A Rajasthani traditional sweet, this golden dessert is a treat for the eyes – the honey comb design dipped in sugar syrup! And its more than a delight to be able to cook it perfectly. Normally gifted to the girls on Teej and their wedding, ghevars can be prepared in a variety of different flavors – paneer, mawa, mango, etc. Well, I got the inspiration of cooking this dish after watching Chef Vikas Khanna prepare it in one of his shows. The recipe that you find here is a tested one – I managed to get the ghevar correct at the third attempt and constantly analysing my mistakes. Patience pays!
Prep Time: 1 hour
- All purpose flour ( Maida) – 2 cups
- Milk – 1/3 cup
- Water – 3 cups
- Vanilla essence (Optional)
- Melted ghee – 1/4 cup
- Ghee for frying
- Lemon juice (1 tspn)/ Baking soda
- Take 1/4 cup melted ghee in a big bowl and gently whisk it until it becomes creamy and loses its transparent nature.
- Stir in all purpose flour and 1 cup of water. Mix properly and add the milk. Stir in the rest of the water and whisk properly. (Tip: Use 2 cups of cold water – this will help ensure that the batter does not curdle and the fat does not get separated on top due to the heat from the whisking.)
- Add the vanilla essence, baking soda or lime juice and mix well. Once again, check the batter for running consistency. (Tip: Take care that the batter is thin enough so that it flows down like buttermilk when poured from a ladle. Check the consistency here)
- Take a large pan / kadhai and place a round mould in it. Pour ghee in the pan for frying – just enough so that the mould is 2/3rd immersed in the ghee. Heat this ghee till it is almost smoking and you can see the fumes rising out from it. (Tip: This temperature of ghee is necessary for the ghevar to cook properly and come out crisp and soft. I missed this point in my first 2 attempts. See the temperature.)
- Take the batter in a ladle and pour a spoonful into the ghee in exactly the centre of the mould. As soon as you pour the batter, froth will form on the top. Repeat the process of pouring the batter immediately as the froth is about to settle down. It has to be a continuous process till the entire batter in your ladle has been poured in the ghee.
- Pour 3 or 4 ladles (depending upon the mould size) in the ghee. Once done, make a hole in the centre with a wooden stick, if a hole is not already there. Let it cook for a couple of minutes or till the ghevar attains the golden brown color. (Check the full process here).
- With the help of a skewer, gently raise the ghevar from its centre in the mould so that it does not break. Let it rest on a height till the excess ghee drips down and lo! your ghevar is ready!
- 500 ml full cream milk
- Chopped dryfruits
- Saffron (as per taste)
- Sugar – 4 tspns
- Add the milk and sugar in a large vessel and bring it to a boil. Stir the milk till the consistency becomes a little thick.
- Switch off the gas and add the chopped dryfruits, cardamom powder and saffron.
- Let it cool down and there – your rabdi is ready!
If you like sweets, then have the ghevar topped with Rabdi and I bet, you wont be able to stop at just 1 bite! Cheers!