Milk-1 1/2 litre / 6 1/2 cups
Sugar-1/4 cup (I made it less sweet because the final assembling also includes sugar syrup)
Cardamom Powder-a pinch
Saffron Strands-a few
Sliced Pistachios-2-3 tbs
1. Heat milk along with cardamom powder and saffron in a heavy bottomed pan. Do not heat it in a non stick pan. It starts sticking at the bottom. Use a heavy bottomed pan or a pressure cooker.
2. Keep on stirring in between until it reduces to nearly 1 1/2 cups.
3. Add sugar. As the texture is not smooth, use a hand mixer to get a smooth rabdi.
4. After adding sugar stir it continuous until the rabdi reaches a thick sauce like consistency.
5. Add the pistas and remove from flame.
6. Allow it to cool.
To make ghevar at home, we don’t need a mould. But we need a cylinderical pan to fry it. I used a small sauce pan for it. If the diameter is larger you get a larger ghevar. Fill half the pan with oil/ ghee. The oil should be hot when pouring the batter. If not you will not get the lacy pattern on the ghevar. You will end up with a soggy vada. For my pan two ladles of the batter were enough. When the sizzling reduces you can reduce flame and cook ghevar until it reaches golden brown. After removing the ghevar, bring flame to high and make sure that the oil is hot before pouring the batter. When you pour batter, the oil sizzles a lot. If the temperature is not correct you will not get the sizzling. The temperature plays an important role in getting the perfect, crispy and lacy ghevar.
Water-2 1/2 cups
Cardamom powder-a pinch
Saffron- a few strands
Oil/ Ghee- to deep fry
1. In a bowl, add flour, cardamom powder and ghee.
2. Mix it until the flour resembles bread crumbs.
3. Add the water and saffron and mix it with a whisk to get a smooth runny batter.
4. Heat oil in a sauce pan. When you add a drop of the batter, it should not sink to the bottom. The oil should sizzle furiously.
5. Take a ladle full of the batter, stretch your hand to the top and slowly allow a stream to fall into the oil.
6. When the sizzling is too much, stop pouring the batter until it subsides.
7. Keep on pouring the batter into the centre.
8. Do not handle the ghevar until the sizzling stops. It will be very soft and may break.
9. When the sizzling is reduced reduce flame to low and cook until golden.
10. Remove from oil and place it on a slanted plate. By this way the extra oil will be collected at the lower end of the plate.
11. Finish off the remaining batter. I got 6 ghevars with a cup of flour.
12. You can store it in air tight jar for upto 15 days.