Ghevar is a disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup.
Ghevar is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh etc.
There are many varieties of Ghevar, including plain, mawa and malai ghevar. It is generally prepared in July,August for the Teej or Rakshabandhan festival.
As per ayurveda, the months of Shravan and Bhadrapada i.e. July,August,September are predominated with Vata and Pitta respectively. This causes dryness and acidity in the whole body, resulting in restlessness and mood swings.
The highly sweet and ghee laden Ghevar and Firni provide relief from the acidic and moist environment. They have Vata and Pitta calming properties due to ghee and sweet juice. Thus, they have a calming effect on mind as well as the body. Ghewar is served best with Rabdi.
INGREDIENTS for Ghevar :-
For the sugar syrup
- 2 cups Sugar
- 1 cup Water
- 3 cardamoms
For the batter
- 2 cups Flour (Maida)
- (1/3 cup + 1 tablespoon) Clarified Butter /Ghee
- 1/4 cup Chilled Milk
- 4 cups Chilled water (I used chilled water)
- Sliced Pistachios and Almonds for garnish
INSTRUCTIONS for making Ghevar:-
- Mix the sugar, cardamoms and water in a pan and boil till you get a 2 string consistency. To check the consistency, take a bit of the syrup in a spoon. Dip your forefinger in cold water and then in the syrup. Bring your forefinger to your thumb so that the syrup touches your thumb. Now slowly pull away your forefinger. If you see 2 threads formed, it is the right consistency. Keep the syrup aside.
- Put the clarified butter in a bowl. Add the chilled milk and beat well till light and creamy. Slowly add chilled water, a tablespoon at a time. Start adding flour alternately, while beating, till all the flour and water are used up. Add the colour, if using, and mix well. You should get a smooth and runny lump free batter.
3.Take a deep pan. (I used a 6″ wide saucepan) Fill it halfway with oil or ghee. Heat on high flame. The flame should always be on high, especially while pouring the batter into it.
4. To check if the oil is hot enough, drop a bit of the batter. If the batter spreads on the surface and the oil bubbles up, the oil is hot.
5. Keep a skewer nearby to make the hole in the centre.Take a ladleful of the batter. Hold the ladle at least 1 foot above the pan. Keep a safe distance from the pan, lest it splutters. Slowly drizzle the batter to the centre of the hot oil, in a slow and steady thin stream.
6. See that the oil will be bubbling away. Once you finish pouring the ladleful of batter, wait till the bubbles die down. Make a hole (at least 1″ diameter) in the centre of frying batter using the skewer.
7. Take another ladleful of batter and continue the process. You need to do this 4-6 times, depending on the thickness you desire. I did 4 times to get a 1″ thick Ghewar.
8.Once the final layer starts to brown, insert a handle or long fork through the hole and drain the oil . Transfer to a plate.
9.Once all the ghewars are prepared, dip each Ghewar in the sugar syrup for 10-15 seconds and take out. Transfer to another plate. Serve with Chilled Rabdi. Yields 6 ” sized 5 Ghewars.