Delicious and Authentic Rajasthani Ghevar Recipe

Ingredients

  • 2 Cups of All-Purpose Flour
  • 4 Cups of Water
  • 2 Cups of Ghee (Clarified Butter)
  • 2 Cups of Sugar
  • 1/2 Cup of Milk
  • 1/2 teaspoon of Lemon Juice
  • 1/2 teaspoon of Cardamom Powder
  • 1/2 Cup of Chopped Almonds and Pistachios
  • 1/2 Cup of Whipped Cream (for topping)
  • 1/2 Cup of Silvered Almonds (for garnishing)
  • 1/2 teaspoon of Saffron Strands (for garnishing)

Steps and instructions

  1. Mix all-purpose flour and milk in a bowl to make a smooth batter.
  2. Add water to the batter gradually, making sure there are no lumps.
  3. Heat ghee in a thick-bottomed pan.
  4. Pour a ladleful of batter in the centre of the ghee, making sure not to let the batter spread.
  5. Allow the foam to settle, then pour another ladleful of batter in the centre.
  6. Repeat this process until all the batter is used up.
  7. Take the pan off the heat and let the ghevar cool for a few minutes.
  8. Meanwhile, prepare the sugar syrup by boiling sugar and water in a pan until the sugar completely dissolves.
  9. Add lemon juice to the sugar syrup to prevent it from crystallizing.
  10. Dip the ghevar in the sugar syrup, making sure it is completely soaked.
  11. Allow the ghevar to drain on a wire rack, then top it with whipped cream.
  12. Sprinkle cardamom powder, chopped almonds, pistachios, silvered almonds and saffron strands on top for garnishing.
  13. Chill the ghevar in the refrigerator before serving.

Tools for making

  • Mixing Bowl - A bowl to mix the all-purpose flour and milk to make the batter.
  • Thick-Bottomed Pan - A pan with a thick bottom to heat the ghee for frying the ghevar.
  • Ladle - A ladle to pour the batter in the pan for frying.
  • Wire Rack - A rack to drain the ghevar after soaking it in the sugar syrup.
  • Pan - A pan to prepare the sugar syrup by boiling sugar and water.
  • Spatula - A spatula to remove the ghevar from the pan.
  • Whisk - A whisk to mix the batter and ensure there are no lumps.
  • Sieve - A sieve to sift the all-purpose flour before making the batter.
  • Knife - A knife to chop the almonds and pistachios for garnishing.
  • Refrigerator - A refrigerator to chill the ghevar before serving.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Replace ghee with vegetable oil or butter for a different flavor.
  • Add a pinch of saffron strands to the batter for a vibrant yellow color.
  • Mix in some crushed cardamom seeds or rose water to the sugar syrup for added flavor.
  • Add a layer of sweetened condensed milk or rabri (reduced milk) on top of the ghevar for a creamy twist.
  • Sprinkle desiccated coconut or crushed nuts on top of the ghevar for additional texture.
  • Create a fruit-filled ghevar by adding slices of mango, pineapple, or berries on top.
  • Make a chocolate ghevar by drizzling melted chocolate or adding cocoa powder to the batter.
  • Experiment with different toppings such as caramel sauce, fruit compote, or flavored syrups.
  • For a savory twist, top the ghevar with a mixture of spiced yogurt, chopped vegetables, and herbs.

Recipe overview

Ghevar is a traditional Rajasthani dessert that is often made during the festive season, particularly during the monsoon. This delightful dessert is made from a simple batter of all-purpose flour, water, and ghee, which is then deep-fried and soaked in sugar syrup. The result is a crispy, sweet disc that is often topped with whipped cream, nuts, and saffron for a touch of luxury. Making Ghevar can be a bit of a challenge, especially for beginners, but the end result is truly worth the effort. This recipe will guide you through the process step-by-step to help you make perfect Ghevar at home. Remember, the key to a good Ghevar is patience and practice, so don't be disheartened if you don't get it right the first time. Happy cooking!

Common questions

  1. What is ghevar? Ghevar is a traditional Rajasthani sweet dish made from a batter of all-purpose flour, deep-fried in ghee, and soaked in sugar syrup.
  2. Can I use whole wheat flour instead of all-purpose flour? Whole wheat flour can be used as a substitute, but it may alter the texture and taste of the ghevar.
  3. What is the purpose of adding lemon juice to the sugar syrup? Lemon juice helps prevent the sugar syrup from crystallizing.
  4. How long should I soak the ghevar in the sugar syrup? The ghevar should be soaked in the sugar syrup until it is completely soaked through, usually for about 5-10 minutes.
  5. Can I skip the garnishing ingredients? The garnishing ingredients add flavor and visual appeal to the ghevar, but you can skip them if desired.
  6. How should I store the ghevar? Store the ghevar in an airtight container in the refrigerator to keep it fresh. It can be stored for up to 3-4 days.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the flour and milk to make the batter.
  • Thick-Bottomed Pan - A heavy-bottomed pan for heating the ghee and frying the ghevar.
  • Ladle - A ladle for pouring the batter into the ghee to make the ghevar.
  • Wire Rack - A rack for draining the ghevar after dipping it in the sugar syrup.
  • Pan - A pan for boiling sugar and water to make the sugar syrup.
  • Spatula - A spatula for flipping and removing the ghevar from the pan.
  • Whisk - A whisk for mixing the flour and milk to make a smooth batter.
  • Measuring Cups - Measuring cups for accurately measuring the ingredients.
  • Knife - A knife for chopping the almonds and pistachios.
  • Spoons - Spoons for stirring and serving the ghevar.

Origin stories

Ghevar is a delicacy that hails from the Indian state of Rajasthan, a region known for its rich culture, vibrant traditions, and scrumptious cuisine. The dish's existence can be traced back to the era of Indian royalty, when it was a mainstay at royal feasts. Interestingly, the dessert is particularly associated with the monsoon season and is traditionally prepared during the festival of Teej, which celebrates the arrival of monsoon rains. This is largely because the humidity in the air during monsoon assists in the preparation of Ghevar. The dessert’s intricate design, sweet taste and creamy texture are a reflection of the state’s love for food that is as aesthetically pleasing as it is delicious. Today, the tradition of making Ghevar during monsoon has spread to various parts of North India, making it a much-loved treat across the country.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.