The Art of Kesar Ghevar: A Culinary Masterpiece #shorts #ghevar #thebeautifulfoodie
Indulge in the sweet and decadent world of Kesar Ghevar with this detailed video showcasing the traditional Rajasthani dessert.
Learn the intricate process of making this saffron-infused treat, from shaping the batter to frying to perfection. Join us on a culinary journey filled with aroma and flavors of cardamom, pistachios, and sugar syrup drizzle over the crispy Ghevar. A must-watch for food enthusiasts and dessert lovers alike!
Kesar Ghevar Recipe
Ingredients:
– **For Ghevar:**
– 2 cups all-purpose flour (maida)
– 1 cup ghee (clarified butter)
– 1 cup milk
– 2-4 Ice Cubes
– 1 cup cold water
– A pinch of saffron strands (soaked in 2 tbsp of warm milk)
– 2 cups sugar
– homemade rabri
– 1 cup water (for sugar syrup)
– 1/4 tsp cardamom powder
– Ghee or oil (for deep frying)
– **For Garnish:**
– Silver vark (optional)
– Chopped nuts (almonds, pistachios)
– Saffron strands
– Rose petals (optional)
Instructions:
1. **Prepare the Batter:**
– In a large bowl, mix the ghee and ice cubes using a hand whisk or an electric mixer until it becomes creamy and fluffy.
– Gradually add the flour and besan to this mixture and keep whisking continuously to avoid lumps.
– Add the cold water and mix well to form a smooth, flowing batter. The consistency should be like pancake batter.
2. **Prepare the Sugar Syrup:**
– In a saucepan, combine the sugar and 1 cup of water.
– Add cardamom powder and lemon juiceto the syrup and mix well. Keep it warm.
– Cook on medium heat until the sugar dissolves completely and the syrup thickens to a one-string consistency.
3. **Frying the Ghevar:**
– Heat ghee or oil in a deep, wide pan (kadhai). The ghee should be about 6-8 inches deep for proper frying.
– When the ghee is hot enough (around 180°C or 350°F), pour a ladleful of batter from a height in the center of the hot ghee. The batter will spread out and using wooden roller form a hole in the center.
– Pour another ladleful of batter in the center of the frying ghevar, repeating the process until you achieve the desired thickness.
– Fry the ghevar until it turns golden brown and crisp. Carefully remove it from the ghee using a skewer or tongs and place it on a paper towel to drain excess oil.
4. **Soaking in Sugar Syrup or add syrup on top of ghevar:**
– While the ghevar is still warm, dip it in the prepared sugar syrup for about 1-2 minutes. Ensure it is evenly coated.
– Remove it from the syrup and place it on a plate.
– Or Evenly add sugar syrup on top of ghevar
5. **Garnishing:**
– Spread homemade rabri on top of ghevar
– Garnish the ghevar with silver vark (if using), chopped nuts, saffron strands, and rose petals.
6. **Serving:**
– Allow the ghevar to cool completely before serving. It can be stored in an airtight container for up to a week.
Enjoy your delicious homemade kesar ghevar!
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2 Comments
Very nice
Very nice