This delicious dessert is a Rajasthani delicacy popularly made during the festival of Teej. It is disc-shaped sweet made with all purpose flour and soaked in sugar syrup.
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 and 1/2 cups sugar
1 cup water
1 tsp powdered cardamom
1 Tbsp chopped almonds & pistachios
1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil
How to Make Ghewar
Prepare sugar syrup of 1 thread consistency.
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
Add milk, flour and a cup of water. Mix to make smooth batter.
colour in some water and add this to the batter. Add more water if
required. Batter should be fairly thin (it should run off easily when
poured from a spoon).
Take an aluminium or steel cylindrical
container (do not use lid). The height should be at least 12" and
diameter 5-6". Fill the container half with ghee. Heat it.
the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre
of ghee, slowly in one continuous threadlike stream. Allow foam to
settle. Pour one more glassful in the hole formed in centre.
foam settles again, loosen ghewar with an iron skewer inserted in 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.
pour some syrup evenly all over, keeping ghevar in a mesh placed over a
container. Cool a little, top with silver foil.
Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
One may also serve ghevar with rabri prepared in advance.