Kesar Ghevar


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Traditional mithai made more traditional with kesar milk masala

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Kesar Ghevar recipe - How to make Kesar Ghevar

Preparation Time:    Cooking Time:    Total Time:     Makes 8 to 10 servings
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1 cup plain flour (maida)
1/4 cup ghee
2 tbsp saffron milk masala
water as required
ghee for deep frying

For The Sugar Syrup
2 cups sugar
2 cups water
1 tsp milk masala
For sugar syrup

    For sugar syrup
  1. Combine the water, milk masala and sugar in a deep kadhai and boil it to make one thread consistency syrup.

For the ghevar

    For the ghevar
  1. Mix all the ingredients and make a thin flowing batter.
  2. Heat ghee in around 9" tall vessel. Fill the vessel with ghee for deep frying up to 4".
  3. Once the ghee is ready for frying. Pour the batter in a thin continuous stream in to the ghee.
  4. Follow the center line. Mesh will be formed. Fry it until set. Drain and keep aside.
  5. Dip the ghevar in the above prepared sugar syrup and place it on a wire rack to let the excess drip off.
  6. Do not leave the ghevar soaking in syrup.
  7. Just dip it and take it off. Handle carefully so that ghevar doesn't break.
  8. It is delicate, brittle and has a mesh formation.
  9. Garnish it with milk masala and serve fresh with hot dal-rice.

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This recipe was contributed by damyantiben on 15 Nov 2012

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