Ghevar

Ghevar is a Rajasthani Dessert traditionally served during the Teej Festival. I have personally not heard of this dessert until it was announced by Manjula of Desi Fiesta for the SNC Challenge to make the mini ghevar with rabri. I actually went by the shops nearby to see if anybody has it… But nobody had this sweet in the shops!!! This is surely a sinfully delicious dessert. Thanks to Manjula for this delicious challenge and thanks to Divya for the idea for this challenge. I got around 10 ghevars from this recipe. You can make the ghevar much ahead of time and when cooled, it can be stored in an airtight container until it is ready to be served..




Ingredients
Maida - 1 cup
Water - 2 1/2 cups
Cardamom Powder - 1/4 tea spoon
Salt - A pinch
Ghee - 4 tea spoons
Oil / Ghee - to fry

Method
Mix together maida, cardamom powder, salt and ghee well until it looks like breadcrumbs
Add 1/2 cup water and make it to a thick paste, now add another 1/2 cup water and mix well
Now add 1/2 cup at a time and make a runny batter
Heat oil / ghee or a combination of both in a tall thin pan (My pan is about 5 inches in diameter and 10 inches in height)

Take a spatula or a glass or a small vessel with a handle and fill it with about 1/2 cup of the batter minus 2 table spoons.
When the oil is hot, keep the glass about 18 inches above the vessel and slowly drop thin drops of the batter into the hot oil in the center
You will see and hear the oil sizzling hard and sometimes even oil boiling. This is a good sign, meaning the oil is in correct temperature. If the oil does not sizzle,
then the ghevar will not form and the batter will sit in the bottom and burn.
If the sizzle is too much, wait for around 30 seconds until the sizzle subsides a little and then pour the remaining batter into the hot oil
Immediately with a spatula or steel stick run through the sides to remove them from sticking to the sides. Once you run the stick around, the batter will fall back
into the hot oil.

Cook until the sizzling subsides (about 2 to 4 minutes) and carefully remove it to a plate kept in slanting position to drain off excess oil
Repeat with the remaining batter
Ghevar is ready to be served!!!

To Assemble the Ghevar for serving
On a plate, pour some rabri, then keep the ghevar over it, pour the sugar syrup and garnish it with pistachio nuts. Each ghevar plate will be served like above and the amount of rabri and sugar syrup is a personal choice.

Points to note
Make sure to add water little at a time to avoid lumps while forming the batter.
The pan should be thin and tall. The oil will bubble and rise a lot, so a tall pan is definitely needed. If you do not use a thin pan, then you will get big ghevars
and also it will take more batter and it is more harder to handle (at least for a beginner like me)
I used a kuzhipaniyaram steel skewer to remove them from the oil
Hold it in the oil to drain the oil and then transfer to the slanting plate
Again slanting plate will drain more oil
Always handle the ghevar with care and be gentle as it can break.
You will need to drop the batter from the height of 18 inches at least.


Sending this to my own event – Anniversary event, Kids delight, valli's page, Foodabulous, WTML, Makar Sankranti, Siri’s Anniversary Event