Cookbook:Ghevar

Ghevar
Category Indian Dessert
Servings 10 pieces
Time 2 Hours
Difficulty Medium
Ghevar: Rajasthani Sweet

Cookbook | Ingredients | Recipes | Cuisine of India | Dessert

Ghevar is an Indian delicacy that is originally from the state of Rajasthan. It is made with a round mold and has a crispy but porous texture. The following recipe has been entered with inputs from Tarla Dalal recipe book.


IngredientsEdit

  • 1 3/4 cups (200 grams) plain flour (maida)
  • 1 tbsp (10 grams) arrowroot or cornflour
  • 1/4 cup melted ghee, cooled
  • A few drops kewda essence (extract of Pandanus flower)

For the sugar syrupEdit

  • 1 cup sugar
  • 1/2 cup water

ProcessEdit

For the sugar syrupEdit

  1. Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
  2. Remove from the heat and keep warm.

For GhevarEdit

  1. Combine the flour, arrowroot and melted ghee in a bowl.
  2. Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
  3. Add 2 more cups of water again in a thin stream while whisking continuously.
  4. At no point should the ghee and water separate.
  5. The batter should be of a coating consistency.
  6. More water can be added if required to achieve the required consistency.
  7. Keep the batter in a cool place away from the heat.
  8. Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
  9. Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
  10. Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream.
  11. The batter should settle in the mould.
  12. When the froth subsides, pour in another spoonful in the centre in a thin stream.
  13. Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick.
  14. Pour the batter into this centre each time.
  15. Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
  16. When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
  17. Immerse in sugar syrup, drain quickly and place on a serving plate.
  18. Repeat steps 7 to 13 and use the remaining batter to make 9 ghevar pieces.

Notes and variationsEdit

  • If you do not have the Ghevar mould, you can use a stove ring to make Ghevar.
  • Usually Ghevar is served with piping hot Rabri.
Last modified on 22 December 2011, at 13:41