Mini Ghevar with Dulce De Leche Cream and Caramelised Bananas By Chef Akanksha Khatri

In a pressure cooker, place the condensed milk can and fill it with sufficient water to submerge the entire can. Close the lid and cook for 1 whistle. Remove and let it come to room temperature.

To make the sugar syrup, add sugar and water in a pot and cook on a medium flame, till the sugar dissolves. Cook till it reaches one string consistency.

To make the Ghewar batter, add ghee in a parat and with the help of 2 ice cubes start creaming the ghee till it is white and fluffy.

When done, add the refined flour and mix till combined.

Transfer this mixture in a bowl and gradually keep adding milk to make a runny batter. The batter should be smooth and in a pouring consistency.

Now, heat ghee/oil in a deep pan on high heat and place a small round mould in the pan.

Once the oil is heated; using a ladle, pour the batter from a height of at least 6-7 inches. Pour the batter little by little in a constant flow into the centre of the mould. The batter will sizzle up and spread immediately. Wait for a minute and then pour another ladle full from top in the centre of the mould.

Pour hot ghee into the mould. When it’s golden brown, carefully insert the stick in the centre of the ghevar and take it out of the mould.

Set the ghevar aside on an absorbent paper.

Take out 3 tbsp of prepared Dulce De Leche in a bowl. Whisk it nicely and fold in some Whipped Cream.

In a sauce pan, add butter/ghee and the sliced bananas. Add brown sugar and cook till they are nicely glazed and caramelized.

Dip the prepared ghewar in sugar syrup take it out immediately and place it on a plate.

Pipe dollops of Dulce De Leche on the ghevar, along with some whipped cream.

Place the caramelized bananas next to the piped dollops and serve immediately.