Ghevar - SK Khazana

Ingredients list for Ghevar - SK Khazana

• 1 3/4 cups Refined flour (maida) (210 grams)
• 1 tablespoon Cornflour
• 1/4 cup Ghee (45 grams) melted ghee, at room temperature
• 1/4 teaspoon Baking soda
• 2 cups Sugar (500 grams)
• 1 teaspoon Milk
• a pinch Saffron
• a pinch Green cardamom powder
• for deep-frying Ghee
• as required Rabdi
• as required Dried rose petals
• as required Almonds slivers
• as required Silver wark

Method

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.
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.
3. Keep the batter in a cool place away from heat, but not in a refrigerator.
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.
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.
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.
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.
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.
9. Place the ghevars on a serving platter and serve.