Ghewar

Ghewar  is a Rajasthani sweet, traditionally associated with the Teej Festival. It is generally prepared in July–August for the Teej or Rakshabandhan festival.It is disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup.

The highly sweet and ghee laden Ghevar and Firni provide relief from the acidic and moist environment. Thus, they have a calming effect on mind as well as the body.

Recipe for Ghewar

• Course : Dessert
• Prep time : 15 min
• Cooking time : 30 min
• Serves : 2

Ingredients :

For sugar syrup :

• Sugar – 1 cup
• Water – ½ cup

For rabdi :

• Milk – 1lt
• Sugar – 4 tbsp
• Cardamom powder – ½ tsp
• Milk powder(optional) – 2 tbsp
• Saffron – 4-5 strand

For ghewa :

• Maida (refined flour) – 1 cup
• Besan(gram flour) – 1 tbsp
• Desi ghee – 2 tbsp
• Ice cubes – 2-3
• Chilled water for batterGhee/refined oil to fry Dry druit to garnish

Method :

For Rabdi :

• Boil milk and reduce till it become half.
• Add saffron, milk powder and cardamom powder, whisk continuously.
• It will come in malai like texture ,take it out and cool it.

For chashni :

• Add sugar and water in vessel and boil till sugar melts cook 2 min more and cool it.

For ghewar :

• Take ghee and ice cubes in a bowl , rub them till ghee become fluffy white in texture , remove extra ice if left.
• Add maida and besan in ghee, rub all ingredients(like bread crumbs).
• Add water slowly and make a thin batter.
• Heat ghee in a small vessel  (note : if you use kadhai to fry , then you have to take a round shape mould for ghewar).

• Ghee should be totally hot on full flame.
• Pour batter in center of ghee from height , so that it will form a beautiful net of ghewar.
• Pour until it will thick enough you want.
• Fry on high flame to give beautiful golden brown colour.
• Take it out carefully using a stick or something carefully,  cool it , let the extra ghee drain out.

Serve :

• Plate the ghewar , pour sugar syrup on ghewar slowly so it will absorb sweetness.
• Top it with rabdi and dry fruits.

Tips :

• Ghee should be full hot on high flame else , batter will not be able to form net and it will stick at bottom.
• While pouring the batter it should be on high flame.
• Pour the batter from height in center so that it will form its net.
• Don’t pour continuously , let the bubbles settle down  everytime after one drop.
• If you are slow in procees then turn on medium flame or else ,the bottom of ghewar will burn while you were pouring on top .
• Don’t pour hot chashni on ghewar , it will become soggy.
• Use proper stick or spoon to take the ghewar out otherwise it will break.
• Do not touch ghewar until it turns light brown.
• Ghee should be more than half of the vessel.