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

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp ...
Read more

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po...
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

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y...
Read more

Chicken Rara | Rara Chicken | Rara Murgh

By -
Image
Chicken Rara or Murgh Rara is a popular North Indian chicken curry preparation wherein chicken is cooked and served in a spicy and lip-smacking chicken mince gravy. A proper restaurant style dish, it is best enjoyed with some hot phulka or plain boiled rice. Let's see how it is made... OTHER CHICKEN RECIPES TO TRY... KASHMIRI STYLE CHICKEN YAKHNI CHICKEN KEEMA MATAR MASALA CHICKEN SHAAMI KEBAB INGREDIENTS Chicken (on bone, curry cut) - 500 grams Chicken mince - 300 grams Finely chopped onions - 3 medium Finely chopped green chilies - 3 to 4 Pureed tomatoes - 3 medium Ginger paste - 1 tbsp Garlic paste - 2 tbsp Ghee - 2 tbsp Cooking oil - 2 tbsp Curd - 1/2 cup Salt - to taste Turmeric powder - 1/2 tsp Kashmiri red chili powder - 2 tsp Garam masala powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Cumin seeds - 1 tsp Bay leaf - 2 Cloves - 4 to 5 Black pepper corns - 8 to 10 Black cardamom - 1 Green cardamom - 3 to 4 Kas...
Read more

Kolkata Style Beetroot Chops

By -
Image
Come monsoons and my tastebuds start craving for all the chatpata fried stuff starting right from our very own comforting pakoras and bhajjis to spicy samosas and kachoris. While they make for an unmatched treat along with a cup of "garma garam adrak wali chai" (hot ginger tea) on a lovely rainy evening, just to add some variety to my list of monsoon snackers , this time I thought of getting away from the regular stuff and try something new. I had heard of these delicious beetroot croquettes from my husband who spent almost 5 to 6 years of his childhood in Kolkata. The idea of using beetroot is what that instigated me (obviously because of its nutritional value and amazing color) and with lots of it readily lying in my refrigerator, I had another reason of actually trying out this popular delicacy from the streets of Bengal: the sweet & spicy Beetroot Chops , also famously referred to as Vegetable Chops in some parts of the region. What I know so far is, they ar...
Read more