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.
- 1 cup All purpose flour( maida)
- 3 tbsp Ghee room temprature
- Pinch of yellow food color
- 2 tsp Corn starch
- 1/4 tsp Baking soda
- 1 tsp lemon juice
- 1/4 cup Milk chilled
- 2-1/3 cup Water chilled
- Oil or ghee for frying the ghevar
- 5 cup whole milk
- 170g( 8oz) Raspberries
- 4 tbsp brown sugar
- 1/2 tsp Cinnamon powder
- 1/2 tsp Fresh grated nutmeg powder
- 1/2 lemon juice
- 1/8 tsp Salt
- 3 tbsp Whipped cream
- 1/13 cup Hung curd (yogurt)
- 1 cup Mango puree
- 1/2 lemon juice
- 1/4 tsp Freshly grated nutmeg powder
- 1/2 tsp Green Cardamom crushed
- 3 tbsp Powder sugar
- 3 tbsp Whipped cream
- 2 cup Sugar
- 1 cup Water
- 1 tbsp Rose syrup
- 1 tsp lemon juice
- 1/2 tsp Green cardamom crushed
- 2-3 drops kewra essence
- Some almond & pistachios fine chopped
- Some Raspberries
- Mint leaves
- To prepare the batter, first add 2 tbsp flour, chilled milk and 1/4 cup chilled water to the ghee and mix it nicely. Add 2 tbsp four and little water, lemon juice at a time and mix until all the flour is mixed. Make sure every thing has been bland well and the ghee and water emulsify into a smooth mixture and do not separate.
- Mix the batter and fill in the squeeze bottle. (To check if the oil is hot enough...drop some batter in center of mould, batter should get spread on the surface. If not wait for till oil get hot.) Now, pour the batter little by little (thin stream) in center of each mould one by one from one foot height.
- Boil milk along with 1 tbsp sugar at medium heat. Once milk start boiling, reduce the heat at low to medium heat. Stir occasionally. Cook the milk till it gets to half the quantity of it's original volume and semi thick. Turn off the heat once its done. Let it cool down. Grind the thickened milk in a mixer to make smooth consistency. Keep into fridge for one hour.
- To make Mango yogurt..... Take 3 cups of full fat yogurt in muslin cloth. Bring all edges of muslin cloth into center and tie it with rubber band and hang it on kitchen counter for 2-3 hours for draining water. Place a bowl below to collect the water. Once water draining stops, wrap it in layered tissue paper and keep in fridge for 1/2 an hour. The yogurt should be of paneer consistency.
- Place the ghevar on a serving plate. Fill the raspberry rabri and mango yogurt in two different piping bag with star tips. Place two ghevar in center of serving plate , Pipe raspberry rabri all over the ghevar, place one raspberry in center, garnish with almond and pistachios and mint leaves and enjoy!
- To make layered mango yogurt and raspberry ghevar, place one ghevar in center of serving plate. pipe some mango yogurt all over on ghevar. Place another ghevar on it, pipe some raspberry rabri on it. Put one raspberry in center. Garnish with almond, pistachios and mint leaves and serve as a dessert.
- Always keep ghevar batter in cool place but not in the fridge.
- Do not pour lot of batter at once, pour about 1 tbsp of batter at a time to the oil and pour again when the froth settle down.
- Keep temperature at medium to high heat while pouring batter in oil otherwise it will not get right texture.
- Ghevar can be make ahead of time and stored in air-tight container up to 2 weeks.
- Sugar syrup should be warm while soaking ghevar.
- After soaking ghevar in sugar syrup, consume as soon as possible before it becomes very soft.
Well presented
Through described recepie
Thanks
Thank you for visiting my blog.
These look delicious. You have really mastered a difficult recipe and made it look amazing with the rasberry and rabri toppings.
Thank you!
Love it…. presentation is awesome..I regularly visit your blog in search of new innovative recipe…
I know this is place I always get to learn new things..
Thank you so much Laxmi.
What is the size of mold? It would be nice if you could add a link.?