POT#3 GHEVAR

Ghevar is a traditional dish of the state Rajasthan, India. It is quite familiar with the neighboring states of Rajasthan. The dish used to be prepared during the various occasion of Indian celebrations. It is made in the celebration of welcoming the monsoon season and in the festival of Rakshabandhan.

The reason behind making this dish during the monsoon season is that the months from July - September causes lots of dryness and acidity in the whole body resulting in restlessness and mood swings. The high sweet and ghee content of the dish provides relief from the acidity and dryness, also the dish is believed to have a calming effect over the body as well as the mind.

This is a disc-shaped dessert, mainly made out of maida (all-purpose flour), ghee, sugar, and milk. The disc shape crispy porous cake is made out of maida and is then dipped in the sugar syrup before serving.

Then it is topped with crushed nuts or mawa or malai over it.

Here is an easy recipe for making porous crunchy Ghevar at home.

Preparation

Dish: Ghevar

Cuisine: Rajasthan

Time: Cooking time             - 20 minutes
          Preparation time       - 25 minutes
          Total time                    -45  minutes
Quantity: 12 pieces

Let us now check out the required ingredients to make the sweet. 

Ingredients

Maida          - 2 cup

Water          - 3 cup(chilled)

Milk           - 1/2 cup (chilled)  

Ice            - 1 block  

Ghee           - 1/2 cup

Oil            - to fry 

Crushed nuts   - 1/4 cup

Lemon juice    - 3 tsp 

Cardamom powder- 1/4 tsp

Sugar          - 1 cup

Water          - 1/4 cup   

 

Procedure 

1. Take 1/2 cup of ghee in a bowl. Start rubbing it with a large block of ice in a circular way.
   

   
   
2. The ghee thickens and turns creamy. Keep rubbing till the ghee turns whitish.
   
3. Add 2 cups of Maida to it and crumble well.
   
4. Now add the 1/2 cup of chilled milk and give a stir to it.
   
5. Further, pour 1 cup of chilled water to get a thick consistency.
   
   
   
6. Add another cup of chilled water and whisk the batter for 5 minutes.
   
   
   
7. Now along with 1 more cup of water, add 1tsp of lemon juice and continue to whisk.
   
8. The batter is now ready to make ghevar.
9. Take a saucepan and heat 2 - 2 1/2 cups of oil in it.
10. Wait till the oil turns very hot, then start cooking with medium flame.
    
11. Pour the batter little by little, the batter splatters and settles down. Leave a hole in the center.
    
    
    
12. Wait till the ghevar turns golden brown.
13. Now scrap the ends of the ghevar with the help of a knife and give a push of it in the oil.
14. When bubbles disappear, remove the ghevar from the oil with the help of a tong or fork and keep it aside.
    
    
    
15. In a saucepan, take 1 cup of sugar and 1/4 cup of water.
    
16. Dissolve the sugar and allow it to boil till u get two string consistency.
17. Add 2 tsp of lemon juice to the sugar syrup to avoid the crystallization of the sugar.
18. Now give the ghevar a dip in the sugar syrup.
    
19. Top the ghevar with crushed nuts of your choice.
20. Enjoy the taste of Ghevar.
    

Tips and Tricks:

1. Make sure the batter is whisked well, without any lumps in it.
2. For best result chill out the batter before you make ghevar.
3. You can also replace oil with ghee for frying the ghevar.
4. You can store the plain ghevar in an airtight container for a month.
5. Dip in the sugar syrup just before you serve to enjoy the crunchiness of the ghevar.
6. You can give out varieties by topping with malai or rabri or chocolate spread over it.

Try preparing at home with various variations and enjoy the taste of Ghevar.