Rajasthani Ghevar

Ghewar is a Rajasthani dessert traditionally associated with the "Teej" festival. There are many varieties of Ghevar, like Plain Ghevar, Mawa Ghevar or Malai Ghevar. Ghevar is a special dessert for the festival of Sawan, Teej and Raksha Bandhan.

Ingredients

All Purpose Flour - 150 gm.
Pure Ghee - 60 gm (¼ cup)
Besan (Gram Flour) - ½ tbsp
Water - ½ litre
Lemon Juice - 1 tbsp
Oil, Ghee or Vanaspati - For deep frying
Ice cubes - 8-10 pc

For Sugar Syrup:
Sugar - 1 cup
Water - ½ cup
Kewada Essence - 1 tsp
Dry Fruits - For garnishing

Method

Step 1: In a mixing bowl add ghee and ice cubes. Rub the ghee with hand, making sure that the ghee gets cold with the ice. Use your palm to smoothen the ghee until no grains are left in the ghee and it gets a creamy texture, instead of a grainy texture.

Step 2: Add the all-purpose flour and besan to the creamy ghee.

Step 3: Add a little water and make a thick batter. Whip the mixture well for about 5 min, until there are no lumps remaining the in the batter.

Step 4: Add lemon juice and the remaining water to the mixture. It will form into a thin batter.

Step 5: The batter needs to be cold. So now keep the batter in the fridge for about 30 min.

Step 6: In a wok, heat the ghee for frying. When the ghee is hot, pour the batter by using spoon or sauce bottle. Pour 1-2 tbsp batter at one time.

Step 7: Make a little space in the centre so that it becomes easy to move the Ghevar.

Step 8: Pour the batter after every 10-15 seconds from a little height only in the centre of the wok. Repeat same process 10-15 times. Heat should be medium.

Step 9: Once poured enough batter for the Ghevar, pour hot oil on the top of the Ghevar with ladle.

Step 10: When sides start to release, take a wooden stick or tongs to take out the Ghevar. Keep it on a wire rack. Repeat this to prepare all Ghevar.

Step 11: In a pan, add sugar and water to make the Sugar Syrup. Cook on medium heat for 3-5 mins.

Step 12: Pour it on the top of the Ghevar and repeat it 2-3 times until syrup spreads properly all around it. Garnish with chopped dry fruits

Tip: To make mawa Ghevar, lightly roast the mawa until it gets light golden. Then spread evenly on the Ghevar.

Eggless Pancakes

Ingredients

Wheat Flour - ⅓ cup (50 gm)
All Purpose Flour - ¾ cup (100 gm)
Powdered Sugar - 2 tsp
Baking Powder - 1½ tsp
Butter - 1 tbsp melted
Banana - 1
Salt - ¼ tsp
Milk - 1 cup (at room temperature)
Cardamom Powder - ¼ tsp
Cinnamon Powder - ¼ tsp
Fresh Fruits

Method

Step 1: In a mixing bowl, transfer wheat flour, all purpose flour, sugar, salt, baking powder, cardamom powder, cinnamon powder, butter and mix all ingredients very well.

Step 2: Peel the banana, chop finely and transfer in an bowl. Mash it finely with a spoon or fork.

Step 3: Add milk gradually into it and mix together.

Step 4: Add all dry ingredients into milk mixture and stir well to get smooth batter. If batter seems thick add 1-2 Tbsp more milk into it and mix. The consistency of the batter should be semi thick not flowing.

Step 5: Keep this batter aside to rest for 10-15 min.

Step 6: Heat a non-stick pan on medium heat and grease with butter or ghee.

Step 7: Pour a ladle-full batter. Do not spread - it will take its own shape.

Step 8: Simmer and cook for 1-2 min or until it gets light brown in colour from bottom. You should see bubbles appear on the top surface.

Step 9: Flip the pancake and simmer for 1-2 min or until cooked properly.

Step 10: Serve the pancake with butter, honey or maple syrup. You can top it with freshly chopped fruit like banana, strawberries.