Famous Rajasthani Ghevar Recipe
Ghevar is a popular Rajasthani sweet, especially enjoyed during the month of Sawan. It's a traditional dessert, often made for festivals, and loved by children and adults alike for its flavour. While the recipe might seem slightly intricate, following it carefully from start to finish allows you to create ghevar at home that tastes just like those from the market. Market ghevar often contains added soda, which can be detrimental to health. Let's explore the recipe.
Necessary Ingredients
Maida (Flour) = 250 grams
Ghee = 50 grams
Water = 800 grams
Milk = As needed
Ice Cubes = a few pieces
Ghee/Oil = for frying
To make syrup
Sugar = 400 grams
Water = 200 grams
How to make Ghevar
First, prepare a syrup with a thread-like consistency.
Take solid ghee in a large bowl and add one ice cube at a time, whisking continuously. If necessary, add more ice cubes until the ghee is white.
Now, combine milk, flour, and water to create a thin batter. Dilute a pinch of food colouring in a little water. Ensure the batter is thin enough to pour easily from a spoon.
Get a pan at least 1 foot long and 5-6 inches wide. Half-fill the pan with ghee and heat it.
Once the ghee begins to smoke, fill a 50 ml glass with the batter and pour it into the centre of the hot pan in a thin stream.
Allow the batter to set properly. Then, using another glass, pour the batter in a circular motion around the edges of the pan.
Once the ghevar begins to detach from the pan and small holes appear in the middle, carefully remove it and place it on a wire sieve.
Keep the syrup in an open container. Dip the ghevar in the hot syrup, remove it, and place it back on the sieve to drain excess syrup.
Once cooled, cover the ghevar with silver foil. Garnish with a sprinkle of saffron, chopped dry fruits, and a pinch of cardamom powder before serving.
