By: Payal
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Ghewar is a classic Rajasthani dessert and is usually prepared on the occasions of Teej and Raksha Bandhan. Ghewar is a disc-shaped sweet made with all-purpose flour and soaked in sugar syrup. Try this recipe at home.
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3 Cups Flour
1 cup Ghee (solidified)
3-4 Ice cubes
4 cups of 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)
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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.
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Take more ice cubes as required, till the ghee turns white. Add milk, flour and a cup of water. Mix to make a smooth batter.
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Dissolve the 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).
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Take an aluminium or steel cylindrical container (do not use the lid). The height should be at least 12" and the diameter 5-6". Fill the container half with ghee. Heat it.
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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 into the hole formed in the centre.
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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 flat-bottomed container to fit in ghewar.
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Dip ghewar in it, and remove, keep aside on mesh to drain excess syrup. Alternatively, pour some syrup evenly all over, keeping ghewar in a mesh placed over a container. Cool a little, top with silver foil.
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Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder. Serve. One may also serve ghewar with rabri prepared in advance.
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