Ghevar is a sweet delicious dish from Rajasthan, India. It is disc-shaped sweet cake made with all-purpose flour and soaked in sugar syrup. It is usually made on festivals.
(1 Cup= 150 ml)
For the batter
- 2 Cups Maida/All purpose flour
- ½ Cup Ghee/ Clarified Butter
- 9-10 Ice cubes
- ½ Cup milk
- 3 Cups Ghee/Oil (for frying)
- 1 Cup water
- ¼ tsp Yellow Food Color
- ½ tsp lemon juice
- Few Saffron Strands
- 1 tbsp Sliced Dry fruits (For each Ghevar)
For the syrup
- 1 and 1/2 cups sugar
- 1 cup water
- 1 tsp cardamom powder
For Sugar Syrup
- Heat water in pan. Add sugar to it. Boil to dissolve the sugar completely.
- Let it boil till reaches 1 string consistency syrup. Turn off the stove.
- Add cardamom powder. Mix properly.
For the batter
- Take ½ Cup ghee in a mixing bowl, add Ice cubes and whisk till it attains creamy texture. Discard ice cubes. Whisk it to form a smooth cream.
- Add flour to this cream stirring continuously. Add milk & food color. Whisk to form a smooth Batter. Make sure no lumps are formed.
- Add ice cold water to prevent melting of butter. Add lemon juice. Whisk properly to form a smooth pouring consistency batter.
For Frying Ghevar
- Heat ghee in a heavy bottom pan. Pour a ladle of batter into the centre of the pan in a thin stream. Take a minute of interval between pouring batter.
- Let the froth settle down. Pour another ladle of batter into the pan in a thin stream.
- Again allow the froth to settle down. Make a hole in the centre of Ghevar using a wooden stick. Fill that hole with a ladle of batter in a thin stream.
- Pour some batter around the Ghevar so that it looks even.
- Fry Ghevar till it becomes golden brown. Pour some hot ghee on it from the pan.
- Take out the fried Ghevar in a tray lined with tissue paper. Let it cool down.
- Heat the sugar syrup. Pour it evenly on the ghevar.
- Garnish with Dry fruits & saffron strands.