Ghevar

Ingredients:

For Ghewar :

Ghee - 120gm Ice Cubes - 5-6 Maida / Plain Flour - 300g Water - 1liter Lemon Juice - 2 tbsp. Ghee/Oil/Vanaspati : frying

For Finishing ghevar :

Sugar : 2 cups Water – ¼ cup Cardamom Powder : as required.

Nuts : to garnish

Add the ghee to a bowl and add few ice cubes to the ghee. Cream the ghee using hands making sure the ghee gets cold with the ice. Once, the ghee starts getting a little solid, use your palms to smoothen the ghee and make sure no grains are visible in the ghee.
Add maida to the creamed ghee, Add little water and make a thick batter. Whip the mixture well for about 5 minutes.
To the whipped batter, add the lemon juice and the remaining water to the mixture. And, form it into a thin batter.
Now, as the batter is ready, it is highly advisable to keep the batter in the refrigerator for about 15-30 minutes.

Once the ghee gets hot enough,start pouring the batter on top. Make a little space in the centre so that it becomes easy to move the ghewar. Pour the batter every 10-15 seconds, from a little height, only in the centre of the pan.
Once you have poured enough batter for the ghewar, add hot ghee on top of the ghewar.
As the sides start to release, take a rod and release the ghewar out of the hot ghee.
As the ghewars are ready and cooling, make the sugar syrup by adding 2 cups of sugar and a little bit of water. Cook the syrup in medium high flame for about 3-4 minutes.

Once the syrup is ready, pour it on top of the ghewars and repeat the same once again after 10 minutes.

Garnish with cardamom powder,pistachios, almonds and serve the RAJASTHANI DISH...

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