp Cardamom powder
- Get Almonds slivered
- Make ready Pistachios slivered
- Take Pinch of strands Saffron
- Prepare Silver varak (optional)
Pouring the batter in hot ghee is the tricky part to get the correct. For Teej fest and Rakshabandhan mostly used. I tried Ghewar and first one was a hit. However, the ghee fell out of the vessel in huge amount.
Steps to make Rajasthani ghewar:
- Sugar syrup:
- In flat bottom pan, heat sugar and water till it boils well
- Add cardamom powder and simmer on low heat till one string syrup
- Take it off the heat
- In a bowl, take ghee, milk and whip well for 3-4 minutes adding little water (1 tbsp) at a time (you will need just 3-4 tbsp of water at this stage, do not add all the water at once)
- Mixture should be light and creamy
- Gradually add sifted all-purpose flour and remaining water alternately to form thin batter, batter should be lump free and running consistency (if batter is too thick you can little more water,do not add too much water at a time, I added extra 3/4 cup water)
- Now add yellow color, saffron and mix well.
- In a round, deep and flat bottomed vessel take ghee or oil for more than a half of the level.
- Heat it on high flame till it is very hot
- Drop a small portion of batter to check whether it immediately comes on top (should not stick to bottom)
- In a hot oil or ghee, pour a ladle full of batter and pour it in the center of the vessel in very thin continous string from a height of atleast 12 inches (be careful as ghee or oil is very hot and it may splatter)
- Ghee will bubble after pouring of the 1st ladle of batter, wait for 1min till ghee or oil settles down.
- You may need to reduce the heat if ghee bubbles too much, then increase flame again
- When you will pour the batter in the center of the vessel, it will spread around the sides, later while cooking it will come together
- Pour another ladle of batter in same manner as that of 1st ladle of batter
- Repeat this for 4-6 times or more depending on the size of ghewar required
- Using iron or wooden skewers to make a hole in the center, do this each time after pouring every ladle of batter
- Fry on medium high heat till golden brown and crisp
- Take it out very carefully with the skewer and place on a paper towel to drain out excess ghee or oil
- Dip the ghewar in the sugar syrup for 10 seconds and drain the excess
- Garnish with almonds, pistachios, saffron
- Serve the ghewar with rabdi.
Ghevar (Devanagari:घेवर) is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh etc. Bishnoi Tiger force member Watch the latest video from TEAM RAJASTHANI(@ghewar.khara.btf). Rajasthani Jugalbandhi ( Musical Ensemble ) Natya Sutra Music by Invis. ghewar sweet can be served with myriad options. it can be served plain with basic sugar syrup, or perhaps with mawa, rabri, malai, dry fruits, kevra and also silver vark.
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