Name: Rajasthani chocolate ghevar recipe by Cook With at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: ½ cup ghee; 5 - 6 ice cubes; 250gm all purpose flour; 1 liter water; 3 cup ghee for deep frying; For finishing -; 2 cup sugar; ½ cup water; 8 - 10 saffron strands; 1 tsp kewra water; 1 cup rabri; 8 - 10 pistachio; 2 silver varak

ABOUT Rajasthani chocolate ghevar RECIPE

Ghevar is a special sweet for the festival of sawan and Raksha Bandhan. Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisine. Rajasthan cooking is general has its own unique flavor where the simplest and the most basic of ingredients go into the preparation of delicious dishes. So lets make ghevar sweet today at home.

Instructions

Add the ghee to a large bowl and add few ice cubes to the ghee.
Cream the ghee using hands making sure the ghee gets cold with the ice.
Once the ghee starts getting a little solidified, use your palm to smoothen the ghee and make sure no grains are visible in the ghee.
Add all purpose flour to the ghee, followed by 1 tbsp cocoa powder.
Add little water and make a thick batter.
Whip the mixture well for about 5 minutes.
To the whipped batter, add the remaining water to the mixture. And form it into a thin batter.
Now, as the batter is ready, it is highly advisable to keep the batter in the refrigerator for about 15 - 30 minutes until the ghee gets heated up.
Once the ghee gets hot enough, place the mould into the ghee vessel and start pouring the batter inside the mould.
Make a little space in the center so that it becomes easy to move the ghevar.
Pour the batter every 10 - 15 seconds, from a little height, only in the center of the pan.
Once you have poured enough batter for the ghevar, add hot ghee on the top of the ghevar.
As the sides starts to release, take a rod and release the ghevar out of the hot ghee.
As the ghevar are ready make the sugar syrup by adding 2 cups of sugar and a little bit of water, 1tsp of kewra water and saffron strands.
Cook the syrup on medium high heat for 4 - 5 minutes.
Once the syrup is ready, pour it on top of the ghevar and repeat the same once again after 10 minutes.
Garnish with rabri, pistachio, silver varak and serve.

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