Ghevar is more than just a sweet; it's a symbol of tradition, culture, and festivals. Especially during the months of Sawan and Teej, when women fast, the taste of Ghevar doubles the joy of the festival. This sweet is primarily made in Rajasthan, Haryana, and many parts of North India. While it is readily available in the market, making it at home makes its taste even more special.
Ingredients Required to Make Ghevar
The most important thing to make Ghevar is having the ingredients in the correct proportion. The ingredients given below are suitable for 3-4 Ghevars.
For Ghevar Batter:
- All-purpose flour (Maida) – 1 + 1/4 cup
- Ghee (clarified butter) – 4 teaspoons
- Cold milk – 3/4 cup
- Cold water – Approximately 1 + 1/2 cups
- Lemon juice – 1 teaspoon
- Ice – As needed
For Sugar Syrup:
- Sugar – 1 cup
- Water – 1 cup
- Cardamom powder – 1/2 teaspoon
- Saffron strands – As needed
For Decoration:
- Rabri / Malai / Mawa / Cream – As needed
- Silver leaf (Chandi Vark) – As needed
- Almonds and pistachios (finely chopped) – As needed
- Saffron and orange food colored milk – 2 teaspoons
Method to Make Ghevar
1. Start with Dry Preparations
To enhance the Ghevar, first soak almonds and pistachios in slightly warm water for 15-20 minutes. After they soften, slice them thinly. On the other hand, mix saffron and food color in a little milk and keep aside.
2. Make Sugar Syrup
In a pan, add sugar and water and cook over medium heat. When it starts to boil, add cardamom powder and saffron. When the syrup reaches a one-string consistency, turn off the gas and keep the syrup slightly warm.
3. Prepare the Batter
In a mixer jar, add ghee and some ice cubes. Run the mixer until the ghee becomes butter-like. Now, gradually add maida and milk while continuing to run the mixer. Do this until a smooth batter is ready.
4. Thin the Batter
Now add lemon juice and cold water to this batter. Note that the batter should be thin but not watery. To keep the batter cold, place ice in a large container and place the batter container on top of it.
5. Method of Frying Ghevar
Heat ghee or oil in a large and deep kadhai (wok). If you have a Ghevar ring, put it in the ghee, otherwise you can also use a small pot. When the ghee is very hot, pour the batter in the center of the ghee from a height using a small ladle.
6. The Magic of Layering
After pouring the first time, when the bubbles come to the edge, continue pouring the batter in a thin stream 2-3 more times. This process makes the Ghevar porous and layered. Let it turn golden brown on medium heat.
7. Take Out the Ghevar
When the Ghevar is completely cooked and golden, carefully take it out and place it on a napkin so that the extra ghee drains off. After this, dip it in the lightly warm sugar syrup and take it out immediately.
Decorate and Serve the Ghevar
Now spread mawa or rabri well over the Ghevar. Put silver leaf on top of it and sprinkle finely chopped almonds and pistachios. Finally, lightly sprinkle saffron and orange food colored milk all around. Now your traditional Ghevar is completely ready.
If you want to serve something special to your family and guests on festivals, then this time serve homemade Ghevar instead of buying it from the market. It takes a little time to make, but when a smile appears on the faces of your loved ones, that time will also feel joyful.
