Ghewar is a Rajasthani disc-shaped sweet generally prepared in January for Makar Sankranti, in March–April for Gangaur and in July–August for the Teej festival. It has an exotic taste that you will instantly fall for it. It is generally purchased from sweet shops and some might say that ghevar can’t be prepared at home but trust me it is an easy recipe if you follow the procedure and every minor point to make ghewar is necessary. So lets start preparing this sweet recipe:-
- Refined Flour (Maida):- 1 cup
- Clarified Butter (Ghee):- 1.25 tablespoon
- Water:- 1 cup chilled + 1 cup normal
- Lemon:- 1 teaspoon (juice)
- Milk:- 3 tablespoon
- Ghee for frying Ghewars
For Sugar Syrup:-
- Sugar:- 1 cup
- Water:- 1/2 cup
- Kesar (Optional):- 3-4 strands
Funnel or Squeezy Sauce Bottle is required must.
1 Cup contains 140 ml. of water
Use 140 ml cup for every cup measurements.
- Take a bowl and add ghee and 3-4 ice cubes in it. Now, beat ghee with your fingers till it becomes creamy in texture (say 2 min.). After that remove ice cubes and then again beat ghee for 3-4 min. till it becomes smooth.
- Now, add refined flour little by little in it, also add milk and water little by little while adding flour and beat the mixture continuously so that no lumps will form.
- Add lemon juice and mix well.
- Our batter is ready to make ghewars.
- If you are using squeezy sauce bottle then fill the bottle with ghewar batter.
- Now take a pan and pour ghee in it. Let it heat. When the ghee is hot enough, pour around 1 tablespoon batter through funnel or with squeezy sauce bottle in a continuous thread like stream in the hot ghee at the centre. Pour batter from 6 to 8 cm. above your pan.
- You will see that froth will form in ghee and poured batter will scatter to the sides and after 6-7 sec. the froth will settle.
- When the froth will settle down then again pour a stream of batter the same way at the centre. Repeat this process again and again everytime when the froth will settles down, also budge poured batter slightly to the side if it scattered in centre to keep hole in the centre of ghewar. Use a dowel or any long wood stick to budge poured batter.
- Now, you will see honeycomb texture will form in ghewar. To fry upper side of ghewar slightly press your ghewar inside ghee or tilt your pan.
- Take it out by dowel but before keeping it in tray, hang it in dowel for 1-2 min. so that excess ghee will remove from it.
- Our Ghewar is ready. Let it cool down. In a meanwhile, make sugar syrup.
- Take a pan and pour water and then sugar in it. Let it heat on a low flame till sugar dissolves.
- Now, cook it on medium flame for 3-4 min. till one string sugar syrup will form.
- Our sugar syrup is ready. Let it cool down slightly then pour some amount of it over ghewar in all directions.
- You can also make Malai Ghewar by placing plain rabdi or kesar rabdi over the sweetened ghewar as shown in image.
- Our Ghewars are ready to serve. Serve them as a sweet with a meal or eat it without any accompaniments and relish the dish.
- Always use funnel or squeezy sauce bottle to pour batter. It will ensure that batter will pour in a continuous thread like stream at the centre. If you use spoon directly to pour batter your stream may get zig zag and your ghewar will not attain a honeycomb texture. It is must to make ghewars.
- If you want to make thick ghewars then fill pan upto 3/4th with ghee and pour more streams of batter.
- In markets, moulds to make ghewars are also available. You can make ghewar in it also but if you don’t have mould then try to make ghewars in a deep and slightly narrow pans like a medium sauce pan or medium bhagoni.
- You can also prepare batter with blender but add only cold water in blender. Don’t use normal water and use cold water in place of ice cubes to make ghee creamy and smooth.
- Keep flame high while making ghevar.