How to Make Ghevar at Home: A Simple and Authentic Recipe

Introduction:

Ghevar is a traditional Indian sweet that originated in the royal state of Rajasthan. It is a masterpiece of culinary art, with its intricate design, delightful texture, and sweet indulgence. Ghevar is a star attraction in Indian festivals and celebrations, and it is often served as a centrepiece dessert.

Origins and Evolution of Ghevar:

The origins of Ghevar can be traced back to the royal kitchens of Rajasthan. This delicacy was originally crafted as a part of the grand festivities during the Rajput era. It was reserved for special occasions like Teej and Raksha Bandhan, where the dessert’s intricate preparation mirrored the elaborate customs of these celebrations.

Appearance and Texture:

Ghevar is best described as a round, disc-shaped dessert with a porous and latticed appearance. Its texture ranges from crispy on the edges to slightly soft and porous towards the centre. This contrast in textures is achieved through a carefully controlled cooking process that involves frying a unique batter made primarily from ghee, flour, and water.

Flavours and Varieties

What sets Ghevar apart is not just its visual appeal but also its diverse flavors. It comes in various varieties, each presenting a distinct flavor profile. Some Ghevar versions are soaked in saffron-infused sugar syrup, enhancing its sweetness and imparting a fragrant aroma. Another variation involves topping the Ghevar with rich and creamy khoya (condensed milk) along with chopped nuts and aromatic spices.

Cultural Significance:

Ghevar is synonymous with festive occasions in Rajasthan, particularly Teej and Raksha Bandhan. Its intricate preparation mirrors the attention to detail and grandeur of these celebrations. Ghevar’s association with festivities is deeply ingrained in Indian culture, symbolising the sweetness and joy that mark special occasions.

Step-by step Guide to make Ghevar at Home:

Ghevar is a relatively easy dessert to make at home, but it does require some patience and attention to detail. The key to making perfect Ghevar is to use the right ingredients and to follow the instructions carefully.

Here is a step-by-step guide on how to make Ghevar at home:

Ingredients:

For Sugar Syrup:

– 4 spoons of sugar

– 1/2 cup water

– Cardamom pods for flavour

For Khoya (Condensed Milk):

– 1/2 litre of milk

– 2 spoons of sugar

For Ghevar Batter:

– Deshi Ghee (Clarified butter)

– Fine Flour (Maida)

– Ice cubes

– Milk

– 1 spoon of Gram Flour

– Fresh lemon juice

For Garnishing:

– Chopped pistachios

– Rose petals

Instructions:

Preparing Sugar Syrup:

1. Place 4 spoons of sugar in a pan and add 1/2 cup of water.

2. Introduce a few cardamom pods to infuse flavour.

3. Stir continuously and bring the mixture to a boil.

4. Maintain a consistency that isn’t overly thick – achieving a one-string consistency.

5. Once done, transfer the sugar syrup to a bowl and set it aside and let the sugar syrup cools down.

Preparing Khoya (Condensed Milk):

1. Heat 1/2 litre of milk in a pan and stir it consistently until it thickens.

2. Incorporate 2 spoons of sugar into the milk as it continues to thicken.

3. Once the milk has reduced and the desired thickness is achieved, your Khoya is ready to be set aside.

Preparing the Ghevar Batter:

1. Begin by grinding Deshi Ghee with ice cubes in a jar until a smooth paste forms.

2. Mix milk into the ghee paste and ensure a homogeneous mixture.

3. Gradually add fine flour while stirring continuously to prevent lumps.

4. If the batter seems too thick, introduce a bit of water to attain the desired consistency.

5. In the final stages, add gram flour and fresh lemon juice to the batter, mixing thoroughly.

5. Now Ghevar batter is ready. The batter should be neither too thick nor too thin.

Cooking the Ghevar:

1. Melt 5 spoons of deshi Ghee (clarified butter) in a pan.

2. Gradually pour the prepared batter into the pan, ensuring a controlled pour. Drop batter into centre of pan. Drop one ladle of batter then wait for a minute and then drop next ladle.

3. Keep the gas flame set to high and let the Ghevar cook until it attains a golden hue.

4. Once cooked, gently remove the Ghevar from the pan and place it on a plate.

Assembling the Ghevar:

1. Pour the prepared sugar syrup over the cooked Ghevar, ensuring even distribution.

2. Spread the prepared Khoya or Malai (condensed milk) over the Ghevar uniformly.

3. Sprinkle chopped pistachios and delicate rose petals on top for a visually appealing garnish.

Enjoy! the Ghevar.

With this detailed recipe, you now possess the skills to recreate the magic of Ghevar right in your own kitchen. Share the joy of crafting this traditional Indian sweet with family and friends, and savour the taste of a time-honoured delight that has stood the test of time.