Credits: indianfoodforever
Img Credits: anjali-cooking.blogspot
Video Credits: Youtube
Ingredients:
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee
Syrup:
1 1/2 cups Sugar
1 cup Water
1 cup Water
Topping:
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil
Method:
· 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.
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