Ingredients of this recipe:
3 cups Plain फ्लौर
1 cup घी
3-4 ice cubes
4 cups वाटर
1/2 cup मिल्क
1/4 tsp Yellow कलर
1 kg घी
Syrup:
1 1/2 cups Sugar
1 cup Water
Topping:
1 tsp Cardamom पावडर
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver फोइल
Method to make this recipe :
Prepare sugar syrup of 1 thread consistency and keep aside.
· In a large bowl put ghee.
· Add milk, flour and 1 cup water. Mix together to make a smooth batter.
· Dissolve colour in some water and add to batter. Add more water as required.
· Batter should be of running consistency.
· Take an aluminium or steel cylindrical container.
· The height should be at least 12". And diameter 5-6".
· Fill half with ghee. Heat.
· When ghee is hot, take a 50 ml, glassful of batter.
· Pour in centre of ghee, slowly in one continuous threadlike stream.
· Allow foam to settle. Pour one more glassful in hole formed in centre.
· When foam settles again, loosen ghevar with an iron skewer inserted in hole.
· Place on a mesh to drain excessive oil.
· Keep sugar 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 .
· Cool a little, top with silver foil.
· Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
· Ghevar is ready to be served.
Prepare sugar syrup of 1 thread consistency and keep aside.
· In a large bowl put ghee.
· Add milk, flour and 1 cup water. Mix together to make a smooth batter.
· Dissolve colour in some water and add to batter. Add more water as required.
· Batter should be of running consistency.
· Take an aluminium or steel cylindrical container.
· The height should be at least 12". And diameter 5-6".
· Fill half with ghee. Heat.
· When ghee is hot, take a 50 ml, glassful of batter.
· Pour in centre of ghee, slowly in one continuous threadlike stream.
· Allow foam to settle. Pour one more glassful in hole formed in centre.
· When foam settles again, loosen ghevar with an iron skewer inserted in hole.
· Place on a mesh to drain excessive oil.
· Keep sugar 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 .
· Cool a little, top with silver foil.
· Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
· Ghevar is ready to be served.
