Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee
- 1/4 cup milk
- 1/4 cup water
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup sliced almonds
- 1/4 cup sugar
- Oil for frying
Special equipment needed:
- Ghevar mould
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, ghee, milk, water, baking powder, and cardamom powder. Mix well until the batter is smooth and lump-free.
2. In a separate bowl, soak saffron strands in 1 tbsp of warm milk for 10 minutes.
3. Add the saffron-infused milk to the batter and mix well.
4. Heat oil in a deep frying pan. Once the oil is hot, place the ghevar mould in the pan.
5. Pour a ladleful of batter into the mould and let it cook on medium heat for 2-3 minutes.
6. Using a skewer, make holes in the ghevar to let the steam escape.
7. Pour another ladleful of batter on top of the cooked ghevar and let it cook for another 2-3 minutes.
8. Repeat the process until you have 4-5 layers of ghevar.
9. Once the ghevar is golden brown and crispy, remove it from the mould and place it on a wire rack to cool.
10. In a saucepan, combine sugar and 1/4 cup of water. Cook on medium heat until the sugar dissolves and the syrup thickens.
11. Dip the ghevar in the sugar syrup and let it soak for a few minutes.
12. Garnish the ghevar with sliced almonds and saffron strands.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 180°C
Serving size:
4-5 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with chickpea flour for a gluten-free version.
- Saffron strands can be substituted with turmeric powder for a similar color.
Variations:
- Add rose water or kewra water to the batter for a floral flavor.
- Top the ghevar with rabri or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before pouring the batter into the mould.
- Use a skewer to make holes in the ghevar to prevent it from becoming soggy.
- Let the ghevar cool completely before dipping it in the sugar syrup.
Storage instructions:
Store the ghevar in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the ghevar in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the ghevar on a decorative plate with a sprinkle of powdered sugar.
Garnishes:
Sliced almonds and saffron strands.
Pairings:
Masala chai or rose lassi.
Suggested side dishes:
None.
Troubleshooting advice:
- If the ghevar is not crispy, the oil may not be hot enough.
- If the ghevar is too thick, add more water to the batter.
- If the ghevar is too thin, add more flour to the batter.
Food safety advice:
Make sure to use a clean and dry ghevar mould to prevent contamination.
Food history:
Ghevar is a popular Rajasthani dessert that is traditionally made during the Teej festival.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the ghevar as a dessert after a meal or as a sweet snack with tea or coffee.
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Region: Indian