Ghevar is a traditional sweet delicacy from Rajasthan, prepared at festivals like Diwali, Teej, Holi and Raksha bandhan. Made with ingredients like flour, ghee and milk, this sweet recipe is worth a try. Rajasthan is known for its heritage, culture and delicacies. Ghevar is certainly one of their best sweet treats. The best thing about this traditional culinary delight is that it can be prepared at home with readily available ingredients. This easy Rajasthani recipe is a treat for the taste buds, especially when you have special guests passing by and you can’t think of something quick and easy to prepare and serve; then opt for this delicacy. This dessert is an authentic recipe that seems difficult to prepare, but which is actually very easy to prepare and prepare. To make this Ghevar recipe at home in authentic style, just follow a few simple steps given below. To give a healthy touch to this traditional dish, you can replace regular sugar with sugar without sugar or stevia, this will give you the freedom to indulge in the flavors of this dish without feeling guilty.
Prep Time: 10 mins
Cook Time: 1 hr
Total Cook Time: 1 hr 10 mins
Ingredients Of Ghewar
- 3 Cups Flour
- 1 cup Ghee (solidified)
- 3-4 Ice cubes
- 4 cups Water
- 1/2 cup Milk
- 1/4 tsp Food colour (yellow)
- 1 kg Ghee (for deep frying)
- For the syrup:
- 1 1/2 cup Sugar
- 1 cup Water
- For topping:
- 1 tsp Cardamom, powdered
- 1 tbsp Almonds & pistachios, chopped
- 1 tbsp Milk (with 1/2 tsp saffron has been rubbed in silver foil)
Also Read: Malpua (Teej Special)
How to Make Ghewar
- Prepare the sugar syrup with 1 thread of consistency. Take solidified ghee in a large large bowl. Taking one ice cube at a time, vigorously rub the ghee.
- Take more ice cubes as needed, until the ghee turns very white.
- Add milk, flour and a cup of water and make smooth paste.
- Dissolve the color in water and add it to the paste. Add more water if necessary. The dough should be quite thin.
- Take a cylindrical container of aluminum or steel. The height must be at least 12 “. Half fill the container with ghee. Heat it.
- When the ghee is hot and smoky, take a 50 ml glass full of dough. Pour into the center of the ghee, slowly in a single continuous stream. Let the foam settle. Pour another glass into the hole in the center.
- When the foam falls, loosen the ghewar with an iron skewer inserted in the hole. Carefully lift, diagonally, and place on wire mesh to drain. Store the hot syrup in a large, flat-bottomed container to fit in the ghevar. Dip the ghevar in and remove it, set aside on the mesh to drain the excess syrup.
- Alternatively, pour a little syrup evenly everywhere, keeping the ghevar in a net placed on a container. Let cool a little, cover with silver foil.
- Sprinkle with a few drops of saffron milk, sprinkle with chopped dried fruit and a few pinches of cardamom powder.
- Serve. You can also serve ghevar with rabri prepared in advance.