Recipe: Delicious Kesariya Ghevar

Adrian Montgomery

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Recipe: Delicious Kesariya Ghevar Delicious, fresh and tasty.

Kesariya Ghevar. Ghevar Kesariya has a very ethnic yet chic décor, beautiful interiors and indigenous paintings around. I would strongly recommend this for people in the area, definitely a must-try. Now make your festivals more delightful & cheerful with a wide range of high-quality sweets, dry fruits & namkeen.

With approximately ten variations including Paneer Ghevar, Kesariya Ghevar and Malai Ghevar, Ghevar is a light Rajasthani sweetmeat.

Teej's celebration is incomplete without this delicious sweet.

Take your travel expert with you.

You can cook Kesariya Ghevar using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kesariya Ghevar

It’s of For Batter:.
Prepare 100 ml of Ghee.
You need 4-5 of Ice Cubes.
Prepare 200 g of All-Purpose Flour.
You need 3/4 Cup of Whole Milk, Cold.
Prepare 1/4 tsp of Lemon Juice -.
You need of Ice Cold Water May Need More – 1 Cup Or More If Needed.
Prepare of Yellow Food Colour - a few drops.
You need of For Frying:.
You need of Ghee Or Oil, For Deep Frying.
Prepare of For Sugar Syrup:.
You need 1 Cup of Sugar.
You need 1/2 Cup of Water.
Prepare 7-8 of Saffron Strands.

Buy Special Pure Ghee Kesariya Ghevar During the Auspicious Occasion of Makar Sankranti from MM Mithaiwala.

It is disc-shaped sweet cake made with all-purpose flour, topped with a layer of Ram Asrey's exclusive Malaai(milk cream) and soaked in sugar syrup.

There are many varieties of Ghevar, including plain, mawa and malai ghevar.

The service was excellent- very polite staff and they describe to you about every food I mean how it is made and also little trivia around it.

Kesariya Ghevar instructions

Sugar syrup: Add sugar, water and saffron strands to a pan over high heat.. Stir well until sugar dissolves.. Now let it come to a boil. Turn the heat to medium and let it boil till you get the string consistency. To check the consistency, put a drop of the syrup on a plate and put it between your thumb and index finger. Now move the fingers apart, if you see a thread forming, then it is ready. Remove from heat and let it cool slightly. We need warm syrup for Ghevar..
Ghevar: Add ghee to a large mixing bowl. Now add ice cubes and whip with a whisk or rub vigorously with the fingers. Keep rubbing or whipping until the ghee becomes white, light and fluffy. To this add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter and a few drops of yellow food colour(or can add kesar)..
Now add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to make a thin and pouring consistency batter (add more water if needed). Fill a deep pan half with ghee/oil. Now heat it on high heat. Once the ghee is smoky hot, take a ladle full of batter. Pour the batter little by little slowly in a thread like a stream into the center of ghee. The batter will frizzle up and spread immediately. When the foam settled, make a hole in the center by removing the batter.
Pour 5-6 more ladleful batter in the hole formed in center repeating the same steps.. Once the pouring is done, start pressing the ghevar slightly inside the oil using the back of a spatula. Once the ghevar turned golden in colour, loosen it with a skewer/stick inserted in the hole..
Lift it carefully, and take it out of the pan.. Place it on wire mash to drain the excess oil.. Place bowl on a large plate and put the ghevar on top of the bowl.. Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 mins to drain excess syrup..

Buy Special Pure Ghee Kesariya Ghevar During the Auspicious Occasion of Makar Sankranti from MM Mithaiwala.

Kaleva has various types of ghevar such as mawa-khoya ghevar and malai ghevar.

Other favourites here are the badam ka halwa, kesariya jalebi and raj kachori.

Starters, Paneer Ghevar(sweet dish prepared from cottage cheese), Sangar Ka Samosa, Sabudana Vada(Tapioca pearls vada), Baby Corn Pakoda and Raj Kachori..

Buy Special Pure Ghee Kesariya Ghevar During the Auspicious Occasion of Makar Sankranti from MM Mithaiwala.