Ghewar Mithai Recipie


Ingredents: 3 cups flour1 cup solidified ghee3-4 ice cubes4 cups water1/2 cup milk 1/4 tsp yellow food colour1 kg ghee for deep fryingFor syrup1 1/2 cups sugar1 cup waterFor topping1 tsp powdered cardamom1 tbsp chopped almonds & pistachios1 tbsp milk in which 1/2 tsp saffron has been rubbed insilver foil


Method: Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide bowl. Taking one ice cube at a time rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, flour and a cup of water. Mix to make smooth batter. Dissolve colour in some water and add to batter. Add more water as required. Batter should be fairly thin (it should run offeasily when pour from spoon). Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12". And diameter 5-6". Fill half with ghee. Heat. When ghee is smoky hot, take a 50 ml, glassful of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in hole formed in centre. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. One may also serve ghevar with rabri prepared in advance.