Ghevar Recipe | How to make Ghevar
Rajasthani Ghevar Recipe | how to make Ghevar
Rajasthani Ghevar Recipe : Refined flour mixed with creamy mix of ghee, milk and water. Deep fried and sugar coated, garnished with rabri and nuts.
Ghevar is a Rajasthani dish. It is a unique dessert which is often prepared during monsoon festivals like Teej and Rakhi.
Ghevar is a tricky dish to prepare. it has a honey comb structure which is not quite easy to make if you are a beginner. Refined flour or maida is main ingredient to make ghevar. Ingredients to make ghevar are very common to find in kitchen.
To make ghevar, the batter should be kept cold. In this recipe, ghee is used to deep frying but it can be deep fried in refined oil as well. A small ring of stainless steel is used to give shape to ghevar. The ring used in this recipe is around 3 inches. It is good if you can find a bit big ring, else a small round pan can be used to make ghevar without using any ring.
Recipe Details : Rajasthani Ghevar (15 ghevar of 3 inch diameter)
Ingredients for Rajasthani Ghevar
How to make Rajasthani Ghevar
In a bowl, pour 1/4 cup ghee. Start beating it. Add 2 tsp of milk and water, beat it again. Keep on beating and adding milk and water alternatively until ghee becomes creamy. We should only add 1/4 cup of milk and water in it while beating.
Now start adding refined flour / maida in small quantites. Add small quantity of maida and mix it thoroughly in creamy mix of milk, ghee and water. Keep on mixing refined flour / maida till all of 1 cup maida is mixed in it.
the batter to make ghevar should be watery. It should drip from the spoon if spoon is dipped with batter and lifted high. Keep the better aside.
Now in a kadahi or any other broad cooking pan, add ghee to deep fry. Leave the ring in it. At least 2/3 of ring should be dipped inside the ghee. Heat the ghee and when it starts bit smoking, lower the flames. Now pour one spoon of batter in the ring from a height of 6 inches from the pan. It starts frothing, wait for it to settle down and pour one more spoon of batter in it. Use a skewer or any stick to move the batter towards the sides of ring. Keep pouring the batter till the ring is filled with batter.
If you are using a big size ring, a ladle can be used to pour batter in it. Thickness of ghevar depends upon how experienced you are in making it. In this recipe, the thickness of ghevar is not much as the size of ghevar is also small.
Once ghevar is cooked to golden brown, use a skewer or fork to lift it from pan. Keep aside to drain excess of ghee. Repeat the process for rest of the ghevar. When all ghevar is ready, arrange them in a plate as shown in picture.
Now in a pan, add 1 cup sugar along with 1/2 cup water. Bring it to boil and make the sugar syrup of one thread consistency. Keep it aside till it becomes warm. We should not pour hot sugar syrup on ghevar.
Once sugar syrup is warm, pour it on ghevar by using a spoon. Leave like that for 30 minutes.
Now in a plate, put ghevar. pour rabri on it and garnish it with diced pistachio.
Ghevar is ready.
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