Ghevar (घेवर) is a crispy, porous, delicious and traditional recipe of North India that is prepared generally during Shravan month. This disc shaped sweet is prepared with all purpose flour, soaked in sugar syrup and garnished with rabri and dry fruits. It can be easily made at home.
Here are so many varieties of ghevar. Some people like plain honeycomb textured ghevar and some people like malai or mawa ghevar. When I didn’t know how to make ghevar, I thought that it is very difficult. But believe me, making this dessert is not that complex as it looks. You can find ghevar in the market during teej or raksabanhan festival but you can try this at home whenever you want.
The batter of ghevar is made of all purpose flour and ghee. This batter is dropped in hot ghee little by little. You just need the right consistency of batter to make this porous and crispy. Then this porous ghevar is soaked in sugar syrup to give sweetness. Rabri or mawa is applied on the ghevar and garnished with dry fruits.
The aroma of desi ghee, sweetness of sugar syrup and the richness of mawa and nuts make this ghevar a delectable sweet. So try this recipe and enjoy this Rakshabandhan with your family.
½ cup ghee
½ cup milk, cold
Approx. 4 cup water, chilled
4-5 ice cubes
1 cup water
3-4 strands of saffron
¼ tsp. cardamom powder
½ cup sugar
1 cup mawa
¼ tsp. cardamom powder
8-10 almonds, sliced
Then low the flame and cook till it is reduced to half. Stir continuously to avoid burning at the bottom.
Add mawa and cook.
Add sugar and cardamom powder. Cook till it become thick. Turn the flame off.
Add some amount of maida and chilled milk. Mix properly to remove lumps.
Add remaining part of maida and mix well.
Add chilled water in parts little by little to make a smooth and pouring consistency batter.
Take a small saucepan or kadhai and add ghee till half level.
Heat the ghee on high flame.
When the ghee is very hot, pour a ladle of batter in the center of the pan slowly and in little amount.
Do not low the flame.
The batter will splutter and spread immediately.
Pour another ladle of batter and make a hole in the center with spatula.
Pour at least 4-5 ladleful batter.
Let it cook till it become golden brown in colour.
Lift it carefully and remove from the oil.
Spread rabri and garnish with chironji and almonds.
Here are so many varieties of ghevar. Some people like plain honeycomb textured ghevar and some people like malai or mawa ghevar. When I didn’t know how to make ghevar, I thought that it is very difficult. But believe me, making this dessert is not that complex as it looks. You can find ghevar in the market during teej or raksabanhan festival but you can try this at home whenever you want.
The batter of ghevar is made of all purpose flour and ghee. This batter is dropped in hot ghee little by little. You just need the right consistency of batter to make this porous and crispy. Then this porous ghevar is soaked in sugar syrup to give sweetness. Rabri or mawa is applied on the ghevar and garnished with dry fruits.
The aroma of desi ghee, sweetness of sugar syrup and the richness of mawa and nuts make this ghevar a delectable sweet. So try this recipe and enjoy this Rakshabandhan with your family.
Ingredients:
2 cup maida (all purpose flour)½ cup ghee
½ cup milk, cold
Approx. 4 cup water, chilled
4-5 ice cubes
For sugar syrup-
1 cup sugar1 cup water
3-4 strands of saffron
¼ tsp. cardamom powder
For Rabri-
½ ltr. Milk½ cup sugar
1 cup mawa
¼ tsp. cardamom powder
For topping-
1 tbsp. chironji8-10 almonds, sliced
Instructions:
Making sugar Syrup-
Add sugar and water in a pan on high flame. Let the sugar dissolve in water. After 5-10 minutes, add cardamom powder and saffron. When sugar syrup become sticky, turn off flame and keep aside.
Making Rabri-
Add milk into a pan. Boil on half flame.Then low the flame and cook till it is reduced to half. Stir continuously to avoid burning at the bottom.
Add mawa and cook.
Add sugar and cardamom powder. Cook till it become thick. Turn the flame off.
Making ghevar-
Take ghee in a pan. Add ice cube and beat till it become creamy and fluffy.
Add some amount of maida and chilled milk. Mix properly to remove lumps.
Add remaining part of maida and mix well.
Add chilled water in parts little by little to make a smooth and pouring consistency batter.
Take a small saucepan or kadhai and add ghee till half level.
Heat the ghee on high flame.
When the ghee is very hot, pour a ladle of batter in the center of the pan slowly and in little amount.
Do not low the flame.
The batter will splutter and spread immediately.
Pour another ladle of batter and make a hole in the center with spatula.
Pour at least 4-5 ladleful batter.
Let it cook till it become golden brown in colour.
Lift it carefully and remove from the oil.
Assembling of ghevar-
Keep a ghaver in a plate. Pour sugar syrup over it.
Spread rabri and garnish with chironji and almonds.
Tips:
- The oil should be hot to maintain the temperature as batter is made of cold water.
- Drop the batter from a height and in the center of pan.
- Batter should be of right consistency.
- Use cold milk and cold water to make batter.
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