Rajasthani Ghevar Recipe
A traditional Rajasthani festival sweet
Ghevar is a Rajasthani easy dessert specially made on Festivals in rainy season like the Teej and Raksha Bandhan. The reason why ghevar recipe is made only during the rains is that a degree of moisture is necessary. It is a round plate-shaped sweet which is made with flour and sugar syrup and deep fried in oil. It is also known as Honeycomb dessert and is one of the best dessert recipes. Serve Rajasthani Ghevar Recipe during evening with Cinnamon Spiced Orange Iced Tea Recipe or more snacks.
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- 1-1/2 cups All Purpose Flour (Maida)
- 1/2 cup Ghee , more to fry
- 1/2 cup Milk
- 1-1/2 cups Water
- 1 teaspoon Turmeric powder (Haldi) For sugar syrup:
- 1-1/2 cups Sugar
- 1 cup Water
How to make Rajasthani Ghevar Recipe
To prepare Rajasthani Ghevar recipe, get all the ingredients ready. Pour ghee and cold milk in a bowl and whisk (or with a hand blender) it well, so it mixes properly. Blend it till ghee and milk emulsify into a smooth mixture and do not separate.( Be careful not to blend it for a long time else the ghee would separate.)
Sieve the maida and add into the mixture above and whisk again.
Make sure that no lumps are left behind and the batter formed is smooth. Now add water little by little and mix it well into a smooth consistency.
Now add turmeric powder (for color) and mix it well.
The consistency of the batter should be one string (such that if we drip the batter from the spoon, then it should fall like a string).
Heat ghee in a deep frying pan. The quantity of ghee should be half of the density of the vessel. Heat it on high flame till the ghee gets very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately comes up without any delay.
Pour batter into the ghee to make a big circle depending on the how thick ghevar you want to make. I used two spoonsful of batter. Pour the batter slowly in one continuous thin stream in the centre of the pan.
Bubbles start spluttering all over the surface of oil. Let the foam settle down. If the centre point is totally covered , then use ladle to make little space in the centre and keep on pouring the batter.Take 1- 2 min interval between pouring of batter.
Turn flame low once you have poured batter into the ghee. Let it fry until it turns light brown in color.
Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper. A beautiful net shape would have formed.
Add water and sugar to saucepan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency and sticky when cooled.
Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.
Your delicious Rajasthani Ghevar recipe is ready. Garnish the Ghevar with nuts to make it more tempting and serve during teatime. Serve with Cinnamon Spiced Orange Iced Tea Recipe or more snacks.
Rajasthani Ghevar Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens