Rajasthani Ghevar Recipe – A Traditional Sweet Delight
Description
Ghevar is a quintessential Rajasthani sweet, often prepared during special festivals like Teej and Raksha Bandhan. Traditionally made during the monsoon season, its preparation requires a certain level of moisture, which is why it is best enjoyed when the rains are in full swing. This round, honeycomb-like dessert is made from a delicate batter of all-purpose flour (maida), ghee, milk, and water, deep-fried to perfection. Ghevar is often referred to as the Honeycomb Dessert due to its characteristic texture and is one of the most popular sweets in Rajasthani cuisine.
Cuisine
Rajasthani
Course
Snack
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Ghee | 1/2 cup + more for frying |
| Milk | 1/2 cup |
| Water | 1-1/2 cups |
| Turmeric powder (Haldi) | 1 teaspoon |
| For Sugar Syrup: | |
| Sugar | 1-1/2 cups |
| Water | 1 cup |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Batter
Begin by gathering all your ingredients. In a bowl, combine the ghee and cold milk, then whisk them together well. You can also use a hand blender to ensure the mixture is smooth and well emulsified. The goal is for the ghee and milk to blend into a consistent, smooth mixture without any separation. -
Sift and Mix Dry Ingredients
Sift the all-purpose flour (maida) to avoid any lumps, then add it to the ghee and milk mixture. Whisk again until the batter becomes smooth and lump-free. Add a pinch of turmeric powder for color, giving your ghevar a beautiful golden hue. -
Adjust the Consistency
Gradually add water, little by little, mixing as you go. The final batter should have a pouring consistency, like a smooth liquid that forms a string when dropped from a spoon. The batter should not be too thick or too thin – aim for a consistency that forms a single thread when lifted. -
Prepare Sugar Syrup
In a separate pan, combine sugar and water, and heat it on medium flame. Stir until the sugar dissolves completely, and allow the syrup to simmer for a few minutes. You’re looking for a simple one-thread consistency – when you drop the syrup from a spoon, it should form a single thread. -
Fry the Ghevar
Heat a deep frying pan and pour enough ghee into it so that it covers at least half of the height of the pan. Set the flame to high and allow the ghee to heat up thoroughly. To check the temperature, drop a small amount of batter into the ghee. It should immediately rise to the surface without delay. -
Form the Ghevar
Once the ghee is hot, pour the batter slowly in a continuous thin stream into the center of the pan. This will create the honeycomb-like structure. The batter will start to bubble and splutter. Let the foam settle before adding more batter. If the center gets completely covered, use a ladle to make a small space in the middle and continue pouring the batter. Allow a 1-2 minute break between pouring each layer. -
Fry to Perfection
After pouring in the batter, turn the heat down to low and let the ghevar cook until it turns a beautiful light brown color. This should take around 2-3 minutes. The ghevar will form delicate, net-like layers as it fries. -
Drain and Set
Once the ghevar has turned brown and is fully cooked, remove it carefully from the oil and place it on a plate lined with tissue paper to drain excess ghee. At this stage, your ghevar should have developed a lovely honeycomb pattern with crisp, light layers. -
Serve
Drizzle the sugar syrup over the warm ghevar, allowing it to soak in a little. You can also serve it with a garnish of chopped nuts or a dusting of powdered sugar, depending on your preference.
Tips for Perfect Ghevar
- Ghee Temperature: The most crucial step in making ghevar is frying it at the right temperature. If the ghee is not hot enough, the ghevar won’t form the characteristic honeycomb texture. Ensure the ghee is smoking hot before you begin pouring the batter.
- Consistent Batter: Make sure your batter is free from lumps and has the perfect consistency. It should be thin enough to pour in a continuous stream but thick enough to form distinct layers.
- Serving Ideas: Ghevar is often served as a festive dessert during special occasions like Teej and Raksha Bandhan. For an extra touch, serve it with some chilled rabri or a scoop of vanilla ice cream.
Enjoy this traditional Rajasthani sweet, packed with crispy layers and soaked in sweet syrup – the perfect treat to celebrate any occasion!
