Hindustan Times (Chandigarh) - City - - LIFESTYLE -

For the sugar syrup: Com­bine 250gm sugar and 150ml wa­ter in a pan and sim­mer it. Re­move it from the flame but keep it warm. Now, in a bowl, mix 50gm flour, 5gm ar­row­root pow­der and 30gm melted ghee. Add 200ml of wa­ter to this and whisk. Keep this bat­ter in a cool place, away from the heat. Place the ghevar ring in a kad­hai and pour melted ghee in it till it reaches 3/4th of the height of the mould. Heat the ghee on a medium flame and add a spoon­ful of the bat­ter into the mould . The bat­ter should set­tle in the mould. Re­peat this step seven times while mak­ing a hole in the cen­tre of the ghevar, us­ing a wooden skewer. Pour the bat­ter into this cen­tre each time. Once cooked, take out and im­merse in sugar syrup, drain quickly and place on a serv­ing plate. Ar­range mul­ti­ple lay­ers with dif­fer­ent sizes and serve.

Recipe by chef Prem K Po­gakula, The Im­pe­rial

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