SNC CHALLENGE -4
Welcoming south team for my Chweet challenge to them !!
Hello everyone !!! Am really very happy happy to host this months challenge :) Thank's a ton to divya pramil who gave me a chance to show case and introduce my traditional Rajasthani Dessert to south team and to represent north team..yupiiee its "Dessert" ... As you all know there is an event going on Divya pramil's space YOU TOO CAN COOK .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog , this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here for more info about this event ..
Now lets move to this months challenge.. This months challenge for south team will be A honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan- "Ghevar". But to make it a bit easier am challenging the team with a mini ghevar topped with rabdi .
Ghevars are usually and traditionally large in size approx. 200 mm. or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i.e. thickened milk). Lakshmi Mishtaan Bhandar in Jaipur is famous for their "melt in the mouth" Paneer ghevars and many other sweet shops in Rajasthan also specialise in the same. Ghevars are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared in January for Makar Sankranti ( or you call them pongal), in March-April for Gangaur and in July-August for the Teej festival ( in some parts they celebrate karwa choth ) . But you can enjoy these at any time of the year by just following the recipe given below.So obviously pongal or makar sankranti is nearing so this will be the perfect sweet for the occasion..
People living in India are fortunate enough to enjoy ghevar at any time . But , those who are living in abroad and missing ghevar Like me , here is the recipe for them..
I know many of them out there haven't even heard of this dessert and don't know how it will taste... they are crispy and when hot syrup is added to this crispy delight it is soft from inside but doesn't looses is crispy texture . ..
Process of making traditional ghevar
To make a delicious ghevar, the ingredients needed are flour, clarified butter, sugar, almonds, pistachios, saffron, cardamom powder, and yellow food color. For making the batter, flour is mixed with water and clarified butter. The food color is also added and the batter is put in a cylinder with heated clarified butter. The process is repeated and a round cake is made which is called ghevar. Sweet sugar syrup is made and ghevar is dipped in it. Soaked saffron is put on it and it is garnished with chopped almonds and pistachios.
Also, for the preparation of ghevar, a special skittle is required. It should be flat surfaced with 8-9 inches of breadth and 12 inches of height. It is tough to prepare this dish in an ordinary skittle and this one is the only recommended.
Ghevars are gifted to the newly married girls during Teej and Gangaur as a ritual. The gifting of sweets is called Sanjara or Shagun and is one of the traditional rituals of Rajasthan.
ok now without any further ado lets move on to the recipee..
There are two ways and set of ingredients to prepare the batter for ghevar .. you can follow either one which ever you feel is easy..I made them both the ways and both were equally good to to form and mesh textured ghevar .. Texture is the key for this delight you have to get the texture correct to enjoy this dessert .. so every step should be done with lots of patience ..
(Adapted from nisha madulika.com)
(Adapted from nisha madulika.com)
Ingredients For ghevar:
Method 1 (Batter):
- Maida (All Purpose Flour) : 5 tbsp
- Water: as required to make a thin batter I used abt 3/4 cup approx
- Ghee/ Clarified Butter: 2 1/2 tsp
- Cardamon a pinch (optional)
Method 2 (Batter):
- Maida - 1 n 1/2 cup
- Ghee/ clarified- 2 Tbsp
- Milk-1/4 cup (shd be in room temperature)
- Water-3/4 cup if required you can add more to make a thin batter
- Cardamon a pinch (optional)
For frying :
- Ghee or refined oil or olive oil
- Sugar: 1 1/2 cup
- Water: 1 cup
- Saffron strands few
- whole milk - 3 cups
- sweetened condensed milk - 1 can
- cardamom powder - 1/2 tsp, (crushed, if powder not available) pistachios - 2 tsp, crushed
- saffron strands - 1/2 tsp
- Shopped almonds and pistachios
- Silver Varak (optional)
- Saffron strands few
Method of preparing Ghevar :
Preparing Batter (Method 1):
- Sift the flour, and keep it aside.
