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Thursday 20 November 2014

Recipe For Indian Sweets Ghevar

Recipe For Indian Sweets Ghevar Biography

Source(google.com.pk)
Ingredients
3 cups flour

1 cup ghee, solidified

3-4 ice cubes

4 cups water

1/2 cup milk

1/4 tsp food colour, yellow

1 kg ghee for deep frying

For the syrup:

1 and 1/2 cups sugar

1 cup water

For topping

1 tsp powdered cardamom

1 Tbsp chopped almonds & pistachios

1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil
Method
Prepare sugar syrup of 1 thread consistency.

Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

Add milk, flour and a cup of water. Mix to make smooth batter.

Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).

Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.

When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.

When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.

Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
Ingredients
1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
A few drops kewda essence (extract of Pandanus flower)
For the sugar syrup[edit]
1 cup sugar
1/2 cup water
Process
For the sugar syrup[edit]
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
Remove from the heat and keep warm.
For Ghevar
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 9 ghevar pieces.
Serve.
Mix flour, ghee, milk and 3 cups of water to make a batter.
Dissolve colour in the remaining water.
Mix the coloured water to batter.
Take an aluminium or steel cylindrical container.
Cylinder should have a height of at least 12", and a diameter of 5-6".
Fill half of the cylinder with ghee and heat.
Once the ghee is hot, pour a glass of batter in the centre of ghee.
Allow foam to settle.
Pour a glassful of batter in ghee again.
Once the foam gets settled again, place ghewar on mesh.
Prepare sugar syrup of one tar consistency.
Dip ghevar in syrup so as to remove the extra oil.
Keep it for cooling.
Pour few drops of saffronSprinkle chopped almonds, pistachios and cardamom powderGhevar is ready