Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup ghee
- 1/2 cup milk
- 1/2 cup ice-cold water
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp lemon juice
Special equipment needed:
- Ghevar mould
- Deep frying pan
- Strainer
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, ghee, milk, ice-cold water, baking powder, cardamom powder, and saffron strands. Whisk until the batter is smooth and lump-free.
2. Heat ghee in a deep frying pan. Once the ghee is hot, pour a ladleful of batter into the ghevar mould. Slowly pour the batter into the mould in a circular motion. Fry for 2-3 minutes or until the ghevar turns golden brown.
3. Remove the ghevar from the mould and place it on a strainer to remove excess oil. Repeat the process with the remaining batter.
4. In a saucepan, add sugar, water, and lemon juice. Cook until the sugar dissolves and the syrup thickens.
5. Dip the ghevar in the sugar syrup and let it soak for 2-3 minutes.
6. Garnish the ghevar with chopped pistachios and saffron strands.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Ghee temperature: 180°C
Serving size:
4-5 people
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with vegetable oil.
- Saffron strands can be substituted with yellow food color.
Variations:
- Kesar Pista Ghevar can be made with different flavors such as rose, mango, or chocolate.
- The ghevar can be topped with rabri or malai.
Tips and tricks:
- Use ice-cold water to make the batter.
- Fry the ghevar on medium heat to avoid burning.
- Use a non-stick ghevar mould for easy removal.
Storage instructions:
- Kesar Pista Ghevar can be stored in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Kesar Pista Ghevar can be reheated in a microwave for 10-15 seconds.
Presentation ideas:
- Serve the ghevar on a plate with a drizzle of rabri or malai.
Garnishes:
- Chopped pistachios and saffron strands.
Pairings:
- Kesar Pista Ghevar can be paired with a cup of hot tea or coffee.
Suggested side dishes:
- Kesar Pista Ghevar can be served as a dessert on its own.
Troubleshooting advice:
- If the ghevar is not crispy, increase the heat and fry for a longer time.
- If the ghevar is sticking to the mould, grease the mould with ghee before pouring the batter.
Food safety advice:
- Use fresh ingredients to avoid food poisoning.
- Do not reuse the ghee for frying.
Food history:
- Ghevar is a popular dessert in Rajasthan, India, and is traditionally made during the festival of Teej.
Flavor profiles:
- Kesar Pista Ghevar has a sweet and nutty flavor with a hint of saffron and cardamom.
Serving suggestions:
- Serve Kesar Pista Ghevar as a dessert after a meal or during special occasions.
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Region: Indian