Sweets are great for the tongue, but excessive can be the enemy of your tummy. But that doesn’t mean that you can never have it, it is ok to make your tongue receptor aware of the sweets sometimes.
Making Western sweets every time is cool, but people shouldn’t stay unaware of the taste of amazing sweets in India, one of which is Ghevar. Ghevar is a Rajasthani cuisine, confection, it also is famous in Uttar Pradesh, Haryana, Madhya Pradesh, Delhi, Gujarat, and many more.
It is a disc formed sweet cake prepared with Maida (refined wheat flour), dry fruits, and saturated in sugar syrup. There are many variations of Ghevar, including plain, mawa, and malai Ghevar. It does include calories, it can be balanced with work out, and it is a Dessert that can only be prepared sometimes. Let’s know to make Ghevar at home easily and tastefully.
- 3 cups of all-purpose flour
- 1 cup ghee
- 4 crops of chilled water
- 2 - 3 ice cubes
- More than half a cup of milk
- 1 cup of sugar
- 1/4 teaspoon cardamom powder
- Dry fruits like almonds, pistachios, cashews, etc for toppings
- 1/4 cup of water
- To prepare the sugar syrup, add sugar to a pan on medium heat. Now add water and mix till sugar dissolves.
- After 4-5 minutes the syrup will formulate a one thread thickness, you will notice the syrup forming one string/thread. Put aside while you make the ghevar.
- In a bowl add ghee and ice mix it till it becomes a whitish paste. Then add all-purpose flour, mixed evenly with ghee. After that adding milk, and chilled water. Whisk it for 4 to 5 minutes to make a smooth paste (see to it that it has no lumps.
- Take an aluminum or steel cylindrical vessel. The length should be at least 12″ and diameter 5-6″. Fill the container half with ghee. Heat it.
- When the ghee is enough hot, take a glass full of paste. Spill in the center of ghee, gradually in one continuous threadlike stream. Let the foam settle. Pour one more glassful in the void shaped in the center. Do this little by little.
- When froth finalizes similarly, loosen ghewar with a skewer plopped in the gap. Hold up carefully, at a tilt, and place it aside. Pour the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on netting to drain excess syrup.
- Once it is done, sprinkle some chopped dry fruit, and a few pinches of cardamom powder.