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First take three ingredients separately i.e. milk,ghee(clarified butter) and water.
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Pour ghee and cold milk in a bowl and whisk it well, so it mixes properly. You can use hand blender to save workload, if it’s not available, use a whisk. Blend it till ghee and milk emulsify into a smooth mixture and do not separate.
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Be careful not to blend it for a long time else the ghee would separate.
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Sieve the maida and add into the mixture above and whisk again.
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Make sure that no lumps are left behind and the batter formed is smooth.Now add water little by little and mix it well into a smooth consistency.
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Now add food color if you want (I have used oil based food color). Mix it well.
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The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string. (Check my pictures for consistency)
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Frying the ghevar:
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Take a round deep and flat-bottomed vessel. Heat ghee in a deep vessel.
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The quantity of ghee should be half of the density of the vessel. Heat it on high flame till the ghee gets very hot.
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Check the right temperature by dropping a small amount of the batter and see if it immediately comes up, without any delay, then its correct temperature.
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Pour much batter into the ghee to make a big circle depending on the how thick ghevar you want to make.
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I used two spoonful of batter. Pour the batter slowly in one continuous thin stream in the center of the pan.
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Bubbles start spluttering all over the surface of oil.
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Let the foam settle down. If the center point is totally covered , then use ladle to make little space in the center and keep on pouring the batter.
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Take 1- 2 min interval between pouring of batter.
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Turn flame low once you have poured batter into the ghee. Let it fry until it turns light brown in colour.
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Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper.
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Preparing the Sugar syrup
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Add water and sugar to pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.
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Pour a drop of syrup on a plate to check. Once it cools down a little bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready.Turn off the flame. Let the syrup cool down.
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Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.
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Your delicious Rajasthani Ghevar is ready. Garnish the Ghevar with rabri and nuts to make it more tempting.