Ghevar

Name: Ghevar
Cook time: 45 min
Total time: 45 min
Yield: 8-9 medium Ghevars
Ingredients: 3 cups plain flour; 1 cup solidified ghee; 3 -4 ice cubes; 4 cups water; 1/2 cup milk; 1/4 teaspoon yellow food coloring; 1 kg ghee (for deep frying); 1 1/2 cups sugar; 1 cup water; 1 teaspoon cardamom powder; 1 tablespoon chopped almonds; 1 tablespoon chopped pistachios; 1 tablespoon milk; 1/2 teaspoon saffron, rub in milk

Submitted by Charishma_Ramchandani

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Ready In:: 45mins
Ingredients:: 14
Yields:: 8-9 medium Ghevars

ingredients

3 cups plain flour
1 cup solidified ghee
3 -4 ice cubes
4 cups water
¹⁄₂ cup milk
¹⁄₄ teaspoon yellow food coloring
1 kg ghee (for deep frying)
For syrup
1 ¹⁄₂ cups sugar
1 cup water
Topping
1 teaspoon cardamom powder
1 tablespoon chopped almonds
1 tablespoon chopped pistachios
1 tablespoon milk
¹⁄₂ teaspoon saffron, rub in milk

directions

Prepare sugar syrup of 1 thread consistency.
(Refer features for procedure of syrup) Take solidified ghee in a large wide bowl.
Taking one icecube at a time rub the ghee vigourously.
Take more icecubes as required, till ghee becomes very white.
Add milk, flour and 1 cup water.
Mix to make smooth batter.
Dissolve colour in some water and add to batter.
Add more water as required.
Batter should be fairly thin (it should run offeasily when pour from spoon).
Take an aluminium or steel cylindrical container (do not use lid).
The height should be at least 12".
And diameter 5-6".
Fill half with ghee.
Heat.
When ghee is smoky 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.
Lift carefully, at a slant, and place on wire mesh to drain.
Keep hot syrup in a wide flatbottomed container to fit in ghevar.
Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
Alternatively.
Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
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.
Variation: One may also top ghevar with rabri prepared in advance.
This ghevar will howver not last as Long.
It will also be softer.

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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