Ever woke up to tempting sweet aroma of Ghawney? :) we usually do, at least once a week. These deliciously divine crepe are so unique and so much fun to make that you will just fall for them once you try them. So, Beware! you cannot resist Ghawney once you get acquainted with the taste 😋😃
First thing first the batter! you have to get it right without any lumps and neither too thick nor watery. It is advised to first mix the dry ingredients with eggs and the add the liquid ingredients gradually and keep mixing with rubber or steel spatula or you can use the whisk.
After you have prepared the batter let it rest for some time before making crepes so that everything is well incorporated well and you can be sure about the consistency.
Before you pour the batter your pan has to be hot enough, wiped clean and sparingly greased with ghee or butter. Adding too much fat will make your crepes oily which is considered as lack of "kartook" in our culture :P ;)
Ghowney should look dry with cripy brown outer layer and soft melt in mouth inner layers.
1 large egg
1/2 cup sugar (you can replace with jaggery, melt 1 cup grated jaggery in 1/2 warm water)
1 cup full fat milk
1/2 cup thick coconut milk (optional)
1 teaspoon cardamom powder
A few strands of saffron
Ghee or butter for frying
Pinch of salt
Water as required
Finely chopped nuts of your choice (for filling)
Raisins (for filling)
1. Break egg in a mixing bowl and beat well and gradually add flour, milk, coconut milk and water to form a uniform batter without any lumps.
2. Add salt, sugar, cardamom powder, saffron and mix well. Adjust the consistency by adding water. The thickness of the batter should be like evaporated milk.
3. While the batter is resting, chop the nuts and mix with raisins.
4. Now heat and grease a pan with butter or ghee and pour a quantity of batter that you spread over the pan in very thin layer. Sprinkle chopped nuts and raisins and cook for 2 minutes on medium heat the started folding from one side (as shown in the picture above) and pour batter to make second layer follow the same steps and start rolling from the first layer side. Like this make 3-4 layers and finally roast well to get nice golden brown colour on both the sides on Ghowney.
5. Remove in a plate and cut into pieces as shown. Enjoy!
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Making Ghawney is not really easy as you need to master some techniques like making batter of right consistency, very thin layers folded with one over the other, and that crisp golden colour without using a lot of ghee/butter and not burning the crepe. But I love Ghowney so much that I don't mind spending 1 to 2 hours in front of hob at least once a fortnight. In fact I made a big batch for uni eid celebration all alone and felt really proud telling my family about my Kaarname! :D
First thing first the batter! you have to get it right without any lumps and neither too thick nor watery. It is advised to first mix the dry ingredients with eggs and the add the liquid ingredients gradually and keep mixing with rubber or steel spatula or you can use the whisk.
After you have prepared the batter let it rest for some time before making crepes so that everything is well incorporated well and you can be sure about the consistency.
Before you pour the batter your pan has to be hot enough, wiped clean and sparingly greased with ghee or butter. Adding too much fat will make your crepes oily which is considered as lack of "kartook" in our culture :P ;)
Ghowney should look dry with cripy brown outer layer and soft melt in mouth inner layers.
Ghowney Recipe | How to make Ghawney
Ingredients:
1 cup plain flour (you can substitute with whole wheat flour)1 large egg
1/2 cup sugar (you can replace with jaggery, melt 1 cup grated jaggery in 1/2 warm water)
1 cup full fat milk
1/2 cup thick coconut milk (optional)
1 teaspoon cardamom powder
A few strands of saffron
Ghee or butter for frying
Pinch of salt
Water as required
Finely chopped nuts of your choice (for filling)
Raisins (for filling)
Method:
2. Add salt, sugar, cardamom powder, saffron and mix well. Adjust the consistency by adding water. The thickness of the batter should be like evaporated milk.
3. While the batter is resting, chop the nuts and mix with raisins.
4. Now heat and grease a pan with butter or ghee and pour a quantity of batter that you spread over the pan in very thin layer. Sprinkle chopped nuts and raisins and cook for 2 minutes on medium heat the started folding from one side (as shown in the picture above) and pour batter to make second layer follow the same steps and start rolling from the first layer side. Like this make 3-4 layers and finally roast well to get nice golden brown colour on both the sides on Ghowney.
5. Remove in a plate and cut into pieces as shown. Enjoy!
