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Ghewar

Ghewar

A traditional sweet dish of Rajasthani cuisine, Ghewar is a mouth-watering delicacy that you can easily make at home. Most of the people assume that it requires a lot of hard work to make this dessert recipe, however, all you need is some patience. This Rajasthani recipe is cooked using all purpose flour, rose water, sugar and milk.

Ingredients:
1/3 cup ghee
1 cup all purpose flour
2 cup chilled water
1/2 cup water
4 ice cubes
1/4 cup milk
1 cup sugar
1 tablspoon rose water

Procedure:
Step 1
Take a bowl and add desi ghee in it along with ice cubes. Rub with hands vigorously until it turns white, light and creamy for approximately 3-4 minutes.

Step 2
Add all purpose flour to this creamed ghee and mix well.

Step 3
Next, add milk in the bowl and mix well to prepare a batter without any lump. Now, add chilled water and prepare a thin lump free batter. Fill the batter in a sauce dispenser and keep it chilled.

Step 4
Heat ghee or oil for deep frying ghewar in a flat and heavy-bottomed vessel of approximately 6-7 cm height. Fill it with ghee or oil half way.

Step 5
When the oil is hot enough, pour 2 tablespoons of the batter in the centre of oil from the height. It will sizzle up, so be careful. Wait for a minute. When all foam settles down pour 2 tablespoons of batter again in the centre of oil.

Step 6
Keep adding batter little by little in same manner. Maintain a hole in the centre using a skewer to pour the batter in. Keep adding batter until reach desired thickness. For a ghewar of 6-7 inches diameter, 1/3 batter is sufficient.

Step 7
When the centre is crisp, it means that the ghewar is cooked. Take it out by inserting a skewer in centre. Place it on a wire rack in a plate to drain out excess oil. Prepare more ghewar the same way.

Step 8
Now for sugar syrup, heat sugar with half cup of water in it. Give a boil and then simmer for 2-3 minutes. Take it off the burner and add rose water in it.

Step 9
Again place the ghewar on a wire rack in a plate and pour warm syrup evenly all over the top of ghewar. Excess syrup will run down and collect in the plate.

Step 10
Soak all ghewars in the sugar syrup. Top them up with rabri and sprinkle some chopped almonds and pistachios for garnishing and enjoy!