Maida, sugar, milk cream and milk are the main ingredients used for making 'ghevar'. Since, 'ghevar' is made using a lot of sugar and fats from different sources, it is best to eat it in little quantities. It is high in sugar and fat.
To make 'ghevar' the Rajasthani sweet you will need the following ingredients:
• 2/3 cup Desi ghee + ghee for frying
• ½ cup full cream (left in the fridge for at least 3-4 hours – it should be nicely chilled)
• 2 cups maida
• 5 cups cold water
• Food colour – yellow
For 'chashni' (sugar syrup)
• 2 cups sugar
• 1 ½ cups water
• A few strands of 'kesar' (saffron)
• 2-3 choti elaichi (green cardamom)
For 'Malai Rabri'
• 1 litre full cream milk
• ½ cup sugar
• 2-3 drops 'kewra'
• ¼ tsp elachi powder (cardamom powder)
• Finely chopped nuts (almonds, cashews and pistachio)
Method for making 'ghevar'
• Pour ghee and milk in a bowl and beat till light and fluffy. The idea is to incorporate a lot of air into the mix.
• Add maida to the mix – a little at a time and continue to mix
• The mixture will thicken – so add water to make a runny batter. Make sure there that there are no lumps. If you find lumps, pass the mix through a strainer
• Blend the yellow food colour into the mix
The batter for the 'ghevar' is now ready. Now for the actual cooking
• Pour ghee or oil in a small frying pan. You can also use a mix of ghee and oil. Use a really small sauce pan and the frying medium should fill almost half the pan
• Heat the ghee/oil on high flame and heat till almost smoking. We want the frying medium to be really hot
• Now comes the tricky and dangerous bit – spoon a ladle of the batter and pour it into the centre of the frying pan, from a height of at least one foot. The batter has to be poured gently, at a steady speed, quickly, but not all the once.
• Keep the flame high, and please be careful, because the batter will spit and can cause burns
• Do not turn the flame down at this point
• If the batter begins to pour out of the pan, stop adding more
• The ghee will be bubbling at this point in time, wait for it to stop
• When the ghee settles down, drizzle some more batter on top of what is in the pan – remember to stir the mix before using the batter
• Let the mix cook on high flame for about a minute and repeat the process of pouring more batter on what is in the pan about 3-4 times
• Use a skewer and dig a hole down the middle of the 'ghevar' even as it is cooking
• Allow the 'ghevar' to cook and turn a nice brown colour at the top
• It's time to remove the 'ghevar' from the pan once it takes on a brown colour
• Place on a slotted spoon, to remove excess ghee/oil
Making the 'chasni' sugar syrup
• Transfer the water and sugar in a heavy bottomed pan, add 'kesar' and 'elaichi' to it and let it cook on medium flame
• You should allow it to cook until you get a 'ek taar' or one string syrup. Test by placing thickened syrup between the forefinger and thumb and pulling on it. If a string is formed, your 'chasni' is done
How to make the 'rabri'
• Place milk in a heavy bottomed pan and bring to a rolling boil
• Simmer and continue cooking until the milk reduces by half
• Add sugar and 'elaichi' powder to the milk
• Continue cooking till the milk obtains a thick consistency
• Add a few drops of 'kewra'
Plating the 'ghevar'
• Dip the 'ghevar' in the 'chasni' so all sides get a coat of it – don't soak, just dip and remove
• Place the 'ghevar' on a plate
• Spoon some 'rabri' all over it
• Garnish with chopped nuts