Kesariya Ghevar. Kesariya Ghevar Festival is incomplete without sweets. So tried my hands on one of our Rajasthani sweets which need patience. Ghevar Kesariya has a very ethnic yet chic décor, beautiful interiors and indigenous paintings around.
Starters, Paneer Ghevar(sweet dish prepared from cottage cheese), Sangar Ka Samosa, Sabudana Vada(Tapioca pearls vada), Baby Corn Pakoda and Raj Kachori..
With approximately ten variations including Paneer Ghevar, Kesariya Ghevar and Malai Ghevar, Ghevar is a light Rajasthani sweetmeat.
Teej's celebration is incomplete without this delicious sweet.
You can cook Kesariya Ghevar using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Kesariya Ghevar
- It's of For Batter:.
- Prepare 100 ml of Ghee.
- Prepare 4-5 of Ice Cubes.
- It's 200 g of All-Purpose Flour.
- It's 3/4 Cup of Whole Milk, Cold.
- Prepare 1/4 tsp of Lemon Juice -.
- You need of Ice Cold Water May Need More – 1 Cup Or More If Needed.
- You need of Yellow Food Colour - a few drops.
- It's of For Frying:.
- You need of Ghee Or Oil, For Deep Frying.
- It's of For Sugar Syrup:.
- Prepare 1 Cup of Sugar.
- You need 1/2 Cup of Water.
- It's 7-8 of Saffron Strands.
The food festival will highlight some of the best and the most famous delicacies from the Shekhawat region of Rajasthan. From Dal Baati Choorma to Ghevars to Bajra Khichdi to Moong Dal Halwa, this food festival has a splendid array of spicy. EXPERIENCE THE SHEKHAWATI FOOD FESTIVAL AT KESARIYA , BANGALORE.. Ghevar and many other specialties from the desert state , you must visit the exotic Shekhawati food festival at Kesariya.
Kesariya Ghevar instructions
- Sugar syrup: Add sugar, water and saffron strands to a pan over high heat.. Stir well until sugar dissolves.. Now let it come to a boil. Turn the heat to medium and let it boil till you get the string consistency. To check the consistency, put a drop of the syrup on a plate and put it between your thumb and index finger. Now move the fingers apart, if you see a thread forming, then it is ready. Remove from heat and let it cool slightly. We need warm syrup for Ghevar..
- Ghevar: Add ghee to a large mixing bowl. Now add ice cubes and whip with a whisk or rub vigorously with the fingers. Keep rubbing or whipping until the ghee becomes white, light and fluffy. To this add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter and a few drops of yellow food colour(or can add kesar)..
- Now add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to make a thin and pouring consistency batter (add more water if needed). Fill a deep pan half with ghee/oil. Now heat it on high heat. Once the ghee is smoky hot, take a ladle full of batter. Pour the batter little by little slowly in a thread like a stream into the center of ghee. The batter will frizzle up and spread immediately. When the foam settled, make a hole in the center by removing the batter.
- Pour 5-6 more ladleful batter in the hole formed in center repeating the same steps.. Once the pouring is done, start pressing the ghevar slightly inside the oil using the back of a spatula. Once the ghevar turned golden in colour, loosen it with a skewer/stick inserted in the hole..
- Lift it carefully, and take it out of the pan.. Place it on wire mash to drain the excess oil.. Place bowl on a large plate and put the ghevar on top of the bowl.. Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 mins to drain excess syrup..
About Kesariya: Kesariya, Bangalore's first Shekhawat restaurant, is an ode to the rich tradition of Shekhawati and its cuisine.. Get Maakhan Bhog's delicious sweets, dry fruits, namkeen & snacks delivered to your home anytime, everyday. Now make your festivals more delightful & cheerful with a wide range of high-quality sweets, dry fruits & namkeen. Other favourites here are the badam ka halwa, kesariya jalebi and raj kachori. Ghevars being prepared in a traditional mould.
