Ghewar is a traditional Rajasthani sweet dish that holds a special place in the hearts of dessert lovers. This delectable treat is made from a batter of all-purpose flour and ghee, which is deep-fried and then soaked in a sugar syrup. Ghewar is often prepared during festive occasions like Teej, Gangaur, and Raksha Bandhan in Rajasthan. Its unique texture, crispy edges, and intricate honeycomb-like design make it a visually appealing dessert that is enjoyed by people of all ages. In this article, we will walk you through the step-by-step process of preparing Ghewar at home.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
For the batter:
- 2 cups all-purpose flour
- 1/4 cup ghee (clarified butter)
- 1/2 cup chilled milk
- A pinch of saffron strands (optional)
- Ice cubes (for chilling the batter)
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- A few strands of saffron
- 1/2 teaspoon cardamom powder
For garnishing:
- Chopped pistachios and almonds
- Edible silver foil (varak)
Instructions:
Prepare the batter:
- In a large mixing bowl, combine the all-purpose flour and ghee. Mix them well until the mixture resembles breadcrumbs.
- Dissolve the saffron strands in chilled milk and add it to the flour-ghee mixture. Mix until you obtain a smooth batter.
- Add some ice cubes to the batter and continue mixing. The ice cubes will help in giving the Ghewar its unique texture.
- Let the batter rest for 30 minutes to an hour. During this time, the ghee will solidify and the batter will become thicker.
Prepare the sugar syrup:
- In a saucepan, combine sugar and water. Place it over medium heat and stir until the sugar dissolves completely.
- Add saffron strands and cardamom powder to the sugar syrup. Allow it to simmer for 5-7 minutes until the syrup thickens slightly.
- Remove the syrup from heat and keep it warm.
Fry the Ghewar:
- Heat a wide, heavy-bottomed pan with a generous amount of ghee for deep frying. Ensure the ghee is not smoking hot but moderately hot.
- Take a ladleful of batter and pour it slowly into the hot ghee, starting from the center and moving outward in a circular motion.
- Allow the Ghewar to cook undisturbed for a few minutes until the edges turn golden brown.
- Gently flip the Ghewar using a long skewer or a fork to cook the other side. Fry until it turns crisp and golden.
- Remove the Ghewar from the ghee and drain excess oil by placing it on a wire rack or absorbent paper.
Soak and garnish:
- Immerse the fried Ghewar into the warm sugar syrup, making sure it is fully submerged. Let it soak for 2-3 minutes.
- Carefully remove the Ghewar from the syrup and place it on a serving plate.
- Garnish the Ghewar with chopped pistachios, almonds, and a touch of edible silver foil (varak) for an authentic look.
Serving and storage:
- Serve the Ghewar warm or at room temperature. It pairs well with a scoop of rabri (thickened sweetened milk) or simply as it is.
- Ghewar stays fresh for a couple of days if stored in an airtight container at room temperature.
conclusion
Preparing Ghewar at home might seem daunting, but with the right ingredients and technique, you can create a delicious and visually stunning sweet treat. This Rajasthani delicacy is sure to impress your family and friends during festivals or special occasions. So, follow this detailed recipe, and savor the crispy, syrup-soaked goodness of homemade Ghewar.
