Ghevar Recipe – How To Make Ghevar At Home?

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Ghevar Recipe

Ghevar Recipe: Ghevar is a delicious dessert that is popular all over India. It’s common to see this food at rainy season festivals like Teej and Rakhsha Bandhan. It is circular in shape and sweet to the taste. To make this treat for yourself, you’ll have to ready your ingredients, fry up your ghevar, and add the final touch with some sugar syrup on top. This delicious dessert is a Rajasthani delicacy popularly made during the festival of Teej. It is disc-shaped sweet made with all purpose flour and soaked in sugar syrup. Although Ghevar has it humble origins in Rajasthan, it is quite popular across the northern states of Uttar Pradesh, Delhi and Gujarat as well.

Rajasthan is also known for its ghee-laden yummy sweets, and Ghevar tops the list. It is one of the most popular desserts made of flour, milk, sugar, saffron, dry fruits and loads of ghee, of course. Learn to make it at home instead of making a run for the nearest sweet shop.

How to Make Ghevar
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Ingredients of Ghewar
  1. 3 cups flour
  2. 1 cup ghee, solidified
  3. 3-4 ice cubes
  4. 4 cups water
  5. 1/2 cup milk
  6. 1/4 tsp food colour, yellow
  7. 1 kg ghee for deep frying
For the syrup
  1. 1 and 1/2 cups sugar
  2. 1 cup water
For topping
  1. 1 tsp powdered cardamom
  2. 1 Tbsp chopped almonds & pistachios
  3. 1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil
How to Make Ghewar
  1. Prepare sugar syrup of 1 thread consistency.
  2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.
  3. Add milk, flour and a cup of water. Mix to make smooth batter.
  4. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
  5. Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
  6. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.
  7. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
  8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.
  9. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
  10. Serve.
Notes
  1. One may also serve ghevar with rabri prepared in advance.
Indian Food Pedia http://www.indianfoodpedia.com/
Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.

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