Rajasthani Ghevar Recipe | How to Make Ghevar (Easy Recipe) | Raksha Bandhan and Teej Special Recipe

By -

The holy month of Shravan or Sawan is here; dedicated to Hindu God, Lord Shiva, the month is considered extremely auspicious and brings with it, lots of festivities and religious events to celebrate. Teej, Nag Panchami, Raksha Bandhan, Krishna Janmashtmi and Maha Shivratri are some of the popular festivals that are celebrated during this holy month. 

Not to mention, for us Indians, festivals and celebrations stand synonymous to different kinds of traditional sweets and mithais...and amongst all, the Rajasthani Ghevar is something without which, sawan celebrations are incomplete. Resembling a honey comb texture, Ghevar is made using a thin batter of flour, milk and ghee. Having said that, making it is nothing less than an art and requires some sort of skill and practice at first. But, once you are there, it would just seem so easy. The beautiful mithai is enjoyed by dipping it in some sugar syrup first and then topping it with lots of khoya or milk solids, which makes it extremely delicious and flavorsome. 

If you too are looking to make this beautiful mithai at home, then here's this easy peasy recipe. I have added a small video too to show you the exact way in which Ghevar can be prepared.     


Rajasthani Ghevar Recipe | How to Make Ghevar (Easy Recipe)

INGREDIENTS

  • Ghee - 2 tbsp
  • Ice cubes - 3 to 4
  • Cold milk - 1/4 cup
  • Maida - 1/2 cup
  • Besan - 1/2 tbsp heapful
  • Lemon juice - 1 tsp
  • Chilled water - about 1/2 cup
  • Yellow food color (optional) - a pinch
  • Oil or ghee for frying

For Sugar Syrup

  • Sugar - 1 cup
  • Water - 1/2 cup
  • Cardamom powder - a pinch
  • Lemon juice - 1/2 tsp
For Rabdi
  • Full fat milk - 1/2 liter
  • Sugar - 3 to 4 tbsp
  • Chopped assorted nuts - a handful


Rajasthani Ghevar Recipe | How to Make Ghevar (Easy Recipe)


FEW TIPS

  • Always use a deep vessel to make ghevar and fill it 3/4th the height with ghee or oil, whatever you are using.
  • Drop the batter from a height of 4 to 5 inches and try to drop it every time in the center of the vessel. Also, maintain a safe distance from the vessel because the oil is super hot and there could be chances of accident.
  • If making ghevar for the first time, try using a squeezy bottle so that the flow is consistent and not shaky.
  • Always make sure that the batter is chilled before dropping it in the oil. Only if it is chilled, you will be able to get the perfect honeycomb texture.
  • The thinner the batter, better the crispness and honeycomb texture. If the batter gets a little thick on refrigerating, add in 2 to 3 tbsp of more chilled water to maintain the runny consistency.
  • When fully fried, ghevar would be very delicate. Handle it very carefully and pull it out gently from the vessel using a knife or a wooden stick. I used the end of the rolling pin.



Rajasthani Ghevar Recipe | How to Make Ghevar (Easy Recipe)


METHOD





  • Start by making sugar syrup. Add sugar and water in a pan. Cook on medium heat for 5 to 6 minutes until the syrup develops a one string consistency which means if you put a drop of the syrup between your thumb and index finger and move the fingers apart, you will notice the syrup forming one string/thread.
  • Turn off the heat and mix in lemon juice. Keep aside.
  • For rabdi, bring milk to a boil. Lower the heat and let the milk reduce to 1/3rd of original quantity. Keep stirring and scraping the sides in between at regular intervals.
  • Add sugar and let it simmer for 2 to 3 more minutes. 
  • Turn off heat and keep the rabdi aside.
  • Now make the ghevar batter.
  • Add 2 tbsp of ghee in a mixi jar. Add in 3 to 4 ice cubes and churn the mixi for 30 to 40 seconds. You will see ghee turning into butter like consistency. 
  • Next, add chilled milk. Again churn for 20 - 30 seconds.
  • Add flour in 3 to 4 batches, alternating with 2 to 3 tbsp of water until the batter has no lumps.
  • Next add besan and again give a churn. 
  • Mix in some lemon juice.
  • Batter should be of thin flowing consistency. So add some chilled water, if needed, to adjust the consistency.
  • Mix in yellow food color if you desire.
  • Refrigerate the batter so that it remains cold. Transfer about 3 to 4 ladles in a squeezy bottle.
  • Heat some oil/ ghee in a deep pan or saucepan. Keep the flame consistently on medium-high.
  • Once the ghee is nicely hot, start pouring in the batter from the squeezy bottle from 5 to 6 inch height. Make sure as you pour the batter, it should sizzle up immediately.
  • After about 10 to 15 droppings, use the end of a rolling pin to make a hole in the center.
  • Keep adding the batter for another 10 to 15 times. Try to pour the batter in the center of the pan everytime you do so.
  • Pull out the ghevar gently using the rolling pin and place on a strainer so that excess oil gets drained away.
  • To serve, take one ghevar, drizzle some sugar syrup over it. You can have it as it is. But, to make it richer, top it with thick rabdi and garnish with chopped nuts.
  • Store the remaining ghevar in air tight container on room temperature. Its always best to enjoy and assemble ghevar fresh.

Rajasthani Ghevar Recipe | How to Make Ghevar (Easy Recipe)


PIN HERE FOR LATER...




Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Gujarati Sweet Sata | Thor [BAKED VERSION]

By -
Image
Festivities like Ganesh Chaturthi , Dussehra and Diwali are just around the corner. For me, this is the most awaited time of the year with decked up markets, a little chill in the air and happiness all around, emanating an aura of positivity and elation in each and every heart. This is also the time when I gear up for the celebrations indulging in shopping, decorating the house and offcourse preparing some traditional sweets and savories at home for all my friends and family. While last year, I made this melt-in-mouth kalakand , vanilla sandesh with strawberry dust and Punjabi style meethi mathri , this time I am planning to go ahead and make this popular sweet from the state of Gujarat: the sweet sata also called as thor . Traditionally, sata is a deep fried pastry, but just to keep the calorie count low this festive season , I decided to go a healthy way and instead of frying, opted to bake them. Trust me, they came out as flaky, crispy and delectable. If you are also looki
Read more

Restaurant Style Paneer Pasanda | Stuffed Cottage Cheese in Creamy Tomato Sauce

By -
Image
Paneer Pasanda is a rich and creamy delicacy from Mughlai Cuisine wherein stuffed fried cottage cheese cubes/triangles are dunked in a luscious tomato & cashew based gravy. This is a perfect recipe for parties, get-togethers and festive occasions. Well, paneer or cottage cheese is one ingredient that is so so versatile. There are literally an endless number of recipes that can be cooked with it; palak paneer , shahi paneer, paneer butter masala , paneer tikka, kadhai paneer, matar paneer, paneer kofta  and paneer bhurji are some of the common ones that are cooked most often at homes. Coming to Paneer Pasanda , making it is slightly complex and time consuming when compared to other paneer dishes. But, just in case you want to add a variety to your usual paneer accompaniments, it makes for a perfect dish to go on your menu. It is one recipe that was long-due on my to-do list and fortunately I got the opportunity to make it last Saturday for a small get-together at our place.
Read more