Kesariya flavoured Ghevar

Name: How to cook Kesariya flavoured Ghevar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Multiple serve
Cuisine: Us

Introduce

Chef :

Aruna Thapar

Kesariya flavoured Ghevar

#Spiceweek7 #Saffron Ghevar is a traditional Indian sweet made of flour and soaked in sugar syrup and garnished with nuts and rabri (thickened milk) during Saavan! I made it first time. The centre of ghevar is not visible as it gets closed due to excess batter deposit in centre.

Ingredient

Food ration :

Multiple serve

Cooking time :

1 hour

1 bowl

all-purpose flour

1 tbsp

besan

1/4 cup

pure ghee

4-6

ice cubes

1 bowl+ 2 tbsp

sugar

1/2 cup

milk + 1/2 litre full cream milk for making rabdi

2 cup

water + 1/2 cup for chashni + 4 cup for adjusting batter

1/2 tsp

Green cardamom powder

lemon

8-10 strands

saffron

8-10

pistachio

as per need

Cooking Oil for deep frying ghevar

Cooking instructions

* Step 1

Blend ghee and ice cubes in a mixer. Add 2 tb spoon milk and blend again.

* Step 2

Add little maida, besan, milk, cold water and blend again. Again add maida, besan, milk, cold water and blend again. Like this blend it 4-6 times by adding these 4 ingredients in small proportions.

* Step 3

Now add cold water and blend again for 5 minutes. Like this add water 3 times and blend again and again.

* Step 4

Transfer it in a bowl. Adjust the consistency of mixture by adding chilled water slowly and keep in fridge. It should remain cold.

* Step 5

For making sugar syrup : Add 1 /2 bowl water and 1 bowl sugar in a pan and make a chashni of single tar. Add half of saffron strands and half of green cardamoms powder in it. Squeeze half lemon juice in chashni to stop crystallisation. You

* Step 6

For making rabdi: Boil 1/2 litre full cream milk. Slow the flame and let it simmer on low flame till it turn thick. Add remaining 1/2 cardamom powder and 2 tb spoon sugar and mix.

* Step 7

Now take a deep pan. Fill it half with cooking oil and heat on high flame.

* Step 8

Now squeeze 1/2 lemon juice in ghevar solution and mix. Fill this solution in a bottle with nozzle.

* Step 9

Now pour batter (approx. 1 tb spoon) from a high height in warm oil, when bubbles subsidise add batter again. Repeat this process at least 10 times. Make a whole in the centre with a wooden stick. When cooked remove in a plate carefully. Likewise make all the ghevar. I could ake 4. with this mixture.