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|Flour||2 Cup (32 tbs)|
|Ghee||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Yellow colour||1⁄4 Teaspoon|
|Yellow color||1⁄4 Teaspoon|
|Almonds||1⁄2 Tablespoon, chopped|
|Pistachios||1⁄2 Tablespoon, chopped|
|Cardamom powder||1⁄2 Teaspoon|
|Saffron||1⁄2 Teaspoon (Soaked In Milk)|
Calories 670 Calories from Fat 361
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 24.6 g122.9%
Trans Fat 0 g
Cholesterol 106.8 mg
Sodium 10.9 mg0.5%
Total Carbohydrates 71 g23.6%
Dietary Fiber 1.8 g7.4%
Sugars 31.5 g
Protein 7 g13.3%
Vitamin A 0.7% Vitamin C 0.97%
Calcium 4.1% Iron 14.3%
*Based on a 2000 Calorie diet
Point2-Dissolve colour in the remaining water.
Point3-Mix the coloured water to batter.
Point4-Take an aluminium or steel cylindrical container. Cylinder should have a height of at least 12", and a diameter of 5-6".
Point5-Fill half of the cylinder with ghee and heat.
Point6-Once the ghee is hot, pour a glass of batter in the centre of ghee. Allow foam to settle.
Point7-Pour a glassful of batter in ghee again.
Point8-Once the foam gets settled again, place ghewar on mesh.
Point9-Prepare sugar syrup of one tar consistency.
Point10-Dip ghevar in syrup so as to remove the extra oil. Keep it for cooling.
Point11-Pour few drops of saffron water.
Point12-Sprinkle chopped almonds, pistachios and cardamom powder.