Ghevar

 Ghevar is a popular sweet dish from the state of Rajasthan, India. It is typically prepared during festive occasions like Teej and Raksha Bandhan. Ghevar is a disc-shaped sweet made with a batter of flour, ghee, and milk, which is then deep-fried and soaked in a sugar syrup. Here's a recipe to prepare Ghevar:

Ingredients:

For the batter:

• 1 cup all-purpose flour (maida)
• 1/4 cup ghee (clarified butter), melted
• 1/2 cup chilled milk
• 1/2 cup ice-cold water
• A pinch of saffron strands (optional)
• A pinch of cardamom powder

For the sugar syrup:

• 1 cup sugar
• 1/2 cup water
• A few drops of lemon juice
• A pinch of saffron strands (optional)

For garnishing:

• Slivered almonds
• Pistachios
• Silver varq (optional)

Instructions:

1. In a mixing bowl, combine the all-purpose flour, melted ghee, chilled milk, ice-cold water, saffron strands (if using), and cardamom powder. Mix well to form a smooth batter. The consistency should be thin, like a pancake batter.

2. Heat ghee in a deep, wide pan or kadhai over medium heat. Make sure the pan has a wide base and the ghee is at a moderate temperature.

3. Take a circular mold or a ladle with holes in the center (specifically used for making ghevar) and dip it in the hot ghee for a few seconds to heat it.

4. Place the heated mold or ladle in the center of the pan and pour a ladleful of batter into it. The batter will sizzle and spread in a circular shape.

5. Allow the ghevar to cook undisturbed in the hot ghee until it turns golden and crisp. It may take a few minutes. Keep the heat medium-low to ensure even cooking.

6. Gently remove the ghevar from the mold or ladle using a skewer or fork. Drain the excess ghee by holding it vertically for a few seconds.

7. Place the cooked ghevar on a wire rack or absorbent paper to remove any excess oil.

8. Repeat the process to make more ghevar discs with the remaining batter.

9. In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water. Heat the mixture over medium heat until the sugar dissolves and the syrup thickens slightly. Add a few drops of lemon juice and saffron strands (if using). Remove from heat and keep the sugar syrup warm.

10. Once the ghevar discs have cooled slightly, immerse them in the warm sugar syrup. Ensure that the syrup coats the ghevar well. Let them soak for a few minutes, allowing them to absorb the syrup.

11. Remove the soaked ghevar discs from the syrup and place them on a serving plate.

12. Garnish the ghevar with slivered almonds, pistachios, and silver varq (if desired).

Your delicious Ghevar is now ready to be served. It can be enjoyed as a sweet treat on its own or served with rabri (sweet condensed milk) for added richness. Ghevar is best consumed on the same day it is prepared. Enjoy the festivities and the delectable flavors of Ghevar!