Ghevar ?

Ghevar is a unique recipe which has its roots from Rajasthan, simply made with flour, milk and dryfruit.
Cuisine: Rajasthani
Ingredients

• 8 3 cups Plain Flour
• 8 1 cup Ghee
• 8 3-4 icecubes
• 8 4 cups water
• 8 1/2 cup Milk
• 8 1/4 tsp Yellow Colour
• 8 1 kg Ghee

Syrup:

• 8 1 1/2 cups Sugar
• 8 1 cup Water
• Topping:
• 8 1 tsp Cardamom Powder
• 8 1 tbsp Almonds chopped
• 8 1 tbsp Pistachios
• 8 1 tbsp Milk
• 8 1/2 tsp Saffron dissolved in milk
• 8 Silver foil

Method

• Prepare sugar syrup of 1 thread consistency and keep aside.
• In a large bowl put ghee.
• Add milk, flour and 1 cup water.
• n Mix together to make a smooth batter.
• Dissolve colour in some water and add to batter. Add more water as required.
• Batter should be of running consistency.
• Take an aluminium or steel cylindrical container.
• The height should be at least 12″. And diameter 5-6″.
• Fill half with ghee. Heat.
• When ghee is 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.
• Place on a mesh to drain excessive oil.
• Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
• Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
• 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.
• Ghevar is ready to be served.