Malai Ghevar मलाई घेवर (Hariyali Teej & Raksha-Bandhan Special)
Teej is North -Indian(Specifically Rajasthani) festival which is celebrated in the Savan or Shravan month. This day married woman perform puja. Goddess Parvati is worshipped on Teej and lots of tasty dishes are prepared and offered to the goddess.GHEVAR is one of the special delicacy which is prepared at this time. If you think of Teej then automatically Ghevar comes in mind or vice-versa
Ghevar is very famous traditional Rajasthani sweet dish which is eaten at the time of "Teej festival" and "Raksha-Bandhan".It is round in shape and has a hole in the center, Pretty much like Donut but hard and has honey-comb/net like texture. It is prepared with Maida(all purpose flour) and later on poured in sugar syrup. Malai Ghevar ,Mawa Ghevar are some varieties of Ghevar. Making Ghevar isn't an easy task. It really requires a lot of practice and patience at the same time. My first attempt was half successful in which I used Pure Ghee for frying. This time I used refined oil instead of Ghee, which I guess a good alternative of fat. After eating the Ghevar you don't feel the guilt of having heavy dessert of Pure Ghee.Later on you can add more richness by adding Rabdi and Mawa on the top of Ghevar.
It is crunchy when eaten just like that but when you add Rabdi on top, its soft as well as crunchy at the same time.
Ingredients
1.In a bowl add Desi Ghee and 2-3 ice cubes. Start rubbing it with your hand until it gets butter like consistency. Take out the cubes and continue rubbing it until it turn creamy and white in color.
2.Now add Maida or all purpose flour and mix it well.
3.Add cold water little bit( ½ cup at a time )and mix it well with the help of whisker.
4.Add Milk in this and then add remaining water.
5.Add Lemon Juice in it and mix well.
6.Keep this batter in the refrigerator for couple of hrs.
7.Now take a deep pan and fill it upto ¾ with the refined oil.
I used 1 QT of tea-pan which has 3½ inches of depth and 6 inches of diameter. Fill it up-to ¾ of oil. Heat should be in between medium to high.
8.When it is hot enough then start pouring batter little by little like tiny drops. Use table spoon or small serving spoon for it.Spoon should be upto 7-8 inches of height while pouring the batter in the pan.
9.When you drop the batter lots of bubble come up on the surface. When bubbles settle down then add more batter.Keep doing it 6-7 times.
10. Now with the help of a knife scratch all sides of the pan so that Ghevar can be removed from all the sides of the pan.Push it little bit down in the oil so it can cook from the top.
11. When it turns golden brown in color then take a long serving spoon and with help of its handle take out the Ghevar out of pan. Keep it horizontal in a deep bowl to get rid off extra oil.Plain Ghevar last for almost a month but if you add Rabdi, then it should be consumed within 3-4 days.
Ingredients
Directions
1.In a bowl add Desi Ghee and 2-3 ice cubes. Start rubbing it with your hand until it gets butter like consistency. Take out the cubes and continue rubbing it until it turn creamy and white in color.
2.Now add Maida or all purpose flour and mix it well.
3.Add cold water little bit( ½ cup at a time )and mix it well with the help of whisker.
4.Add Milk in this and then add remaining water.
5.Add Lemon Juice in it and mix well.
6.Keep this batter in the refrigerator for couple of hrs.
7.Now take a deep pan and fill it upto ¾ with the refined oil.
I used 1 QT of tea-pan which has 3½ inches of depth and 6 inches of diameter. Fill it up-to ¾ of oil. Heat should be in between medium to high.
8.When it is hot enough then start pouring batter little by little like tiny drops. Use table spoon or small serving spoon for it.Spoon should be upto 7-8 inches of height while pouring the batter in the pan.
9.When you drop the batter lots of bubble come up on the surface. When bubbles settle down then add more batter.Keep doing it 6-7 times.
10. Now with the help of a knife scratch all sides of the pan so that Ghevar can be removed from all the sides of the pan.Push it little bit down in the oil so it can cook from the top.
11. When it turns golden brown in color then take a long serving spoon and with help of its handle take out the Ghevar out of pan. Keep it horizontal in a deep bowl to get rid off extra oil.Plain Ghevar last for almost a month but if you add Rabdi, then it should be consumed within 3-4 days.