Showing posts with label rajasthani. Show all posts
Showing posts with label rajasthani. Show all posts
Rajasthani Dahi Papad Ki Sabzi Papad Yogurt Curry
Wednesday, April 16, 2014
We south Indians always love to have papads along with most of our dishes or else we rarely use them making a dal based gravy called kootu. But papads in yogurt curry, i crossed here and seriously the name of this dish itself tempted me a lot and prepared this sabzi before few days. Trust me this dish is seriously very quick,within less than 10minutes your side dish for rotis will be ready and you can enjoy them very well immediately. This curry once gets cool turned out thick and you can also finish it as a snack, but seriously you cant keep urself away from this sabzi definitely.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
I used usual papads for making this sabzi, you can go with any variety of papads and even the spiced variety papads works out wonder here. This sabzi is quite famous in Rajasthan cuisine and this side dish goes simply for papads,yogurt and few usual spices. No need of veggies or dals and a wonderful side dish to make very much quickly when compared to other sabzi.If you dont have any veggies or dont want to make a dal based side dish for your rotis, dont forget to give a try to this dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
6nos Papads (medium sized)
3tbsp Yogurt
2tsp Ghee
3/4tsp Chilly powder
1/4tsp Turmeric powder
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Water
Few chopped coriander leaves
Break the papads as medium sized pieces, dont break them too small and keep them aside.
Take the yogurt,chilly powder,turmeric powder in a bowl,mix well and keep aside.
In a pan, heat the ghee, lets splutter the mustard seeds,cumin seeds and add the asafoetida powder,fry.
Now add in the yogurt mixture and cook slowly until the oil separated from the yogurt.
Now add the papads,water and cook for 5minutes.
Check the salt,if needed add it, never add the salt while cooking, some papads will have enough salt, if more salt is added your sabzi will turn extremely salty.
Garnish with chopped coriander leaves.
Serve with rotis.
Rajasthani Thali SN Challenge
Wednesday, February 19, 2014
When i opened my mail today i was surprised to see a Rajasthani Thali for this months South vs North Challenge an event owned by Divya Pramil,seriously i was very happy to make some Rajasthani foods for todays lunch. Every first of the month, ill be posting a North Indian dish as am a part of the famous South vs North challenge. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
For our this months challenge, Manjula Bharath of Desi Fiesta challenged the southern team with her Rajasthani Thali while Sowmya of Nivedhanams challenged the Northern team with a fingerlicking delicious Vendhaya Keerai Paruppu Urundai Mor Kuzhambu.
As per Wiki, Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was perred by them. Their food cooked in pure ghee is famous for its mouth- watering aroma. Rajasthans tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
Coming to todays Rajasthani thali, Manjula shared 10 dishes, i prepared 9 dishes out of 10 and left one coz of the sun dried moongdal wadis, yep i dont get these sun dried wadis here and the weather is too nasty to make some at home itself.Thank god, i picked yesterday goond aka edible gum, also prepared the dal with yellow split moong dal instead of the green split moong dal as Manjula suggested, apart from it i followed the original recipes as Manjula shared and we had a Rajasthani feast today.I prepared boondis, bajra flour and yellow corn flour at home itself, eventhough i get them easily in Indian groceries.Since the motto of this event is to releve the challenge every first of the month, sometime we dont know about the ingredients we must need for the challenge. Obviously i dont hesitate a second to make few ingredients we might need for the challenges at home itself.
Here are the recipes i made for our todays lunch:
1)Baati
2)Dal
3)Bajiri Ki Roti - Millet Flour Flat Bread
4)Makkai Ki Roti - Corn Flour Flat Bread
5)Panchmel Ki Sabzi - Five Vegetables Dry Curry
6)Gatte Ki Kadhi - Gramflour dumpling in Yogurt gravy
7)Matta/Boondi Chaas - Chilled yogurt drink with boondis
8)Goondi Ki ladoo - Wheat flour and edible gum balls
9)Kesar Malai lassi - Saffron Creamy lassi
Baati:
1+1/2cup Wheat flour
Salt
3tbsp Ghee
Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
Divide the dough as equal balls,roll it.
Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking.
Enjoy with Dal.
Moong dal:
1/2cup Dal (yellow moongdal/split green moong dal)
1/4tsp Cumin seeds
1/2tsp Red chilly powder
1tsp Ginger garlic paste
1/4tsp Garam masala
2/4tsp Asafoetida powder
1/4tsp Turmeric
Salt
Pressure cook the moongdal.
Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
Add the cooked dal with enough water,bring it to boil.
Finally add the garam masala and let it cook in low flame for few more minutes. Sending this moongdal to my own event CWS-Yellow moongdal hosted by Manju.
Gatte Ki Kadhi:
For Gattas:
3/4cup Gram flour
1tsp Chilly powder
2pinch Carom seeds
1tbsp Curd
2tbsp Oil
Salt
For Kadhi:
2cups Beaten curd
1tbsp Gram flour
Few curry leaves
1tsp Cumin seeds
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Chilly powder
2tbsp Oil
Salt
Chopped coriander leaves
Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
Drain the water and keep aside the gattas.
Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
Add now the curd mixture, again a cup of water ,salt and bring it to boil.
Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
Add the chopped coriander leaves for garnishing.
Bajiri Ki Roti:
1cup Bajra /Millet flour
Salt
Water
Ghee as per need
Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
Flip the roti again and drizzle again the ghee and spread it over the roti.
Cook on both sides until the roti turns slightly crispy.
Makkai Ki Roti:
1cup Maize/Corn flour (yellow corn)
Salt
1+1/2cup Warm water
Ghee (for rotis)
Combine all the ingredients to form a smooth dough.
Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
Dust it with enough flour and press it between two plastic sheets as flat roti.
Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
Panchmel Ki Sabzi:
4cups Cluster beans,long beans,capsicum,cucumber,french beans (chopped)
1no Tomato
1tsp Cumin seeds
1/2tsp Mustard seeds
1tsp Chilly powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
Dont overcook the veggies and serve with rotis.
Matta/Boondi Chaas
1cup Yogurt
2cup Water
1/4cup Boondi
1/2tsp Cumin powder
Salt
A pinch Red chilly powder
Take all the ingredients including boondhi and blend till smooth.
Finally add more boondis to the chaas and serve chilled.
Goond Ki Ladoo:
1+1/2cup Wheat flour
3tbsp Edible gum/goond
1/2cup Powdered sugar
1/4tsp Cardamom powder
2tbsp Ghee for frying edible gum
3tbsp Ghee for roasting wheat flour
Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
1cup Milk
1/2cup Whipping cream
Sugar
A pinch Salt
1/2cup Water
1/2tsp Saffron strands (soaked in warm milk)
Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooht.
Pour it in a glass.
Serve chilled.
Enjoy the Rajasthani Thali!!!
For our this months challenge, Manjula Bharath of Desi Fiesta challenged the southern team with her Rajasthani Thali while Sowmya of Nivedhanams challenged the Northern team with a fingerlicking delicious Vendhaya Keerai Paruppu Urundai Mor Kuzhambu.
As per Wiki, Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was perred by them. Their food cooked in pure ghee is famous for its mouth- watering aroma. Rajasthans tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.
Coming to todays Rajasthani thali, Manjula shared 10 dishes, i prepared 9 dishes out of 10 and left one coz of the sun dried moongdal wadis, yep i dont get these sun dried wadis here and the weather is too nasty to make some at home itself.Thank god, i picked yesterday goond aka edible gum, also prepared the dal with yellow split moong dal instead of the green split moong dal as Manjula suggested, apart from it i followed the original recipes as Manjula shared and we had a Rajasthani feast today.I prepared boondis, bajra flour and yellow corn flour at home itself, eventhough i get them easily in Indian groceries.Since the motto of this event is to releve the challenge every first of the month, sometime we dont know about the ingredients we must need for the challenge. Obviously i dont hesitate a second to make few ingredients we might need for the challenges at home itself.
