Crispy & Porous Ghewar

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 Crispy & Porous Ghewar




Ingredients 

  • ½ cup ghee / clarified butter 
  • 1 Block ice 
  • 2 cup maida / plain flour / refined flour 
  • ½ Cup milk, chilled 
  • 3 cup water, chilled 
  • 1 tsp lemon juice for sugar syrup 
  • 1 cup sugar 
  • ¼ cup water other ingredients 
  • Oil/ghee for deep frying 
  • Dry fruits, for garnishing 
  • ¼ tsp cardamom powder / elachi powder 
  • Fruits (Apple/Mango/Pomogrinate etc)
Process
  • Firstly, in a large mixing bowl take ½ cup ghee.
  • Add blocks of ice in the ghee and start to rub.
  • Rub the ghee in a circular motion till the ghee thickens and turns creamy.
  • Keep rubbing for 5-6 minutes or till the ghee turns creamy and whitish.
  • Now add 2 cups of maida and crumble well do not knead the dough as we are going to make the batter.
  • Then add ½ cup chilled milk and give a rough mix.
  •  Add 1 cup of chilled water and make a thick batter.
  • Add another cup of chilled water and start to whisk for 5 minutes.
  • Furthermore, add 1 tsp lemon juice and another cup of chilled water.
  • Continue to whisk till there are no lumps. 
  • Prepare a smooth flowing consistency ghevar batter. 
  • The batter is ready to make ghevar, keep chilled till you are ready to fry.
  • Heat ghee or oil in a saucepan or large Kadai placing a ring mould in the centre.
  • Make sure the oil is very hot, then pour the 2 tbsp of batter keeping a good distance from the oil.
  • The batter will splatter.
  • Pour another 2 tbsp of batter in the centre in a thin stream keeping distance from oil.
  • Repeat 10-15 times depending on the size of the saucepan.
  • Make sure to leave a hole in the centre.
  • Fry on medium flame till the ghevar turns golden brown.
  • Scrape the sides with a knife and push ghevar into the oil.
  • Continue to fry till the bubbles disappear completely.
  • Pull the ghevar out gently, and drain off the oil completely and keep aside. 
  • Now prepare the sugar syrup by taking 1 cup sugar and ¼ cup water.
  • Dissolve the sugar completely and boil for 5 minutes.
  • Continue to boil till 2 string consistency is attained.
  • Pour the sugar syrup over ghevar or dip the ghevar in sugar syrup.
  • Garnish with chopped nuts and sprinkle cardamom powder.
  • finally, garnish the ghevar with rabri or condense milk and small chopped fruits and it's ready to serve.



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