Health for life

Ghevar, an incredible Rajasthani delicacy served during Teej festival, a fasting festival for Hindu women,i have already heard about this high caloric sweets. But never had chance to tasted or prepared them at home.Coming to this months SNC challenge, an event Divya of You Too Ccan Cook, both Southern group members and Northern group members got their mail yesterday with their respective challenges.As am a part of Southern group, i have to make this famous Rajasthani ghevar for this months challenge. This challenge was suggested by Manjula Bharath of Desi Fiesta from Northern team,while Southern team challenged them with Vadacurry by Ramya krishnamurthy of LemonKurry, vadacurry is one of my favourite and seriously i felt like making them too.

When i went through Manjulas recipe, i thought this ghevar will be quite tricky. But for my surprise, this sweet is quite easy to make eventhough this incredible sweet goes for frying ghevar,sugar syrup and rabdi. The cooking process may sounds long but its truly worth to try this fantastic sweets.Ghevar goes for maida,sugar,ghee,saffrons,cardamom powder,few nuts,milk and condensed milk. If you have everything at home, this ghevar gets ready very much easily. Batter consistency plays an important role for making ghevar, batter should be thin without any lumps.

Honestly i have fallen in love with this fabulous sweet, even served with rabdi this ghevar have a mild crispy texture and we loved it very much. My lil one just relished this sweet delight and asked me again to make me some.But only disadvantage of this dish is its truly very highly caloric as the maida batter is fried in ghee or oil and served with hot sugar syrup, finally with highly sweetened rabdi. Once a while, we can enjoy this ghevar. Fried ghevar can stay for more than 15days in air tightened box. Thanks to Manjula for sharing this traditional sweet with us, we seriously loved it.


For Batter:
1+1/2cups Maida
2tbsp Ghee
Few saffron strands
1/4cup Milk (room temperature)
Warm Water (for making thin batter)
Oil for frying

Sugar Syrup:
1+1/2cup Sugar
1cup Water

Kesari Rabdi:
3cups Whole milk
1cup Sweetened condensed milk
1/2tsp Cardamom powder
Crushed pistachios,almonds
1tsp Saffron strands

Whip both milk and ghee together for few minutes.  

Add the maida and mix well, gradually add the water and mix it well to get a thin batter consistency.

Heat enough oil in a round,deep,flat bottomed vessel in high flame.Once the oil is hot, take the batter in a ladle and pour in the middle of the vessel in a thin stream from 1 foot height.

Once you pour the batter, the hot oil will start bubbling. After pouring a whole ladle of batter, stop of few seconds and start pouring small ladle of batter.

I went for two small ladle full of batter to make mine.Make a space in the center of the frying ghevar with a skewer once the batter gets settled.

Let the ghevar gets fried on medium flame until they turns golden brown.

Take the ghevar out of the oil caully with a skewer and keep over a paper towel to remove the excess of oil.

Make a one string consistency sugar syrup with the sugar and water and keep aside.

Meanwhile in an another vessel, boil the milk and cook in low flame until the milk gets reduced to half of the quantity,now add the saffron strands, cardamom powder and curshed nuts,mix it well.

Add finally the condensed milk and bring it to boil again and remove from the stove once the milk turns thick,keep aside.

While serving, spoon the sugar syrup over the crispy ghevar and tilt the plate to remove the sugar syrup. Top it with the rabdi and nuts and serve it immediately.

Related Posts : challenge, ghevar, mini, rabdi, rajasthani, snc, topped, with