- Add 1.5 cups sugar to a pan on medium heat. Add 1 cup water and mix till sugar dissolves.
- After 4-5 minutes the syrup will develop a one string consistency which means that if you put a drop of the syrup between your thumb and index finger and move the fingers apart, you will notice the syrup forming one string/thread. Set aside while you make the ghevar.
- To a bowl add ghee, 1 tablespoon of cold milk and 1 tablespoon of ice cold water to it.
- Start beating it all together. Once it's all nice and combined, add 1/4 cup of flour and mix to combine.
- Add 1-2 tablespoons more of milk and water and combined. Add cardamom powder and mix.
- Add 1/4 cup flour again and mix. Also add in saffron strands. Now add the remaining 1/2 cup flour
- Keep adding water and milk little by little and mix till you get a completely smooth and pouring consistency batter.
- Heat ghee/oil in a deep pan on high heat. Once the ghee is super hot, pour batter from a height of at least 6-7 inches. Pour batter little by little in a constant flow into center of the pan The batter will sizzle up and spread immediately.
- Wait for a minute and then pour another ladle full from top in the center of the pan. Wait few seconds and then using a chopstick or any other elongated utensil, remove some batter from the center so what you get a hole in the center to lift the ghevar once it's done.
- Pour 2 more ladles of batter, repeating the same steps again. You may add more batter if you want a thicker ghevar. Once you are done with all the layers, take a stick and press ghevar slightly inside the oil so that the top gets evenly cooked.
- Once it's all nice and brown, very carefully insert the stick in the center of the ghevar and take it out of the pan.
- Place on serving plate and drizzle evenly with warm sugar syrup. You may dip the ghevar in the sugar syrup too, either way is fine. Make sure sugar syrup is warm when you dip the ghevar in it.
- Garnish ghevar with nuts, rabdi (thickened milk) and enjoy!
Ghewar is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh etc. It is a disc-shaped sweet cake made with maida and soaked in sugar syrup.
Ghewar
By Foodism Team
Nov, 7th
903
Servings
2 persons
Cook Time
1 hr
Ingredients
6
- 8
Ingredients
- Ghee 1/2 cup
- Cold whole milk 1/2 cup
- Ice cold water 1 cup
- All purpose flour 1 cup
- Cardamom powder 1/4 teaspoons
- Saffron strands as per taste
- Chopped nuts for garnishing
- Ghee or oil for deep frying as per taste
