Flour : 3 cups Solidified 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
Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white. Add milk, flour and 1 cup water. Mix together to make a smooth batter. Dissolve some color in the water with kewra essence and to the batter. Add more water if required. Batter should be very smooth and thin. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches. Fill half the container with ghee and heat. When ghee is hot, take 50ml glass full of batter and pur 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 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 to fit in ghevar. Put ghevar in it and drain excessive syrup. Cool it for a while, cover with silver foil. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder. Ghevar is ready to serve.
Malpua
Ingredients Milk : 1 litre Suji : 1 cup Maida : 2 ½ cup Ghee : for roasting Water : 1 cup Grated Jaggery : 2 cups Curd : 1 tbsp Lime : 1 Salt and soda : a pinch
Method
Boil the milk for 15-20 minutes till it reaches half the total quantity. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan. Beat the mixture for 5-7 minutres so that the mixture becomes light. Heat 2 tablespoons of ghee in a pan. Pour the mixture over it. Cover the mixture and keep it in a warm place for 6-7 hours. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick. Add a pinch of soda and lime juice to it. Blend well. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee. 10. Fry it to golden brown. Take it out in a wired mesh to drain excess ghee. Similarly, fry all malpuas.
