Ghewar | Ghevar

Very easy Ghewar or Ghevar recipe step by step elaborated for your convenience.

Ghevar is a Rajasthani dessert made out of maida, milk and besan.
Topped with rabri or plain.
It is most commonly available in saavan and most popular on the occasion of teej It is in shape of honey comb.

Ingredients

½ cup ghee
5-6 ice cubes
300 gram maida/refined flour
1 tablespoon besan/gram flour
Few tablespoon chilled milk
3 cups Chilled water
2 tablespoon lemon juice
Ghee/vanaspati for frying
2 cup sugar
1 pinch Kesar strands or orange food color
½ teaspoon cardamom powder
Kewda water

For garnishing:-

Rabdi/rabri
Chopped nuts

Method

• Add ½ cup ghee to a large bowl and add ice to the ghee. Cream the ghee using hand and make sure ghee become cold with the ice. Now you will notice after few seconds ghee will solidifies, now use your palm to whip and make the ghee smooth and make sure there should be no grains of ghee left. Ghee should get a creamy texture and color will be light cream.
• Now remove the ice from whipped  ghee. Now add maida, besan and few tablespoon chilled milk and form a thick batter. Whip this mixture well for about 5 minutes.
• To this whipped batter add lemon juice and remaining cold water and make make batter of pouring consistency. Now when the batter is ready i will advice you to keep this batter in refrigerator for 15-20 minutes till we make ghee ready for frying.
• Add ghee/vanaspati in wok or kadai and heat it on medium flame. Once ghee get heat enough, place ghewar mould (if you don't have one you can use normal sauce pan) add the batter inside mould with the help of laddle and make little space in center it help to release the ghewar from mould.
• Pour batter after every 10-15 seconds, once you pour enough batter for one ghevar then cook it till the sides of ghewar get seprate from mould.
• Remove the ghewar from mould with help of any rod and in same way cook all ghewar. When all ghewar are ready put all ghewar on a strainer to remove excess ghee from ghewar.
• Then in a pan on medium flame combine sugar and water in 2:1 ratio to form a sugar syrup of one thread consistency. Add saffron water (you can use orange food color), kewda water, cardamom powder give flavor of your own choice.
• Pour sugar syrup on top of each ghewar separately with help of spoon.
• Garnish with chopped nuts and if you want to make malai ghewar top the ghewar with rabri/rabdi and silver leaf.

Please note:-

1. It is very important that the batter is cold while pouring and the ghee/fat is moderately hot (say about 180 degrees centigrade). When we pour batter into the ghee, it just goes the lowest bottom of the pan and floats back to the top of the vessel in a jiffy. The excess water in the batter gets evaporated forming a honeycomb. Then, the batter starts sticking to the sides of the vessel and forms honeycomb which we actually look after in a ghewar. For pouring the next stream of batter to the ghewar, make sure the batter already there is always formed the honeycomb, or else if you keep on adding the batter, it might end up as a big lump with lesser honeycomb.
2. You can store unsweetened ghewar for about 1 month, sweetened ghewar for 15-17 days and malai ghewar for only 3 days store only in refrigerator.
3. Sugar syrup should be of one thread consistency otherwise if it is thin it will destroy your ghewar.
4. You can use plastic ketchup bottle to pour batter in hot ghee.
5. You can also use mixer to whip the batter, just follow all same step as we done.

So hope you all like this recipe too as you liked my previous recipes.You can also check Malpua and jalebi as well.
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