Ghevar is a very delicious and popular sweet dish from Mewar, Rajasthan. It’s specially prepared on auspicious occasions. It is easy to prepare in your own kitchen. Ghevar is specially made on the festivals of Teej and Rakhi. Let’s learn how to make Ghevar at home.
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Servings: 4 Persons
– 3 cups wheat flour
– 1 cup of ghee
– 4 ice cubes
– 4 cups water
– ? cup milk
– ? teaspoon of yellow color
– 1 Kg pure ghee
– 1 ? cup sugar
– 1 cup water
– 1 teaspoon cardamom powder
– 1 tablespoon chopped almonds
– 1 tablespoon pistachios
– 1 tablespoon milk
– ? teaspoon saffron strands, dissolved in two tablespoon milk
– Silver foil tor decoration
How To Make?
1. First of all, prepare sugar syrup by heating sugar in water. Let it reach thread consistency. Keep the syrup aside.
2. Now take large bowl and put ghee in it. Add milk, flour, and one cup of water. Mix them properly to make a very smooth batter.
3. Now, dissolve the yellow color in some water and then add this color to the batter. You can add more water if the batter is too thick. The batter you have prepared should be of running consistency.
4. Now take an aluminum or steel cylindrical container. It should be around twelve inches in height and about ?ve inches in diameter.
5. Fill the container half with ghee and heat it.
6. When the ghee is quite hot, take about one glassful of batter and pour that in the center of ghee. It should be poured slowly in threadlike stream.
7. Let the foam settle. Now pour one more glassful of batter in hole formed in the center.
8. When the foam is settled again take an iron skewer and insert it in the hole and retrieve the ghevar. Place this ghevar on a mesh to drain the extra oil.
9. Now keep sugar syrup in a ?at bottomed container to tit in ghevar. Dip the ghevar in the sugar syrup and remove it and keep it again on the mesh to drain extra syrup.
10. Cool this ghevar for a little while and then decorate with the silver toil on top.
11. Sprinkle a little saffron milk over it and then sprinkle some chopped dry fruits and a few pinches of cardamom powder.
12. Your ghevar is ready to be eaten or served.