- Take ghee and sifted flour in a large bowl and mix them well.
- Add maida to it slowly, and keep mixing softly till they nice ans fluffy in texture,. in this stage if you want to add color to your ghevar's you can soak the saffron strand in water or milk and add to the batter. I did add the saffron stands soaked in the milk .
- Now add water to this dough gradually, and not in one shot. Pour in a little water and mix with the dough; be careful that there are no lumps formed. Keep on adding water slowly, and make a smooth, lump free batter.
Preparing Batter (Method 2):
- Take milk and ghee and mix (whip) nicely for 2-3 minutes.
- Now, add sifted maida and mix well till there are no lumps.
- Add water little by little and mix it well into a smooth consistency. If you take in a spoon and try to drop on a plate, it should be thin (check my pics for consistency )
Note : Use warm water to make batter so that it is easy to form a smooth batter without any lumps and easily pour able. If its cold weather then heat the water in microwave for 1 min .
Frying process is same for both the methods of batter preparation .
- Take a round deep and flat bottomed vessel ( I used a vessel as shown in the pic .. Use a cylindrical vessel ) and fill more than half of it with ghee. Heat it on high flame till the ghee gets really hot. Check the correct temperature by dropping a small portion of the batter and see if it immediately comes up, and doesn't stick to the bottom.
- Once the ghee is optimally hot (don't over heat the ghee otherwise your ghevar will start burning) , take the batter ( I used a loti and ladle as shown or you can use a glass or a spoon with a sharp edge), and pour it in the middle of the vessel in a thin stream from 1 foot height. You could actually increase or stretch the height as much as you can; greater the height, better the texture. I stretch out my hand fully over the vessel to reach the best height I can before I pour in the batter.
- As soon as the batter touches the hot ghee, bubbles start to appear. Be sure that the ghee bubbles do not start jumping out of the vessel. If you see that the bubbles are getting high enough, stop pouring for a while, and continue later.
- After the first spoon or after pouring quarter part of the batter , wait for a few seconds till the bubbles settle, and then pour the second spoonful . Repeat this for 3-4 times if you want to increase the size of your ghevar I poured only 2 spoon full to make mini ghevar . This actually depends on the size of the vessel; the bigger the size, more are the number of spoons or the number of times you have to pour the batter required.
- If the ghee or oil is not hot enough, the batter will start sticking to the bottom, so keep the flame on medium to high depending on the temperature required. That is while pouring it should be in low if the oil or ghee is very hot and while cooking it should be low..
- When you pour in the batter, you'll see that the batter starts scattering and collects near the sides in a circular fashion. As you keep increasing the batter, the disc starts taking its correct shape. In the meanwhile, if the batter sticks in the middle after pouring, use a skewer to detach that. Keep on increasing the center space by using that skewer after the batter has settled. After 2-3 pourings this is completely you choice on how thick enough you want your ghevar be i am making a mini ghevar so i just poured two ladle full of batter, a complete disc will be formed.
- Let this disc go golden brown on medium flame. The sides will be slightly more golden.
- Once it is properly fried, take it out very carefully by inserting that thin skewer in the middle hole of the disc and lifting the whole ghevar with it.
These are saffron colored ghevar ...
- Keep the ghevar slightly tilted on a plate to remove excess ghee.
Still if you have any doubts while frying you can watch nisha madhulika mam's ghevar cooking video click here
Sugar syrup Preparation
Every body are confused with the sugar syrup consistency so i thought of explaining with detailed instruction...
- For preparing syrup, take 1 and a half cups sugar and 1 cup water in a pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.
- Now for checking one string consistency - stir the syrup with a spoon and then lift the spoon up – lift a tiny amount of the syrup with your forefinger and press the forefinger to your thumb. Now gradually separate the thumb and the forefinger – if the sugar syrup is of ‘one string’ consistency, you should be able to see a single string between your thumb and forefinger.
