Coming to this month Divya’s South vs North Indian challenge the South Indian teams are challenged with this mini ghevar/ghewar by Manjula Bharath of Desi Fiesta. Thks for challenging us with this wonderful recipe…Actually I thought of posting this Rajasthani traditional dessert on or before pongal which they make it especially for Sankranthi, but I couldn’t. Ghevar is nothing but a crisp flat disc shaped snack made from thin batter of all purpose flour/maida, cooked/deep fried in hot oil/ghee in low flame till it attains nice crisp golden color. This plain ghevar is served with sugar syrup or Rabdi, I opted for rabdi. My daughter liked the plain ghevar, where I specially soaked it in rabdi for my son, who enjoyed it a lot. I invited my hus with this hot ghevar when he returned from office, he was curious to know abt htis recipe. I
explained everything like what I said here, he appreciated my effort n finally concluded “Well this month the gas bill will definitely hit more than the prev ones”, what to say 🙁
Ghee/Oil – For deep fry (I used Oil)
- Heat milk in a pan when comes to boil simmer it for 2-3mins n add condensed milk.
- When all rolled together to nice thick consistency, adjust sugar to suit ur taste buds.
- Finally add cardamom powder n fried nuts.
- Keep this Rabdi aside and start making ghevar.
- Melt ghee, add cardamom powder n salt to it.
- Add 1n1/2 cups of water to the ghee mixture n gradually add flour
- Mix with whisk to get lump free batter.
- Add tbsp of remaining water at a time and make even thin batter.
- Batter should have one thread consistency (See Note 1).
- Heat oil in a hollow/cylinderial utensil to get this round beautiful mini ghevar.
- When I start clicking pictures my son usually smile for the flash n I was searching for him, see he started sleeping under my feet 🙂
Check the oil temperature by dropping few drops in oil, the batter drops should raise immd after falling in (Pic 2).
- Take the batter in a cup/ladle n pour very thin batter in to the oil by maintaining a distance as much as u can.
- While pouring, the oil should be very hot.
- After finished pouring approx 5Tbsps of batter or when the bubbles settles down, just leave a short gap, make hole in center using wooden stick (Pic 3) and again pour another 5Tbsps of batter.
- Can repeat one more time, but as a beginner I stopped with 2 rounds.
- Now reduce the flame n cook till sides leave (in between make hole at center).
- You may get the Pic 4 texture approximately after 12-15mins but depends on the size of utencil n thickness of batter.
- When u see lot of bubbles at the time of ghevar cooking, you can put off the stove for 1-2mins or till bubbles settle down.
- The only thing you have to note is at the time of pouring the batter in oil, flame should be Med-High n while cooking it should be low as possible.
- For a single ghevar it took almost 20mins to get it done.
- Place it as shown in Pic 5 to collect the excess oil.
- Then drain in paper towel for few more mins.
- Bit time consuming, calorie rich, very challenging recipe but worth trying this delicious dessert 🙂
- Please watch this video to know about ghevar making.
- That day my hands were shaking due to ill health so I dropped the batter here n there.
- But satisfied with the perfect outcome n everyone at home liked it.
- Serve with rabdi or sugar syrup.
- I forget to click the plain ghevars before soaking in the rabdi n also rushed to prepare dinner.
- I feel sorry for the pictures I clicked but I will make this ghevar again sometime later n update it.
- Atlast, for final batches you may need more water to bring the batter to thread consistency.
- If ghevar sticks at bottom, increase the flame n gently pop it up using wooden stick.