Ingredients
3 cups flour
1 cup ghee, solidified
3-4 ice cubes
4 cups water
1/2 cup milk
1 kg ghee for deep frying
For the syrup
1 and 1/2 cups sugar
1 cup water
For topping
1 tsp powdered cardamom
1 tbsp chopped almonds and pistachios
1 tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil
Method
- Prepare sugar syrup in a single thread consistency. Take solidified ghee in a large wide bowl.
- Add milk, flour and a cup of water. Mix to make a smooth batter.
- Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
- Take an aluminum or steel cylindrical container (do not use a lid).
- The height should be at least 12” and diameter 5-6”. Fill the container half with ghee. Heat it.
- When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in the centre of the ghee, slowly in one continuous threadlike stream. Allow foam to settle.
- Pour a glassful in the hole formed in the centre.
- When the foam settles again, loosen ghevar with an iron skewer inserted in the hole. Lift carefully, at an angle, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar.
- Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.
- Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. Serve. One may also serve ghevar with rabri prepared in advance.
Crème Brulee
Crème Brulee
Ingredients
Milk 200 ml
Cream 1 litre
Sugar 200 gm
Vanilla pod 1 nos
Egg yolk 200 gm
Mixed berries for garnish.
Method
Heat milk, cream, and sugar and vanilla together, do not boil but blend evenly.
Take it off the flame, and add in the yolks, and whisk carefully
Strain once.
Pour into ramekins and bake in a bain marie.
Sprinkle brown sugar and torch the Brulee to get a golden crisp texture. Serve with a sprinkling of fresh berries.
Gulab Jamun
Gulab Jamun
Ingredients
300 gms khoya
3 tbsp flour
3 tbsp sugar
1/2 litre water
A pinch of saffron
200 gm refined oil
Method
In a bowl, add khoya and flour, mix together.
Make round ball shape gulab jamuns out of the dough.
Make sugar syrup with 3 tbsp sugar and 1/2 litre water.
Add little saffron to it. Deep fry the gulab jamuns in a pan with oil.
Add fried gulab jamun into the sugar syrup.
Serve hot garnish with chopped nuts.
— Recipes courtesy Chef Mahesh Padala, executive chef
and chef de cuisine Chef Vikas Singh
