New Recipe: Ghewar, the dessert from the desert

Think Rajasthan and you have images of the imposing forts, sandy deserts and camels. Think Rajasthani food, and the images of Ghewar — the most famous dessert from the desert — come to mind. Traditionally made during Teej, Ghewar is a honeycomb-like sweet that is typically made with flour, ghee and milk, soaked in sugar syrup. It has many variants ranging from mawa to malai and rabri. But the traditional recipe, as we said earlier, is made with flour and soaked in sugar syrup.

The dessert requires some effort that will be totally worth it. Don’t mind the calories as you try to make and savour this wonderful delicacy on Rajasthan Diwas today.

main_ghevar_social-m_033021011503.jpgPhoto: Social Media

What you’ll need:

For the Ghewar:

Three cups of whole-wheat flour (aata)

One cup of solidified ghee (for the batter)

Half a kg of ghee (for deep frying)

A few ice cubes

Four cups of cold water

Half a cup of cold milk

For the syrup:

One and a half cups of sugar

One cup of water

For the garnish:

One teaspoon of powdered cardamom

One tablespoon of chopped almonds and pistachios

One tablespoon milk with half a teaspoon of saffron dissolved in it.

Silver foil (optional)

main_ghevar_social-m_033021012115.jpgPhoto: Social Media

How to:

Foremost, prepare the sugar syrup by combining sugar and water in a pan and bringing it to a boil. The syrup should reach a one-string consistency. It should take three to four minutes of boiling.

Take the one cup of solidified ghee in a bowl and rub the ghee vigorously with one ice cube at a time. The ghee will start whitening and rub it till becomes very white.

To this ghee, add milk, flour and water. Mix it to make a smooth and runny batter. The batter should be quite runny when poured with a spoon or ladle.

Fill an aluminium or steel cylindrical container half with the remaining ghee. The cylinder should be about a foot in height with six inches diameter. These are available in the market specifically to make Ghewar. Heat the container till the ghee gets to the smoking point.

Now pour about 50 ml (a quarter cup) of batter in the centre of the ghee in a continuous stream. It will start foaming up and a hole will form in the centre. Allow the foam to settle before pouring in another quarter cup of the batter in the hole.

When the foam settles again, loosen the cake with a skewer through the narrow hole in the centre. Carefully lift it out without breaking the cake. Drain the excess ghee and then dip it in the syrup in a wide vessel. Drain the excess syrup by placing the Ghewar on a wire rack.

Garnish with saffron milk, cardamom, dry fruits and silver foil.

Yummy Ghewar is ready to be served.

Also Read: Winter demands a healthy dose of Gajar ka Halwa




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