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

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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)


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