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Ghevar with Carrot Sorbet

Serves 4
  • Steps
  • Ingredients

Steps

  • Chill an ice cream machine and prepare an ice bath in a large bowl.
  • For the Carrot Sorbet, place ghee into a medium saucepan over low heat. Add the carrots, cover and cook, stirring regularly until soft, about 10 minutes.
  • Meanwhile, place cream, milk, glucose syrup, cardamom powder into a medium saucepan.
  • Add the softened carrots to the milk mixture and bring to a simmer. Remove from the heat and use a stick blender to process until combined. Set aside.
  • Place the egg yolks and caster sugar in the bowl of a stand mixer and whisk until pale and fluffy. Slowly add the carrot and the milk mixture whilst continuing to whisk until combined.
  • Return mixture to the saucepan. Stir continuously with a silicone spatula over medium heat until mixture reaches 83 C.
  • Strain through a fine sieve into a bowl and place over the ice bath to cool.
  • Churn in ice cream machine according to manufacturer’s instructions. Place sorbet into a covered container and freeze until firm.
  • For the Malai Rabri, place ingredients into a wide shallow non stick pan over low heat. Cook, stirring regularly, until the mixture has thickened, about 17- 20 minutes. Remove from the heat and set aside to cool.
  • For the Sugar Syrup, place ingredients into a saucepan on medium heat and simmer until light syrup forms, about 5 minutes. Remove from the heat and set aside to cool.
  • For the Ghevar, add enough oil to fill a deep saucepan one quarter full and preheat to 180C.
  • Place ghee and 2 ice cubes into a blender and process until combined. Add half of the yoghurt and lemon juice and blend. Add the flour and chickpea flour in small batches, alternating with yoghurt and ice-cold water and blend to achieve a smooth consistency.
  • Transfer mixture to a large bowl with a few ice cubes and whisk in enough water to achieve a runny consistency. Continue to add a few ice cubes to keep mixture chilled.
  • Using a spouted ladle, carefully and slowly pour mixture into the hot oil from a height of about 20cm. Each ghevar should need 2 large ladles or 1/3 cup of the mixture to make. As the mixture is poured slowly into the hot oil, the mixture should separate and form a web of crispy batter in the pan. Once web formation is dense, holding together and golden, use tongs to carefully remove the fried ghevar from the oil and set aside on paper towel. Repeat with remaining batter if desired.
  • To serve, pour some sugar syrup over the Ghevar and drizzle with some Malai Rabri. Sprinkle with garnishes and finish with a quenelle of Carrot Sorbet.