Semolina (Sooji) Pineapple Halwa RecipeOctober 21, 2017
Halwa – Corn Flour Pudding RecipeOctober 21, 2017
- 1 ½ cup Maida (all-purpose flour)
- 1/2 cup Ghee
- ½ cup Milk
- 1 and 1/2 cup Water
- Ghee – to fry
- For Sugar Syrup:
- 1 ½ cup Sugar
- 1 cup Water
- First take three ingredients separately i.e. milk, ghee(clarified butter) and water. Pour ghee and cold milk in a bowl and whisk it well, so it mixes properly. You can use the hand blender to save workload, if it’s not available, use a whisk. Blend it till ghee and milk emulsify into a smooth mixture and do not separate.(Note – Be careful not to blend it for a long time else the ghee would separate.)
- Sieve the maida and add into the mixture above and whisk again. Make sure that no lumps are left behind and the batter formed is smooth.
- Now add water little by little and mix it well into a smooth consistency.
- Now add food color if you want (I have used 1 tsp turmeric powder here). Mix it well.The consistency of the batter should be such that if we drop the batter from the spoon, then it should fall like a string.
FOR FRYING THE GHEVAR:
- Take a round deep and flat-bottomed vessel. Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel.
- Heat it on high flame till the ghee gets very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately comes up, without any delay, then its correct temperature.
- Pour much batter into the ghee to make a big circle depending on the how thick ghevar you want to make. I used two spoonfuls of batter. Pour the batter slowly in one continuous thin stream in the center of the pan. Bubbles start spluttering all over the surface of the oil. Let the foam settle down.
- If the center point is totally covered, then use a ladle to make little space in the center and keep on pouring the batter.Take 1- 2 min interval between pouring of batter.Turn flame low once you have poured batter into the ghee.
- Let it fry until it turns light brown in color.Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper. See the beautiful net has formed.
PREPARING THE SUGAR SYRUP:
- Add water and sugar to the pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.
- Pour a drop of syrup on a plate to check. Once it cools down a little bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready.Turn off the flame.
- Let the syrup cool down. Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it so that any excess syrup gets drained.
- Your delicious Rajasthani Ghevar is ready. Garnish the Ghevar with nuts to make it more tempting