Easiest Way to Recipe Yummy Rajasthani Navratri Special Ghevar

Without fail recipe ultimate Rajasthani Navratri Special: Ghevar easy, delicious, practical.

Good Evening every body, at this time you get present recipe Rajasthani Navratri Special: Ghevar with 13 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Rajasthani Navratri Special: Ghevar.

Ingredients all Rajasthani Navratri Special: Ghevar

1. Needed 1 1/4 cups : refined Flour.

2. Prepare 1/4 cup : Sugar.

3. Prepare 1 teaspoon : Cornflour/ corn starch.

4. Prepare 1 cup : Sugar.

5. Needed 1 tablespoon : Milk.

6. Prepare drops : Kewra essence few.

7. Needed : Soda bicarbonate as required.

8. Needed : Ghee to deep fry.

9. Needed : Silver paper as required.

10. Prepare 8 : Almonds for decoration.

11. Needed 10 pieces : Pista for decoration.

12. Needed : Elaichi 3 pieces for decoration.

13. Needed : Kesar strands for decoration.

If all ingredients Rajasthani Navratri Special: Ghevar it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Rajasthani Navratri Special: Ghevar

1. Mix together the flour, cornflour and melted ghee in a bowl. Add one cup of water in a thin stream and mix continuously so that all the ingredients blend well..

2. Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate. The batter should be of coating consistency. If necessary, add some more water to get the right consistency..

3. Keep the batter in a cool place away from heat.

4. In a pan, add the sugar with half a cup of water, till the sugar dissolves. Add the milk. Remove from heat and keep warm..

5. Add ghee in a kadai and place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee. Heat the ghee on medium heat..

6. Pour the batter into a small bowl, add a pinch of soda bicarbonate and mix well..

7. When the ghee is hot enough, pour the batter again into the centre of the mould..

8. When the bubbles settles down, make a hole in the centre of the ghevar and add another spoon of batter into the hole..

9. Increase the flame and pour the hot ghee over it two to three times.

10. When the centre is firm and cooked, gently pull out the ghevar from the mould.Hold it over the kadai till most of the ghee drains away. Immerse in the sugar syrup for twenty minutes. Drain and place on a platter. Decorate with the sliver foil and almonds. Cool and serve..

11. TIP : You have to buy special ghevar mould. You can topup the ghevar with Rabadi.

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