ghewar or rajasthani ghevar recipe – a tasty dessert recipe from Rajasthan.It is made during festivals like Teej and Raksha Bandhan.
This delicious dessert is prepared during rainy season and the main reason why ghevar is made only during the rains is that a degree of moisture is necessary.
ghewar is a round plate-shaped sweet which looked like a honeycomb. There are three main steps in preparing ghevar. First is preparing the ghevar, second preparing the sugar syrup and the third is soaking the ghevar in sugar syrup.
The batter used for preparing ghewar should have a flowing consistency and it is very important to pour the batter in a single string at the center of the ghee from a specific height.
There are many varieties of ghevar such as plain, mawa, and malai ghevar. This easy dessert recipe is a delectable delicacy traditionally prepared in Rajasthan but is now popular all over India. Ghevar tastes great when fried in ghee. Somepeople use a combination of ghee and oil, but the taste of ghevar fried in pure desi ghee is different and yumm..
Let us see how to make rajasthani ghewar recipe.
preparation time: 15 minutes
cooking time: 30 minutes
recipe type: dessert
cuisine: Rajasthan, Indian
serves: 2 – 3
- maida or all-purpose flour – 1/2 cup
- ghee – 1/2 cup
- milk – 1/2 cup
- water – 1 and 1/2 cups
- ghee – to deep fry
for sugar syrup:
- sugar – 1 and 1/2 cups
- water – 1 cup
- cardamom powder – a pinch
- dry fruits (pistachios, almonds) – for garnishing
how to make rajasthani ghewar recipe
1.Take milk, ghee or clarified butter and water separately in three bowls.
2. Pour ghee and cold milk in a bowl and whisk well so that they get combined together. You can also use a hand blender to save workload and if it is not available, make use o a whisk. Blend well until ghee and milk get mixed into a smooth mixture and they do not separate. Be careful not to blend it for a long time else, the ghee would separate.
3. Sieve the maida and add it into the ghee milk mixture which we have already prepared and whisk again. Add maida in batches.
4. Whisk well and make sure that no lumps are left behind and the batter formed is smooth. Add water little by little and mix it well into a smooth consistency.
5. At this stage, add yellow food color and few crushed saffron strands. This step is optional. You can also add 1 teaspoon of turmeric powder. Mix well. This will give a nice yellow color to the ghewar.
6. The consistency of ghevar batter should be such that if we drip the batter from a spoon, then it should fall like a string.
frying the ghewar
7. Take a round deep and flat-bottomed vessel. The size of the vessel is very important as it will determine the size of the ghewar.
8. Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Heat it on a high flame till the ghee becomes very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately rises to the top. If it comes up immediately, without any delay, then it is the correct temperature.
9. Take a ladle full of batter and pour much batter into the ghee to make a circle depending on how thick ghewar you want to make. The amount of batter to be used for each ghevar will depend on the size of the vessel and the amount of ghee used. You can use two spoonsful of batter or more. But when you add the batter to hot ghee, you will find the ghee rising to the top. So if you are adding more batter, then the vessel used should be big enough to hold the ghee.
10. Now pour the batter slowly in one continuous thin stream in the center of the pan.
11. Bubbles start spluttering all over the surface of the oil. Wait till the foam settles down. If the center point is totally covered, then use a ladle to make a little space in the center and keep on pouring the batter. Take 1 to 2-minute interval between pouring of batter if after pouring one ladleful of batter, give an interval of 1 to 2 minutes and then add the next ladle full of batter.
12. Turn flame to low once you have poured the batter into the ghee. Fry until ghewar turns light brown in color.
13. Once the ghewar has turned light brown in color, it means it is cooked now. Take out the ghevar in a plate using a long lined with tissue paper.
preparing sugar syrup for ghewar
14. Add water and sugar to a pan. Bring them to a boil. Stir occasionally until the sugar melts completely. Once the mixture starts boiling, reduce the flame to low and cook it for 5 – 6 minutes till you get a one-string consistency.
15. Pour a drop of syrup on a plate to check. Once it cools down a little bit, take it between your thumb and index finger. If it forms a single string, then it means that the syrup is ready. Turn off the flame. Allow the syrup to cool.
16. Now dip the ghewar into sugar syrup for 1 to 2 minutes and take it out. Keep the ghevar dipped in syrup on a plate and tilt it, so that any excess syrup gets drained.
17. Delicious rajasthani ghewar is ready. Garnish the ghevar with nuts and serve it with rabdi.