- Now spoon the hot syrup on top of the ghevar if you are making a thicker ghevar you even dip them in the sugar syrup . Do not keep the ghevar in the syrup for long, as it will make them very soggy and wet.
Note : Sugar syrup must be topped on the ghevar even if your are going to top the ghevar with rabdi atleast in small quantity bcoz It gives the extra flavor to the ghevar..
- Again keep them tilted in a plate to remove excess syrup.
- Let them dry in open air for about 1 hour or more.
- Now you can store them in closed containers and refrigerate for further use.
- If you wish, you could garnish the ghevars with sliced almonds and pistachios.
Method for preparing Kesar Rabdi:
- You can prepare Ghevar ahead..
- Apply some ghee or butter on a pan and grease it well with this ghee/butter.This avoids burning of the milk.
- Now heat the milk on low heat while stirring frequently.
- Get the milk reduced to half of its original quantity. Now add the cardamom powder, saffron strands and 1 tsp of crushed pistachios, mix them well.
- Add the condensed milk to this mixture and bring it to a boil. Don’t forget to stir constantly and scraping the sides.
- After the milk is of thick consistency then off the stove.
- Your delicious rabri or malai is ready, let it cool naturally then top the rabri or malai on top of crispy ghevar.
Note : Top the ghevar with rabdi only when you are ready to serve.
- Dry ghevar's without syrup can easily be stored for 15 days. When you want to have them, dip them in the hot syrup an hour back and serve then. As our ghevar's are mini once you just have to top the hot syrup on the ghevar and not dip they might break if you dip.
- While making the batter, if lumps still go stubborn and trouble you, simply use a blender/mixer for getting the smooth consistency. Be careful not to blend it for a long time else the ghee would separate; just 1 round of mixing is enough to break the lumps.
- If you find the batter sticking to the bottom, do not panic; take a break, put the flame on high, and try after 1 minute. I'm sure the trick will work.
- Pour the batter in very thin streams, almost like pouring drops.
- Keep the height for pouring at its max.
- Do not overdo pouring. Begin with 1-2 spoons and gradually increase if you go successful.
- After topping them with hot syrup, keep them for some time; do not just be ready to jump over and eat, else you'll find them a bit harder.
- You can also garnish the Ghevar with fresh khoya.
Nutritional Value Of Ghevars
Ghevars are a rich source of calories. The fat content is also high in this sweet Indian delicacy. People who want to lose weight or are suffering from diabetes should not over indulge in this sweet snack. To decrease the fat content and calorie count, clarified butter should be used less or you can use olive oil which i did and it can be made with sugar free.
Variations Of Ghevars
A ghevar recipe is very popular during the festive seasons. On Raksha bandhan, people love to enjoy this delicacy in paneer ghevar form. It is garnished with grated khoya. Desi ghee and mava ghevars are usually made during the celebrations of Teej festival as i said before.
Ghevar cake is a Indian dessert a very good alternative for people who prefer egg-less cake and do not wish to resort to milk cake.
Ghevar cake was made in a master chef challenge and the innovation done in it was ghevar was frosted with cake frosting and topped with fruits . I have topped the ghevar cake with some strawberries and pista...
North teams challenge is being hosted by ramya of Lemon curry she have challenged us with an very popular south indian sidedish-
"VADAKARI"..yumm so delicious challenge from her... click here to see North team's challenge
Am so happy to share an authentic dessert with you all , I know this is not so easy one but i have tried to make it a bit easy i hope .. This is one of the unique dessert of rajasthan which is not so easily available at abroad and many people are unaware of this delicacy so tats the only motto of me challenging south team with this rajasthani mithayi :).. so am all set to look for your yummy looking ghevar's .. i'll be always in your support south team dearies..
Giving my blog a sweet start this new year !!!!
Once again thanks to SNC group for being a great support :)
Wishing everyone a happy and prosperous NEW YEAR 2013!!!
Sending Mj delights