Monsoon special Ghevar toh banata hai banana. Try this monsoon special recipe!
Ghewar is a traditional dessert from Northern India. Rajasthan is usually credited with preparing Ghewar, through Uttar Pradesh, Haryana, Delhi and Gujarat also prepare this dessert. It is one dessert that is a piece of art and strongly defines the culinary might of the Indian halwai.
Ghevar – 3Ways | Plain Ghevar, Rabri Ghevar, Custard Cream | Kunal Kapur
Ghevar
(3 Types – Plain Ghewar, Rabri Ghewar, Custard Cream Ghewar)
Prep Time – 30 min
Cooking time – 20 min
Makes – 3nos, 9” diameter
Ingredients:
FOR GHEVAR BATTER-
Desi Ghee – 63gm
Water – 1100ml
Maida – 250gm
Oil/Desi Ghee – for frying upto 1.5L
Ice – few
FOR SUGAR SYRUP-
Sugar – 2cups
Water – ½ cup
Cardamom powder ½ tsp
FOR RABRI-
Milk – 1lt
Sugar – 2tbsp
Cardamom powder – ½ tsp
FOR CUSTARD CREAM-
Custard powder (vanilla) – 5 tbsp
Sugar – 4 tbsp
Milk – 1lt
Butter (salted) – 1tbsp
Whipped Cream – 2cups
Pipping bag – 1no
FOR TOPPINGS & GARNISHES-
Pistachios Chopped – a handful
Almonds Chopped – a handful
Cashewnuts Chopped – a handful
Mango diced – ½ cup
Berries – ½ cup
Mint leaves – few
Note for equipment required –
We would also need a wooden stick for picking ghewar.
We need a large kadai or can use a flat pan along with rings.
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