Ghewar

Ghevar 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 disc-shaped sweet cake made with maida and soaked in sugar syrup.

Recipe:

Ghewar

Ingredients:

1/2 cup ghee

1/2 cup whole milk, cold

1 cup ice cold water, may need more

1 cup all purpose flour

1/4 teaspoon cardamom powder

Half Lemon juice

chopped nuts, to garnish

ghee or oil, for deep frying

Ice cubes

Chashni / Sugar syrup :

1.5 cups sugar

1 cup water

Rabdi :

One litre full cream milk

One forth cup Sugar

Cardamom powder

Boil n thicken milk till half left then add Cardamom powder.

First make the sugar syrup. To make 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 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. Add saffron strands.

Ghevar Recipe-

Ghevar batter :

To a bowl add ghee. Two cubes of ice and whisk withyour hands within minutes you will see a white creamy butter form will come. Remove ice cubes. Now add 1 tablespoon of cold milk and 1 tablespoon of ice cold water into it. Mix it and now we will add half flour and and mix properly without any lumps then add chilled milk and water in parts and not in one go.Start beating it all together using your stand or hand mixer.Once it’s all nice and combined, add some flour more and mix to combine.Add 1-2 tablespoons more of milk and water and combined.Add some flour again and mix. Now add the rest complete flour

Keep adding water and milk little by little and mix till you get a completely smooth and pouring consistency batter. You may need to add more water to the batter if it's required . Add half tbsp of lemon.

If you see your batter is leaving butter dont worry keep it in room temperature for sometime it will normal and then keep it in fridge for 10-15 minutes.

Now 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.

Pour one 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 carefullinsert the stick in the center of the ghevar and take it out of the pan.

Place on cooling rack on 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!