Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup ghee
- 1/2 cup milk
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 1 cup mawa (khoya)
- 1/2 cup sugar
- 1/2 cup water
- 1 tbsp chopped almonds
- 1 tbsp chopped pistachios
- Oil for frying
Special Equipment Needed:
- Ghevar mould
- Deep frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, add all-purpose flour, ghee, milk, water, cardamom powder, and saffron strands. Mix well to form a smooth batter.
2. Heat oil in a deep frying pan. Place the ghevar mould in the oil and let it heat for 2-3 minutes.
3. Pour a ladleful of batter into the mould and let it cook on medium heat until the edges start to turn golden brown.
4. Using a slotted spoon, carefully remove the ghevar from the mould and place it on a plate. Repeat the process to make more ghevars.
5. In a separate pan, add mawa and sugar. Cook on low heat until the sugar melts and the mixture thickens.
6. Add water to the mawa mixture and cook for another 2-3 minutes.
7. Place a ghevar on a serving plate and pour the mawa mixture over it. Repeat the process with the remaining ghevars.
8. Garnish with chopped almonds and pistachios.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying ghevar
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 15g
Carbohydrates: 30g
Protein: 6g
Substitutions for ingredients:
- Clarified butter can be used instead of ghee.
- Evaporated milk can be used instead of mawa.
Variations:
- Ghevar can be topped with rabri instead of mawa.
- Dry fruits like cashews and raisins can be added to the mawa mixture.
Tips and Tricks:
- Make sure the ghevar mould is heated well before pouring the batter.
- Use a slotted spoon to remove the ghevar from the mould to avoid breaking it.
- The mawa mixture should be thick enough to coat the ghevar well.
Storage Instructions:
Mawa ghevar can be stored in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Mawa ghevar can be reheated in a microwave for 30 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Mawa ghevar can be presented on a traditional Indian platter with a sprinkle of saffron strands and rose petals.
Garnishes:
Chopped almonds and pistachios
Pairings:
Mawa ghevar can be paired with a hot cup of masala chai or a glass of cold lassi.
Suggested Side Dishes:
Mawa ghevar can be served as a dessert on its own.
Troubleshooting Advice:
- If the ghevar is sticking to the mould, add a few drops of water to the batter and mix well.
- If the mawa mixture is too thick, add more water to achieve the desired consistency.
Food Safety Advice:
- Use fresh ingredients to avoid spoilage.
- Make sure the oil is heated well before frying the ghevar to avoid oil splatters.
Food History:
Mawa ghevar is a traditional Rajasthani dessert that is typically made during festivals like Teej and Raksha Bandhan.
Flavor Profiles:
Mawa ghevar has a sweet and creamy flavor with a hint of cardamom and saffron.
Serving Suggestions:
Mawa ghevar can be served as a dessert after a traditional Indian meal.
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Region: Indian