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Ghevar With Raspberry Rabri

Ghevar is a very popular Rajasthani dessert which is prepared during festivals like Teej, Rakshabandhan or any other special occasion. Traditionally, this awesome dessert goes really well with milk rabri. In this recipe, I have used rabri with raspberry and mango yogurt which gives it a sweet and sour taste and neutralizes its sweetness.  At first it is a little complicated recipe to prepare however once you get a hang of it, it comes out really well and the effort is worth it. Ghevar is made using all purpose flour batter and deep fried in oil or ghee. Ghevar has a light, lacy and crispy texture. The two very important aspects of making Ghever are batter consistency and oil/ghee temperature. The right batter brings out the lacy texture and oil/ghee temperature helps it to rise and give the right shape and texture. Once ready, it is soaked in sugar syrup before serving. The ghevar can be stored in air tight containers for up to 2 weeks, and just before serving, soak in warm sugar syrup and garnish with raspberry rabdi and mango yogurt. I am so excited to share this recipe as it is my first time making it, and took me couple attempts to get it right.

ghevar

Pineapple Jam

Fruit Jam is very common breakfast item and readily available in grocery stores. This recipe is to prepares Jam from fresh pineapple at home. Fresh Jam always tastes better than stored ones and you can add your flavors to this based on your taste. This recipe is from my sister Priyanka who makes it so well and tasty. This Jam is little different that regular jam as it is slightly spiced with pepper powder, chili flakes, cinnamon powder and garam masala powder. You can either use cut store bought pineapple or cut fresh pineapple. The Jam can be stored in glass jar for about 2 months in refrigerator.

Tricolor Parfait

Wishing all my Indian friends a very Happy Republic Day!!

This Tricolor Parfait recipe is inspired by the beautiful colors of the Indian Flag. This day brings a lovely childhood memory when it was celebrated in schools with flag hosting, various cultural functions and at the end of celebration sweet especially Motichoor Ladoos were distributed to every one. The recipe is prepared using mainly three ingredients using lauki (bottle gourd), sweet yogurt and sweet fine boondi. The green cardamon, rose and kewra essence gives an amazing taste to the recipe. The three layers arranged in a fancy glass container make this recipe very soothing to the eyes and appealing. Some of the process are lengthy like getting hung curd so plan ahead for those. I have separately posted the recipe for Motichoor Ladoo which is required for this recipe. However I have mentioned the ingredient for boondi here for easy reference.

Motichoor Ladoo

Motichoor ladoo is a delicious mouthwatering sweet which is famous in Northern part of India. Ladoo is commonly offered to GOD during worship as well as served on festival or occasions. These ladoos are all time favorite of my kids favorite. The ladoos are made from batter made of besan flour and deep fried in oil/ghee, then simmered in sugar syrup to thicken for final preparation. The laddos are flavored with rose essences and cardamon powder. The most important part of the recipe is the batter consistency and temperature of oil/ghee. Batter consistency should be medium thin so that it easily pass through Jhara. The process is little complex as you need to tap Jhara over the heated oil/ghee pot at a consistent speed to get the boondi shape. To make fine boondi you need Jhara with fine holes.

Motichoor laddo and boondi ladoo are little different with each other as boondis for motichoor is much finer than boondis of boondi ladoo. Preparing these ladoos is a bit time consuming and involved process and requires little practice and patience to get it perfect. I was able to get it right in my second attempt. I prepared these for Diwali and it came out perfect.