Ghevar is a delicious dish consisting of maida and sugar syrup which is a unique and crisp traditional Rajasthani dessert. Basically, it is a disc-shaped sweet cake with a porous texture. We are from India, so we can have ghevar anytime, but those who are not from India, it can be difficult to find ghevar. So we introduce this recipe to those who want to have ghevar but can’t find it in their own countries.
How To Make Ghevar
Ghevar is a traditional Indian dessert made of flour and soaked in syrup. Garnished with nuts and dry fruits, this traditional sweet is light, porous, sweet, crispy, and crunchy all at the same time.
Ingredients
- 1 cup ice
- 1 cup maida, or plain flour
- ½ cup milk, chilled
- ½ cup water, chilled
- 1 cup sugar
- ½ cup water
- 1 cup Ghee, solidified (also known as clarified butter)
Instructions
Sugar Syrup:
- To prepare the sugar syrup, put sugar in a pan. Shake the water and sugar while stirring.
- Boil it for a few minutes then continue to boil until the consistency is attained.
Ghevar:
- Place Ghee in a large bowl then take a big cube of ice and start rubbing the Ghee. Rotate the Ghee from one side until it becomes smooth and creamy.
- Keep rubbing for 5 to 6 minutes or until the Ghee turns whitish. Add refined flour and mix well. There should not be any lump of ghee left.
- Add a cup of cold milk and mix. Now add water and make a paste. Add another cup of chilled water and start to whisk for 5 minutes.
- Add the lemon juice and water. Keep stirring it well until there is no lump left and the batter is ready for frying.
- Heat the pan and add ghee. Pour another batter in the center slowly in a thin stream keeping distance from oil.
- Repeat for 10 to 15 times depending on the size of the saucepan. After putting the batter, separate it from the tip with a knife and fry it.
- Pull the Ghevar out gently and drain off the oil completely. Keep aside.
- Pour the sugar syrup over Ghevar or dip the Ghevar in sugar syrup.
- You can also add cashew nuts, almonds, and pistachios, and chopped dry fruits as garnish to serve.
Recipe Notes
- Keep the batter really chilled to get honeycomb texture.
- Adjust the consistency of the batter by adding ice-cold water.
- Additionally, whisk well without allowing ghee or milk from curdling.
- Ghevar can be stored for a month in an airtight container and dip in sugar syrup just before serving.
Nutrition
- Sugar: 52g
- :
- Calcium: 39mg
- Calories: 720kcal
- Carbohydrates: 75g
- Cholesterol: 118mg
- Fat: 46g
- Fiber: 1g
- Iron: 1mg
- Potassium: 74mg
- Protein: 4g
- Saturated Fat: 28g
- Sodium: 21mg
- Vitamin A: 49IU
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