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

Mini Ghevar with Dulce De Leche Cream and Caramelised Bananas

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Akanksha Khatri
Mini Ghevar with Dulce De Leche Cream and Caramelised Bananas is a heavenly combination of a traditional Indian sweet and Banoffee pie. Chef Akanksha Khatri shares the recipe for this uniquely creative dessert.
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Serves

3

Cooking Time

25-30 Min

Meal Type

sweet

Preparation Time

15-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Sugar Syrup:

    • 1.5 cups sugar

    • 1 cup water

  • For Ghevar

    • 30 gm ghee

    • few ice cubes

    • 150 gm refined flour (maida)

    • 50 ml milk

    • oil for frying

  • For Dulce de Leche Cream

    • 1 small can of condensed milk

    • 1 cup whipped cream

  • For Caramelized Banana

    • 2 tbsp butter/ghee

    • 1 sliced banana

    • 2 tbsp brown sugar

PREPARATION

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

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

  5. 5

    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.

  6. 6

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

  7. 7

    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.

  8. 8

    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.

  9. 9

    Set the ghevar aside on an absorbent paper.

  10. 10

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

  11. 11

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

  12. 12

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

  13. 13

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

  14. 14

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

STEP BY STEP

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Ghevar is a traditional Rajasthani sweet that is made during the rainy season especially on the occasion of Rakshabandhan and Teej. It is generally topped with flavourful thick milk or rabdi. Here chef Akanksha tops the traditional honeycomb patterned ghevar with Dulce De Leche, a caramelised milk from Latin America and caramelised bananas. So, this dessert is a delicious combination of ghevar and Banoffee pie (a combination of bananas, cream and caramelised milk).

The intercontinental dessert, Mini Ghevar with Dulce De Leche Cream and Caramelised Bananas, is to die for. 

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