Ghevar recipe is a classic Indian dessert, ghevar is especially well-liked in the north during holidays like Teej and Raksha Bandhan. It is a spherical, honeycomb-shaped dish prepared by combining flour, milk, and clarified butter (ghee) into a batter.
The batter cooks into a crispy, porous disc when it is placed in a pan of hot ghee. The ghevar is fried and then soaked in sugar syrup, which keeps the texture crisp but gives it a sweet, moist quality. Ghevar is prized for its distinct texture and rich flavour, making it a festive favourite. It is frequently topped with nuts and occasionally flavoured with cardamom or saffron.
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How to Make a Homemade Ghevar recipe ?
The recipe is given below, along with a detailed ingredient list and instructions for each step, but first, let’s review the basic concepts.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Serving: 8
About Ghevar recipe
A classic Indian dessert, ghevar is particularly well-liked in the northern regions of Rajasthan, Uttar Pradesh, and Haryana. Usually, it is made for holidays like Teej, Raksha Bandhan, and Diwali. Ghevar has a unique look that makes it resemble a flexible round disc or a honeycomb. Making a batter with flour, milk, and ghee and pouring it into a pan of hot ghee is the preparation method. When it fries, the batter creates a lattice-like structure that gives the food a crispy, fluffy texture.
The ghevar is fried and then soaked in sugar syrup to give it sweetness and keep the outside crisp. It is usually flavoured with cardamom or saffron and frequently topped with nuts like pistachios and almonds. Ghevar’s unique rich flavour and creamy texture make it a beloved dessert on special occasions, showing its gourmet and cultural importance in Indian cuisine.
Why You’ll Love This Ghevar recipe
- Ghevar is a delicious and creamy dessert. You will love it for its unique and mouth-watering flavour.
- Ghevar recipe is a delightful combination of crispy edges and a creamy, softer centre.
- Ghevar recipe is one of the most popular desserts in India, especially during occasions and festivals like Teej and Sawan.
- As a traditional sweet, ghevar connects people with their heritage and family traditions.
- The combination of ghee and sugar syrup provides a rich, buttery taste that is satisfying.
About the Ingredients
Maida or all-purpose flour: serves as the foundation for the ghevar. To make a batter, it is combined with other ingredients. The gluten in the flour aids in providing the ghevar structure.
Milk: The addition of milk improves the flavour and smooths out the batter. It facilitates reaching the ideal frying consistency.
Clarified butter, or ghee: is essential because it’s needed to deep-fry the ghevar. It offers a golden colour and a delicious flavour. Pouring the batter into hot ghee gives it a honeycomb texture and layers.
Sugar: Ghevar is soaked in sugar syrup after it has been fried. The syrup helps to establish the texture and adds sweetness. It imparts a shiny sheen as well.
Water: The batter is made by combining water and flour. It aids in reaching the ideal consistency for the batter’s appropriate spreading and cooking.
Baking powder: Aerating the batter is aided by the leavening properties of baking powder and soda. When fried, they induce the batter to inflate and take on the distinctive texture of honeycomb.
For Garnishing:
Cardamom: is frequently added to syrup or batter to provide a fragrant taste.
Saffron: is typically added to syrup for its colour and delicate flavour.
Nuts: Cashews, pistachios, and almonds are frequently used as garnishes to lend a sophisticated touch and a crunch.
Rosewater: is occasionally added to the syrup or batter to give it a floral touch.
Ingredients for Ghevar recipe
For the battery:
- 1 cup all-purpose flour
- 1/2 cup semolina (rava)
- 1/2 cup chilled milk
- 1/2 cup chilled water
- 1 tablespoon ghee (clarified butter)
- A pinch of baking soda
For the sugar syrup:
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon cardamom powder
- A few saffron strands (optional)
For Garnishing and malai topping:
- Chopped nuts (almonds, pistachios)
- Silver leaf (optional)
- 1 cup heavy cream or fresh malai
- 2 tablespoons sugar (adjust to taste)
- 1/2 teaspoon vanilla extract (optional)
How to Make Homemade Ghevar recipe
1. Prepare the sugar syrup: Dissolve the water and sugar in a saucepan. Warm the blend until the sugar fully melts. Add the saffron strands (if using) and cardamom powder. Set aside the syrup and keep it heated.
2. Prepare the batter: Mix semolina and all-purpose flour together in a mixing bowl. Add the water and cold milk gradually, stirring constantly to prevent lumps. The batter needs to be a bit thick and silky. Along with a dash of baking soda, add the ghee. Blend thoroughly.
3. Cook the Ghevar: In a deep pan or kadai, heat the oil or ghee. A tiny ladleful of batter should be added to the heated ghee. Bubbles and a structure resembling a lattice will appear right away. Fry the ghevar till it becomes crispy and golden brown. Take it out with a slotted spoon, being careful.
4. Dip into the Sugar Syrup: For a few seconds, dip the fried ghevar into the warm sugar syrup; then, remove it and let any extra syrup drop out.
5. Add a garnish and serve: Put the ghevar onto a platter for serving. If desired, add some chopped nuts and a silver leaf as garnish.
6. Get the malai ready: beat the heavy cream or fresh malai in a mixing dish until it begins to thicken. When soft peaks form, add the sugar and vanilla extract (if using) and continue beating.
7. Put the ghevar together: Cover the fried ghevar with a thick layer of whipped malai after letting it drain and cool after soaking it in sugar syrup. For added taste, you can optionally add more nuts, saffron threads, or a pinch of cardamom powder as a garnish.
Serving Suggestions for Ghevar recipe
When serving festival-friendly or favourite ghevar, you can cut it into slices or small portions. You can serve this sweet and delicious ghevar with meals as flavour enhancers and for dessert servings.
Garnish with safron stands, chopped nuts, and candomom for extra flavour. Serve them on a pretty plate to make them look extra delish and tempting. Feel free to add your own personalised serving of ghevar to the recipe.
Storage Suggestions for the Homemade Ghevar recipe
You can store the leftover Ghevar recipe in the refrigerator for 4-5 days. To maintain their freshness, store them in an airtight container and enjoy ghevar later. Enjoy your homemade ghevar recipe.
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