Ghevar is a traditional Rajasthani sweet made during festivals like Teej and Raksha Bandhan. This tricky sweet is made with flour and soaked in sugar syrup.
Ghewar has been on my todo list ever since I can remember reading about it. It becomes even more important I make this was that Hubby Dear had told me many times that he loves ghevar. Somehow the time was never right. I had initially wanted it to be done for ICC, but I just didn’t do it.
So finally with this Mega BM running, for the traditional sweets, I decided I will make it. I picked up a Sunday evening to make. Since this sweet seems to be quite tricky with its honeycomb design, I referred a couple of videos as well.
However, with all videos, the mistake I do is to mute and see. So I essentially missed out one very important tip. Or rather this wasn’t mentioned in the videos I referred like cookingshoking and another one.
I thought I was heading for disaster when the batter was dropped into oil and nothing but a huge mass came out. In desperate measures, I had to check out another video and this time I thought I would listen and see if I missed out anything.
One of the most important factors for getting ghevar is that the hot has to be super hot and your batter super thin! It wasn’t mentioned in other videos or the recipes I checked out. Finally, this lady says it clearly that both should be hot.
The honeycomb texture comes with the thin batter is dropped into hot oil that it splits and joins as lace. Anyway, I lost two ghevars and finally from the third one I got the hang and ended up with a well done Ghawar.
I was planning for Malai Ghevar but with all the fiasco that I ended up having, I was just too tired to do much and even had Konda click pictures. When I had my marathon cooking, I asked her to help with clicking because I was just too tired to even think.
To make the story short, here’s this beautiful Ghevar from Rajasthan for the third day of Sweets in BM#104, Sweets, and Snacks. If you are fond of halwas then see what I have lined up in Cooking 4 all Seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Pin this for Later!
Step By Step Pictures to make Ghevar
Ghevar | How to make Ghewar
1.5 cups All Purpose Flour /Maida
1/2 cup Ghee (not melted)
Ghee as required for deep frying
4 to 5 Ice Cubes
1.5 cups Water
1 tsp Turmeric Powder
For Sugar Syrup:
1.5 cups Sugar
1 cup Water
How to make Rajasthani Ghevar
In a wide bowl, take the thick ghee along with ice cubes and using your hand, quickly rub the ice into the ghee. Continue doing it for 5 mins and you will find a thick creamy mix getting formed.
To this add the measured flour and gently mix together. Then add the water and make thin water. Depending on the thickness, add more water as required. Remember the batter has to be very thin.
Heat the ghee in a pan that’s about 6 diameters. Heat till the ghee is really hot. Using a ladle, pour the batter in drops in a quick motion. Do not pour in one shot, quickly drop in intervals.
Since the ghee is really hot, the small pebble shaped batter quickly moves to the sides as it gets cooked. Do not simmer the ghee. One ghevar would need about 2 to 2.5 ladle of batter to get the size I got.
Remember when you pour the batter slowly, and quickly, it should fall as in one continuous thin stream in the center of the pan.
Bubbles start spluttering all over the surface of the oil. Let the foam settle down. If the center point is totally covered, Using the back stick of the ladle, push the batter in the center to the sides to form a honeycomb. Cook till the ghevar is nicely done and the whole thing sticks together. Take 1- 2 min interval between the pouring of batter.
Turn flame low once you have poured batter into the ghee. Let it fry until it turns light brown in color.
Once the ghevar has turned to brown in color, your ghevar is cooked. Drain on a colander to drip excess ghee.
To prepare sugar syrup:
Add water and sugar to the pan. Bring it to a boil. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency and sticky when cooled.
Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it so that any excess syrup gets drained. Alternatively, you can pour the syrup over the ghevar.
Garnish with nuts and enjoy!