Ghevar

Ghevar is a crispy fried disc soaked in sugar syrup and garnished with nuts, usually associated with the Teej Festival in Rajasthan.

Serves: 10 portions

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INGREDIENTS

· Refined flour 800gms

· Sugar 200gms

· Almonds 300gms

· Pistachio 30gms

· Cardamom powder 3gms

· Saffron 1gm

· Ghee for frying 2kg

METHOD

1. In a mixing bowl add ghee and ice cubes and start rubbing with fingers until the ghee is pale and light.

2. Remove the ice cubes and add flour. Start adding the water a little by little and mix to avoid lumps.

3. Add all of the water and make a thin batter. Let the batter rest in the refrigerator for 15 to 20 minutes.

4. Meanwhile, heat the oil for frying on low to medium heat in a wok.

5. Make sugar syrup by boiling sugar and water. Add cardamom powder, saffron and keep it aside.

6. Once the oil is hot enough start pouring the batter from a ladle from a little height.

7. Keep pouring the batter after every 15 seconds until you have enough and desired thickness of ghevar.

8. When the sides of ghevar start releasing from the wok, take out the ghevar using a tong or chopstick.

9. Likewise, make all the ghevars. Pour the sugar syrup on top of ghevars and sprinkle pistachios and garnish with chopped almond.

CHEF'S TIPS

1. You can add gram flour and lemon juice as well to the batter. It balances off the flavours.

2. You can garnish with a silver vaark if desired.

3. If you have Rabri available with you, you can pour some rabri over the top.