Here are the recipes i made for our todays lunch:
1)Baati
2)Dal
3)Bajiri Ki Roti - Millet Flour Flat Bread
4)Makkai Ki Roti - Corn Flour Flat Bread
5)Panchmel Ki Sabzi - Five Vegetables Dry Curry
6)Gatte Ki Kadhi - Gramflour dumpling in Yogurt gravy
7)Matta/Boondi Chaas - Chilled yogurt drink with boondis
8)Goondi Ki ladoo - Wheat flour and edible gum balls
9)Kesar Malai lassi - Saffron Creamy lassi
Baati:
1+1/2cup Wheat flour
Salt
3tbsp Ghee
Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
Divide the dough as equal balls,roll it.
Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking.
Enjoy with Dal.
Moong dal:
1/2cup Dal (yellow moongdal/split green moong dal)
1/4tsp Cumin seeds
1/2tsp Red chilly powder
1tsp Ginger garlic paste
1/4tsp Garam masala
2/4tsp Asafoetida powder
1/4tsp Turmeric
Salt
Pressure cook the moongdal.
Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
Add the cooked dal with enough water,bring it to boil.
Finally add the garam masala and let it cook in low flame for few more minutes. Sending this moongdal to my own event CWS-Yellow moongdal hosted by Manju.
Gatte Ki Kadhi:
For Gattas:
3/4cup Gram flour
1tsp Chilly powder
2pinch Carom seeds
1tbsp Curd
2tbsp Oil
Salt
For Kadhi:
2cups Beaten curd
1tbsp Gram flour
Few curry leaves
1tsp Cumin seeds
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
1tsp Chilly powder
2tbsp Oil
Salt
Chopped coriander leaves
Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
Drain the water and keep aside the gattas.
Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
Add now the curd mixture, again a cup of water ,salt and bring it to boil.
Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
Add the chopped coriander leaves for garnishing.
Bajiri Ki Roti:
1cup Bajra /Millet flour
Salt
Water
Ghee as per need
Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
Flip the roti again and drizzle again the ghee and spread it over the roti.
Cook on both sides until the roti turns slightly crispy.
Makkai Ki Roti:
1cup Maize/Corn flour (yellow corn)
Salt
1+1/2cup Warm water
Ghee (for rotis)
Combine all the ingredients to form a smooth dough.
Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
Dust it with enough flour and press it between two plastic sheets as flat roti.
Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
Panchmel Ki Sabzi:
4cups Cluster beans,long beans,capsicum,cucumber,french beans (chopped)
1no Tomato
1tsp Cumin seeds
1/2tsp Mustard seeds
1tsp Chilly powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
Dont overcook the veggies and serve with rotis.
Matta/Boondi Chaas
1cup Yogurt
2cup Water
1/4cup Boondi
1/2tsp Cumin powder
Salt
A pinch Red chilly powder
Take all the ingredients including boondhi and blend till smooth.
Finally add more boondis to the chaas and serve chilled.
Goond Ki Ladoo:
1+1/2cup Wheat flour
3tbsp Edible gum/goond
1/2cup Powdered sugar
1/4tsp Cardamom powder
2tbsp Ghee for frying edible gum
3tbsp Ghee for roasting wheat flour
Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
1cup Milk
1/2cup Whipping cream
Sugar
A pinch Salt
1/2cup Water
1/2tsp Saffron strands (soaked in warm milk)
Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooht.
Pour it in a glass.
Serve chilled.
Enjoy the Rajasthani Thali!!!
Makhaniya Lassi Malai Lassi Rajasthani Sweet Lassi
Sunday, February 16, 2014
Summer will be very hot in India and obviously our first most wanted summer drinks will be definitely fresh juices or body coolers prepared with buttermilk or yogurt.My all time favourite summer drink is always the Indias famous buttermilk drink called The Lassi. Obviously i do prepare variety of lassis and love to blend out different lassis from the usual ones, once a while.
