Rajasthani Ghevar Recipe
Overview
Rajasthani Ghevar is a traditional Indian dessert, renowned for its intricate lattice-like structure and delightful sweetness. Originating from the vibrant state of Rajasthan, this delicacy is often prepared during festivals and special occasions, serving as a treat that captures the essence of celebration. With its crispy texture and rich flavors, Ghevar is truly a labor of love that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 ½ cups |
| Ghee (clarified butter) | ½ cup + more for frying |
| Milk | ½ cup |
| Water | 1 ½ cups |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sugar | 1 ½ cups |
| Water (for syrup) | 1 cup |
Nutritional Information (per serving)
- Servings: 2
- Calories: Approximately 400-500 calories (varies with portion sizes and syrup absorption)
- Diet: Vegetarian
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 30 |
| Total Time | 45 |
Instructions
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Prepare the Batter: Begin your culinary journey by gathering all the ingredients. In a mixing bowl, combine the ghee and cold milk. Using a whisk or a hand blender, blend these ingredients until they emulsify into a smooth mixture that does not separate.
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Incorporate the Flour: Sift the all-purpose flour into the ghee and milk mixture, and whisk thoroughly to ensure there are no lumps, achieving a smooth batter. Add the turmeric powder to impart a lovely golden hue.
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Adjust the Consistency: Gradually add water, a little at a time, mixing until you achieve a smooth, pouring consistency. The batter should be of a “one-string” consistency—meaning if you lift the batter with a spoon and let it fall, it should create a continuous thread without breaking.
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Heat the Ghee: In a deep frying pan, heat ghee until it is very hot. The ghee should be deep enough, about halfway up the sides of the pan, to allow the Ghevar to float. Test the temperature by dropping a small amount of batter into the ghee; if it rises immediately, you’re ready to fry.
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Fry the Ghevar: Pour the batter into the hot ghee, forming a large circle. Depending on how thick you want your Ghevar, use approximately two tablespoons of batter. Pour the batter slowly in a thin, continuous stream into the center of the pan. As it cooks, bubbles will form on the surface of the oil.
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Layer the Ghevar: Allow the bubbles to subside. If the center becomes completely covered, use a ladle to create a small opening and continue pouring more batter in a circular motion, taking a 1-2 minute pause between layers.
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Cook to Perfection: Once all the batter is poured in, reduce the heat to low and allow the Ghevar to fry until it turns a light brown color. This process may take a few minutes.
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Drain the Ghevar: When the Ghevar is golden brown, carefully remove it from the ghee using a slotted spoon and place it on a plate lined with tissue paper to absorb any excess oil. The result will be a beautiful, intricate net-like structure.
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Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring the mixture to a boil, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for 5-6 minutes until it thickens to a one-string consistency.
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Soak the Ghevar: Dip the fried Ghevar into the sugar syrup for 1-2 minutes, ensuring it is well coated. Allow any excess syrup to drain off by tilting the Ghevar on a plate.
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Garnish and Serve: Your delightful Rajasthani Ghevar is now ready to be garnished with chopped nuts for added texture and flavor. Serve this enchanting dessert after a festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri, and Boondi Raita to complete the experience.
Conclusion
The Rajasthani Ghevar is not just a dessert; it’s an experience, encapsulating the festive spirit of Rajasthan in each bite. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to be a standout. Enjoy the deliciously crispy layers soaked in syrup, and let the flavors transport you to the colorful streets of Rajasthan!
