How to make Ghevar - SK Khazana -

Like other traditional Diwali customs, Ghevar can also be counted as one of them.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Cornflour

Cuisine : Rajasthani, Indian

Course : Desserts

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For more recipes related to Ghevar - SK Khazana checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Beetroot Cake . You can also find more Desserts recipes like Fruit Delight Pear Payasam with Malpua Brownie Red Pumpkin Ka Halwa Lal Kaddu Ka Halwa

Ghevar - SK Khazana

Ghevar - SK Khazana Recipe Card

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Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.

Prep Time : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Ghevar - SK Khazana Recipe

  • Refined flour (maida) (210 grams) 1 3/4 cups

  • Cornflour 1 tablespoon

  • Ghee (45 grams) melted ghee, at room temperature 1/4 cup

  • Baking soda 1/4 teaspoon

  • Sugar (500 grams) 2 cups

  • Milk 1 teaspoon

  • Saffron a pinch

  • Green cardamom powder a pinch

  • Ghee for deep-frying

  • Rabdi as required

  • Dried rose petals as required

  • Almonds slivers as required

  • Silver wark as required

Method

Step 1

Take ghee in a large bowl and add 3-4 ice cubes and mix well with your hand moving in circular motion till the mixture becomes white.

Step 2

Add refined flour, cornflour and baking soda and mix. Add 1 cup water and continue to mix with your hand till smooth. Add 2 more cups water and keep mixing, ensuring that that the ghee and water do not separate. If necessary add more water and mix to get a batter of coating consistency.

Step 3

Keep the batter in a cool place away from heat, but not in a refrigerator.

Step 4

Take sugar in a non-stick pan, add 1 cup water and cook stirring till the sugar dissolves. Add milk and mix well. Collect the scum which rises to the surface with a ladle and discard. Cook till the syrup reaches a one-string consistency. Add saffron and green cardamom powder and mix well. Remove from heat and keep warm.

Step 5

Heat sufficient ghee in a non-stick kadai on medium and place a round mold measuring 3½ inch in circumference and 2-inch in height in the center, so that three-fourth of the height of the mold is immersed in ghee.

Step 6

When the ghee is hot enough, pour one ladle of batter into the center of the mold in a thin stream. When the froth settles down, pour in another ladle of batter into the mold in a thin stream.

Step 7

When the froth settles down, make a hole in the center of the ghevar with a thin wooden skewer or satay stick and pour another ladleful of batter into the hole. Increase the heat and fry the ghevar, ladling hot ghee over it 2-3 times.

Step 8

When the center is firm and cooked, gently pull out the ghevar from the mold with a wooden skewer inserted in the center. Hold it over the kadai till most of the ghee drains away. Keep it on a rack placed on a plate and pour sugar syrup over it. . Spread rabdi on top, sprinkle some pistachio slivers, dried rose petals, almond slivers and silver warq. Make more ghevars similarly.

Step 9

Place the ghevars on a serving platter and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.