Advertisment

Ghevar - SK Khazana

Like other traditional Diwali customs, Ghevar can also be counted as one of them. This is a Sanjeev Kapoor exclusive recipe.

New Update
Ghevar - SK Khazana
Main Ingredients Refined flour (maida), Cornflour
Cuisine Rajasthani,Indian
Course Desserts
Prep Time 51-60 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Veg
Advertisment

Ingredients list for Ghevar - SK Khazana

  • 1 3/4 cups Refined flour (maida) (210 grams)
  • 1 tablespoon Cornflour
  • 1/4 cup Ghee (45 grams) melted ghee, at room temperature
  • 1/4 teaspoon Baking soda
  • 2 cups Sugar (500 grams)
  • 1 teaspoon Milk
  • a pinch Saffron
  • a pinch Green cardamom powder
  • for deep-frying Ghee
  • as required Rabdi
  • as required Dried rose petals
  • as required Almonds slivers
  • as required Silver wark

Method

  1. Take ghee in a large bowl and add 3-4 ice cubes and mix well with your hand moving in circular motion till the mixture becomes white.
  2. Add refined flour, cornflour and baking soda and mix. Add 1 cup water and continue to mix with your hand till smooth. Add 2 more cups water and keep mixing, ensuring that that the ghee and water do not separate. If necessary add more water and mix to get a batter of coating consistency.
  3. Keep the batter in a cool place away from heat, but not in a refrigerator.
  4. Take sugar in a non-stick pan, add 1 cup water and cook stirring till the sugar dissolves. Add milk and mix well. Collect the scum which rises to the surface with a ladle and discard. Cook till the syrup reaches a one-string consistency. Add saffron and green cardamom powder and mix well. Remove from heat and keep warm.
  5. Heat sufficient ghee in a non-stick kadai on medium and place a round mold measuring 3½ inch in circumference and 2-inch in height in the center, so that three-fourth of the height of the mold is immersed in ghee.
  6. When the ghee is hot enough, pour one ladle of batter into the center of the mold in a thin stream. When the froth settles down, pour in another ladle of batter into the mold in a thin stream.
  7. When the froth settles down, make a hole in the center of the ghevar with a thin wooden skewer or satay stick and pour another ladleful of batter into the hole. Increase the heat and fry the ghevar, ladling hot ghee over it 2-3 times.
  8. When the center is firm and cooked, gently pull out the ghevar from the mold with a wooden skewer inserted in the center. Hold it over the kadai till most of the ghee drains away. Keep it on a rack placed on a plate and pour sugar syrup over it. . Spread rabdi on top, sprinkle some pistachio slivers, dried rose petals, almond slivers and silver warq. Make more ghevars similarly.
  9. Place the ghevars on a serving platter and serve.
Advertisment