When i chosed Rajasthani cuisine for the second week of blogging marathon,i know ill be making an excellent,rich and very droolworthy lassi, then i checked with two of my fellow foodie bloggers. Finally i prepared this easy breezy,very tasty lassi with plenty of nuts,i combined both Priyas Lassi and Manjulas Lassi, i couldnt stop myself having it..Just love it and thanks to both Priya and Manju.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
2cups Yogurt
3/4cup Ice water
3tbsps Sugar
1/2tsp Rose water
4tbsp Heavy cream
Few almond nuts (sliced)
Few pistachios
Few melon seeds
Few saffron strands
Blend together the yogurt,ice water,heavy cream,sugar to a smooth consistency.
Add in the rose water and pour it in a glass.
Top its with saffron strands,nuts and melon seeds.
Serve immediately.
When i chosed Rajasthani cuisine for the second week of blogging marathon,i know ill be making an excellent,rich and very droolworthy lassi, then i checked with two of my fellow foodie bloggers. Finally i prepared this easy breezy,very tasty lassi with plenty of nuts,i combined both Priyas Lassi and Manjulas Lassi, i couldnt stop myself having it..Just love it and thanks to both Priya and Manju.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
2cups Yogurt
3/4cup Ice water
3tbsps Sugar
1/2tsp Rose water
4tbsp Heavy cream
Few almond nuts (sliced)
Few pistachios
Few melon seeds
Few saffron strands
Blend together the yogurt,ice water,heavy cream,sugar to a smooth consistency.
Add in the rose water and pour it in a glass.
Top its with saffron strands,nuts and melon seeds.
Serve immediately.
Rajasthani Lapsi Broken Wheat Pudding
Tuesday, February 11, 2014
You might heard lot about Lapsi, a beautiful sweet prepared with wheat rava aka dalia, but my todays recipe is going to be an another lapsi from Rajasthan. Rajasthani lapsi are traditionally prepared with jaggery and with ghee along with nuts and raisins. They looks dark in colour and they tastes absolutely fabulous. I erred two blogs for this lapsi and got a better idea about this lapsi finally tried it. They turned out extremely delicious and i couldnt stop myself having it. But this recipe is from Priyas Mharo Rajasthans Recipes instead of sugar i used jaggery apart from it, i followed Priyas recipes.
Since this week is going to be traditional foods for blogging marathon, am posting again a beautiful sweet from Rajasthan. Make some lapsi with jaggery next time if you are planning for,am sure you guys will love it.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
1cup Wheat rava/Broken wheat
3/4cup Ghee
3/4cup Grated Jaggery
3cups Water
1/4cup Almonds (sliced)& raisins
Heat the ghee in a pan, ghee makes this seriously super rich and flavourful.
Add the wheat rava/broken wheat to the ghee and roast it until a nice aroma comes out.
Add the water, jaggery to the roasted broken wheat and cook in simmer until the broken wheat gets well cooked.
Finally add the raisins and almonds, cook again for few more minutes.
Serve warm topped with more nuts.
Since this week is going to be traditional foods for blogging marathon, am posting again a beautiful sweet from Rajasthan. Make some lapsi with jaggery next time if you are planning for,am sure you guys will love it.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event CWS-Almonds guest hosted by Preeti of Simply Tadka.
1cup Wheat rava/Broken wheat
3/4cup Ghee
3/4cup Grated Jaggery
3cups Water
1/4cup Almonds (sliced)& raisins
Heat the ghee in a pan, ghee makes this seriously super rich and flavourful.
Add the wheat rava/broken wheat to the ghee and roast it until a nice aroma comes out.
Add the water, jaggery to the roasted broken wheat and cook in simmer until the broken wheat gets well cooked.
Finally add the raisins and almonds, cook again for few more minutes.
Serve warm topped with more nuts.
Rajasthani Mini Ghevar Topped with Rabdi SNC Challenge
Sunday, January 26, 2014
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.
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.
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