GHEWAR :

A delicious, Rajasthani dessert, most popularly made during August or the auspicious month of Shravana or Sawan when the festival of Teej and Raksha Bandhan falls. Ghewar is a disc-shaped sweet with a texture that resembles a honeycomb is made with all-purpose flour and soaked in sugar syrup. There are plenty of varieties of the traditional dessert Ghewar including mawa and malai. Here is an easy, hassle-free recipe of Ghewar that you can easily cook at home and enjoy the festivities with your family.

To make this Ghevar recipe at home in the authentic style, you just have to follow a few simple steps given below. To give a healthy twist to this traditional dish, you can replace regular sugar with sugar-free or stevia, this will give you the freedom to indulge in the flavours of this dish without feeling guilty. Though making this dessert recipe is slightly time-consuming, but, it is worth the effort. You can prepare Ghevar on several special occasions like family get-togethers, house parties. So if you are craving something sweet and soul-satisfying, then prepare this easy Rajasthani sweet recipe and impress your loved ones with your culinary skills. Also, nothing is better than an unadulterated sweet dish prepared at home. Follow this step-by-step Ghevar recipe and enjoy it with your loved ones.

We are preparing the mawa malai version of this mouth-watering dessert. Have a look on at my presentation too & give reviews.

RECIPE

Serving : 4pax ; Time : 25–40 min ; cooking temperature : medium-low

Ingredients for:

GHEVAR (Body/Base):

Flour-660gm

Ghee (solidified) — 220gm

Ice cubes — 5 Nos.

Water — 850ml

Milk — 120 ml

Ghee (for deep frying) — 1kg

Syrup:

cup Sugar — 350gm

Water — 220ml

Garnish/Topping:

Sweetened caramelized Khoya — 100gm

Cardamom powder — 6gm

Almonds — 10gm

Cashew — 10gm

Pistachios — 10gm

Milk (with 1 gm of crushed saffron ) — 15ml

Chandi warq — 3 Nos.

Method:

STEPS:

1. Prepare sugar syrup of 1 thread consistency.

2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time, rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.

3. Add milk, flour and a cup of water. Mix to make a smooth batter.

4. Dissolve colour in some water and add this to the batter. Add more water if required. The batter should be fairly thin (it should run off easily when poured from a spoon).

5. Take an aluminium or steel cylindrical container (do not use a lid). The height should be at least 12" and diameter 5–6". Fill the container half with ghee. Heat it.

6. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in the centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in the centre.

7. When foam settles again, loosen ghewar with an iron skewer inserted in the hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.

8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.

9. Spread the caramelized khoya over it.

10. Splash a few drops of saffron milk, sprinkle some dry fruit and a few pinches of cardamom powder.

11. Serve chill or at STP room temperature.

Serving tip:

Serve chill keep it refrigerated (optional).

Nutrition Info:

Energy:223 cal

Carbohydrates: 2.4 g

Protein: 40.03 g

Fat: 5.71 g