BBA in Culinary Arts, Blog, Recipes

Ghevar Recipe

Plain flour (Maida) 250gm
Puree ghee 50gm
Sugar 400gm
Water 100ml
Milk 50gm
Ghee/oil for fry ghever

Method of Preparation: –
❖ Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
❖ Remove from the heat and keep warm. Combine the flour and melted ghee in a bowl.
❖ Add water in a thin stream, whisking continuously but at no point should the ghee and water separate.
❖ The batter should be of a coating consistency. Keep the batter in a cool place away from the heat.
❖ Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
❖ Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
❖ When the froth subsides, pour in another spoonful in the centre in a thin
❖ Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
❖ When the centre is firm and cooked then Deep in sugar syrup and serve at room temp.
Note :- Alternatively, you can use a large mould to get fewer ghevar in which case the cooking time will increase. Rabid or mava also use on top the ghevar.

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