Ghevar

G

hevar is a North Indian delicacy especially prepared during the festivals of Teej & Rakhi. I enjoyed ghevar before my marriage every year but after my marriage, we were in Bangalore and I was sad every Teej as I was missing my favorite sweet. After comming to United States it was just a dream to eat it some day. I was happy to see the recipe when Priya posted it and I was sure that I'm going to give it a try. Priya got this recipe from Nisha, this is how a good recipe travel. I'm thankful to both of them that I enjoyed the Ghevar on this Rakhi. This  is made of flour, milk ghee and sugar.  

Ingredients

All purpose flour - 1 1/2 cup

Milk(cold or room temprature) - 1/2 cup

Ghee - 1/2 cup + 3-4 cup

Water - 2 cup

For Sugar syrup 

Sugar - 1 1/2 cup

Water - 1 cup

Method

In a mixing bowl mix Milk and 1/2 cup ghee nicely for 2-3 minutes. Add all purpose flour and mix well, make sure that there are no lumps. You can use your mixer too for mixing. Add water little by little and mix it well into a running consistency. ( Check Nisha's vedio)

Take a cylindrical container of the size of the ghevar you want to make and fill it half with ghee and heat it. Meanwhile make the sugar syrup and let it cool. To check if ghee is hot or not, drop little batter in ghee and immediately it should come on the top. Now take a big spoonful(about 1/3 cup sized) of batter and slowly pour it in the middle of the pan in a continuous threadlike stream. You will see the bubbles, let them subside. When bubbles subside add another spoonful right in the middle of the pan and let bubbles come and subside. The middle of the pan will be crowded by this time, push the batter from the middle of the pan to the sides with the back of a  thin spoon. Repeat the process till you reach the desired thickness of ghevar. I did 4 spoonfull for one ghevar. Reduce the heat to medium and cook ghevar till nice golden color. It will take around 2-3 minutes.

As you see golden brown spoton the top, drain it on the papper. Keep it slanted to get rid of extra ghee.
Keep syrup in a wide flatbottomed 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. Let it cool and serve. 

You can serve it with rabri too. Refer here for rabri recipe.
This goes to Bookmarked Recipes.

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