From Wikibooks, open books for an open world
Ghevar is an Indian delicacy that is originally from the state of Rajasthan. It is made with a round mold and has a crispy but porous texture. The following recipe has been entered with inputs from Tarla Dalal recipe book.
- 1 3/4 cups (200 grams) plain flour (maida)
- 1 tbsp (10 grams) arrowroot or cornflour
- 1/4 cup melted ghee, cooled
- A few drops kewda essence (extract of Pandanus flower)
For the sugar syrup
- 1 cup sugar
- 1/2 cup water
For the sugar syrup
- Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
- Remove from the heat and keep warm.
- Combine the flour, arrowroot and melted ghee in a bowl.
- Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
- Add 2 more cups of water again in a thin stream while whisking continuously.
- At no point should the ghee and water separate.
- The batter should be of a coating consistency.
- More water can be added if required to achieve the required consistency.
- Keep the batter in a cool place away from the heat.
- Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
- Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
- Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream.
- The batter should settle in the mould.
- When the froth subsides, pour in another spoonful in the centre in a thin stream.
- Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick.
- Pour the batter into this centre each time.
- Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
- When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
- Immerse in sugar syrup, drain quickly and place on a serving plate.
- Repeat steps 7 to 13 and use the remaining batter to make 9 ghevar pieces.
Notes and variations
- If you do not have the Ghevar mould, you can use a stove ring to make Ghevar.
- Usually Ghevar is served with piping hot Rabri.