GHEVAR | घेवर | Raksha Bandhan Special | Chef Harpal Singh Sokhi

#Ghevar is a very popular filigreed Rajasthani sweet and its roots can be traced back to Jaipur. #ghevarecipe #Indiansweet #popularsweet Ingredients Quantity For sugar syrup:- Sugar 1 cup Water 1 cup Cardamom powder 1 Tsp Saffron a pinch For Rabdi:- Milk 1 1/4 cup Sugar 3-4 tbsp Khoya 1 cup Cardamom powder 1/4 Tsp For Ghevar Batter:- Ghee 4 tbsp for deep frying Ice cubes 4-5 no’s Milk [chilled] 1 cup Refined Flour 200 gm Water [chilled] as required Gram flour 1 tbsp Lemon juice 1 tsp For garnish Pistachios chopped 1-2 tbsp Almonds chopped 1-2 tbsp Khus syrup optional saffron syrup optional. Method:- To make sugar syrup 1. Take a pan add sugar, water and let it cook for few mins. 2. Now check the sugar syrup for one string and cook for another 2 mins. 3. Now add Cardamom powder and Kesar crushed. 4. Then switch off the flame and keep aside for further use. To make Rabdi. 1. Take a kadai, add milk and sugar mix well and cook until the sugar melts. 2. Then add Khoya mix well. 3. Further add cardamom powder and mix well till thick consistency. 4. Switch off the flame and keep aside for further use To make Ghevar. 1. Take a blender jar add ghee, ice cubes and pulse blend the batter to form an emulsion. 2. Then add chilled milk and blend again. 3. Now add refined flour and chilled water in small batches and blend again till smooth mixture is formed. 4. Further do the same process and make a flowy consistency batter. 5. Lastly add gram flour and blend it again. 6. Take a bowl add the mixture, then add chilled water and mix well. 7. Then put the batter in an ice bath and add lemon juice and mix well. 8. Take a squeeze bottle and Pour the batter into it. 9. Take a deep pan heat up the ghee on high flame. 10. Shake it well before frying. 11. Pour the batter from top in small batches. 12. Begin by pouring the batter in the middle of the pan, allow the bubbling to subside a little. 13. Repeat the same process for 10 to 12 times more, make a hole with bamboo skewers when foam settles in the centre after every addition. 14. Allow the edges to turn golden, release the ghevar from the sides of the pan with the help of a bamboo skewers. 15. Pour the hot ghee while frying the ghevar. 16. Remove the ghevar with the help of a bamboo skewer and place it on a steel wire stand for draining the ghee. 17. In a plate place the ghevar and add sugar syrup and remove the excess sugar syrup. 18. Then add rabdi, and garnish with almonds, pistachio and cashew nuts chopped. 19. Then add khus syrup and saffron syrup (optional) and saffron strands. 20. Remove in a serving plate and serve immediately. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: