Ghevar topped with nuts kept on a plate
Traditional Indian sweets are my absolute favorite! Even if I’m not partial to any of the delectable treats, Ghevar has to be at the top of my list. Like, Ghevar has me on chokehold, and now that I’ve gotten a chance to make a blog about it, there is no way I’ll let it slip.
Ghevar is a dessert made primarily of maida and sugar syrup that is distinctive and crisp. It’s a classic Rajasthani dessert. It’s a disc-shaped sweet cake with a porous structure that’s usually served dipped in sugar syrup or with milk rabdi on top. Ghevar which was once only available during the monsoon season is now available all year. It is traditionally linked with the Shravan month (July-August), and the festivals of Teej and Raksha Bandhan.
Ghevar topped with Rabdi kept on a plate
- ½ cup of clarified butter aka ghee
- ½ cup of cold milk
- 1 cup of all-purpose flour
- ¼ tablespoon of cardamom powder
- 3-4 saffron strands
- Chopped nuts
- Yellow food color (optional)
- 1 cup of cold water
For Sugar syrup:
- ½ cup of sugar
- 1 cup of water
- Sugar syrup:
- First, we need to make the sugar syrup and for that, we need to melt the sugar in a small saucepan over medium heat to make the sugar syrup. Now we need to add the water and stir until the sugar is completely dissolved.
- After 5-6 minutes, the syrup will have developed a one-string consistency, which means that if you place a drop between your thumb and index finger and move your fingers apart, the syrup will create one string/thread. Set it aside while making the Ghevar.
- Ghee should be added to a bowl. 1 tablespoon of chilled milk and 1 tablespoon of ice-cold water needs to be tossed in. We’ll add the milk, flour, and water in stages rather than all at once.
- Begin mixing everything with a stand or hand mixer. Add 1/4 cup flour and stir to blend after everything is lovely and smooth.
- Mix in another 1-2 tablespoons of milk and a splash of water. Mix in the cardamom powder.
- Mix in the rest ¼ cup of the all-purpose flour. Saffron strands can also be added. Add the remaining ½ cup of flour and stir to combine.
- Add water and milk in small increments, constantly stirring, until the batter is perfectly smooth and pourable. If your batter isn’t flowing consistently, you may need to add more water than what’s called for in the recipe. If desired, you can also use yellow food coloring.
- In a deep pan, melt the ghee/oil over high heat. Pour batter from a height of at least 6-7 inches into the hot ghee. The batter needs to be poured into the center of the pan in a steady stream. So that the batter will quickly sizzle and spread.
- Wait a minute before pouring another ladle full from the top into the pan’s center. Wait a few seconds, then take some batter from the middle with a chopstick or other elongated utensil, creating a hole in the center to lift the ghevar once it’s done.
- Repeat with 2 additional ladles of batter, following the same instructions as before. If you want a thicker ghevar, add extra batter. Once you’ve completed all of the layers, use a stick to gently press the ghevar into the oil, ensuring that the top is evenly cooked.
- When everything is nice and crisp, carefully place the stick in the centre of the ghevar and remove it from the pan.
- Drizzle the previously heated sugar syrup on a serving platter evenly. It’s completely fine to dip the ghevar in the sugar syrup either way. While dipping the ghevar in the sugar syrup, make sure it’s warm otherwise add a little bit of water and warm it up again for 2-3 minutes.
- Ghevar needs to be garnished with nuts and rabdi (thickened milk) before serving, to heighten its taste.
Ghevar topped with cardamom
- First, refrigerate the batter thoroughly to achieve a honeycomb texture.
- By adding ice-cold water to the batter, you can adjust the consistency.
- Moreover, whisk thoroughly without allowing the ghee or milk to curdle.
- Ghevar can be kept in an airtight jar for a month or two and dipped in sugar syrup just before eating.