Ghevar is an Indian delicacy 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 cup sugar
- ½ cup water
- Combine the sugar and water in a pan. Simmer until 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 ¾ 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 cooking steps, using the remaining batter to make 9 ghevar pieces.
Notes, tips, and variationsEdit
- 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.