To make ghevar, you will need ring mould, squeeze bottle, wooden skewers and sauce pan.
In a mixing bowl, mix all purpose flour, food color and corn starch. Keep aside.
Take two bowls of different sizes, add 2-3 ice cubes in the bigger bowl, place the smaller bowl on the ice cube bowl and add ghee at room temperature.
Whisk it using wire whisker till the ghee gets light and creamy texture.
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.
Add the remaining water if any and make a thin runny lump free batter. Strain the ghevar batter using big strainer and keep the batter over cold water on counter away from heat but not in fridge.
Heat oil/ghee in a pan and place ring mould in the center. The ring mould I used was of 3.5″ diameter with 2″ height. The ghee level should be about 3/4 height of the ring mould. Heat oil at medium to high heat.
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.
Once froth settle down, make a hole in center of ghevar using knife. Pour again batter in center little by little. Drop the batter in same fashion until the ghevar is about one inch height.
Bring the temperature at medium heat and cook it till golden color. Pour some hot oil in center or over the uncooked ghevar 2-3 times.
Once center of the ghevar is firm and cooked, insert wooden skewer in center of ghevar and gently pull out the ghevar from the mould. Hold it over the mould till all oil or ghee drains down.
Place the cooked ghevar on iron net to drain excess oil from ghevar. Make rest of ghevar following the same process. Mix the batter every time before pouring in oil.
You can store these in air tight container for later serving.
For Raspberry Rabri & Mango Yogurt
To make Raspberry rabri….. Take raspberries, brown sugar, lemon juice, nutmeg powder, cinnamon powder and 1/8 tsp salt in a sauce pan. Cook all ingredients at medium heat till raspberry gets mussy and semi thick. Turn off the heat once its done.
Let it cool down. Strain it using big strainer. Place it into fridge, we will use it later steps.
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.
Remove the milk and raspberry sauce from fridge. Mix raspberry sauce in to reduced milk very well. Reserve some raspberry sauce for plating if you want. Add whipped cream and mix it well. Raspberry rabri is ready. Place it in a bowl, cover it and keep in fridge.
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.
Add hung yogurt, cardamon powder, nutmeg powder, powder sugar and lemon juice in a food possessor. Blend it at low power until smooth texture. Add mango pulp and blend, scrap the side and bland till all combined. Mango yogurt is ready.
Place it into a bowl, mix whip cream into mango yogurt and keep in fridge. Raspberry and mango yogurt is ready to be served with ghevar.
For Sugar Syrup
Boil 2 cup sugar in one cup of water along with lemon juice, rose syrup and cardamom powder in sauce pan at medium heat. Boil the sugar syrup until syrup attains a one-string consistency. Turn off the heat. Add kewra essence and mix. Keep aside.
Plating and Serving
Dip ghevar in warm sugar syrup for few sec.
Place it on wire rack to drain away excess sugar syrup from ghevar.
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.
Enjoy this delicious ghevar with two different flavor with your family and friends in holidays.
You can adjust your plating and layers based on your taste.
Recipe Notes
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.