Radhe Radhe !
Whenever any krishna-related festival approaches, Radhakund gets flooded with ghevar. This dish is crunchy and tasty. however, it is quite difficult to make the perfect ghevar. It is not so simple as our previous one, kalakand. and one more warning ! You can't refrigerate ghevar, and still expect it to taste and smell the same. So please distribute it to the devotees on nandotsav itself.
Plain Flour : 3 cups
ghee : 1 cup
Water : ½ cup
Milk : ½ cup
Ice cubes : 3-4 pcs
Yellow food color : ¼ tsp
Ghee : 1 cup (for deep frying)
Kewra essence : 5-6 drops
Sugar : 5 ½ cups
Water : 1 cup
Cardamom powder : 1 tsp
Chopped almonds : 1 tbsp
Pistachios : 1 tbsp
Milk with saffron : 1 tbsp
Method of Preparation
Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.
Take ghee in a large bowl and rub it with ice cubes till it turns white.
Add milk, flour and 1 cup water to the ghee. Mix together to make a smooth batter.
Dissolve the food coloring in the water with kewra essence and to the batter. Add more water if required.
Batter should be very smooth and thick.
Take an aluminum cylinder or other heat-proof cylindrical container 12 inches high and 5-6 inches in diameter.
Fill half the container with ghee and heat the container.
When ghee is hot, fill a 50ml glass with batter and pour it slowly in the centre of the ghee.
Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.
When foam settles again, loosen the ghevar with an iron skewer inserted in the hole.
Place ghevar on the wire mesh to drain excessive oil.
Pour hot sugar syrup in the flat bottomed container.
Put ghevar in the sugar syrup and drain excessive syrup.
Let the ghevar cool and cover with silver foil.
Splash a few drops of saffron milk over the ghevar and sprinkle it with some pistachios and almonds with cardamom powder.
Ghevar is ready to serve your Thakurjis. .