Best Ghewar Recipe : How to Make Rajasthani Ghewar

Ghewar is a traditional Indian sweet, Ghewar is mostly famous in state of Rajasthan, Udaipur and especially Delhi and surrounding regions that holds a special place in the hearts of many, especially during festivals like Raksha Bandhan, Teej and many more. It is a deep fried dish. And ghewar made from a mixture of flour and water & then we dip it in sugar syrup and garnish it with silver leaves, dry fruits and sometimes saffron. Making Ghewar can be very difficult but if we use a little patience and adopt the right method, we can easily make this famous ghewar sweet at home whether you want to prepare desi ghee Ghewar or dry fruit Ghewar. Here you can find Best Ghewar recipe.

Can Ghewar Be Kept in the Fridge?

Yes, we can store Ghewar in fridge to keep it fresh for a longer period of time. However, it is best to consume it within a few days as it may lose its crispness if stored for a longer period of time. To store, place Ghewar in an airtight container and refrigerate it. Before eating, you can bring it to room temperature for the best taste and texture.

Can Ghewar be Eaten in Fast like Sawan or Shivratri?

Traditionally it is made with flour and sugar, So Ghewar is not suitable for fasting during Sawan or Shivratri or any other kind of fasting, as all the fasts require special ingredients. To make it fast-friendly, you can use buckwheat flour or water chestnut flour instead of regular flour, also use rock salt instead of regular salt, and opt for sugar alternatives like rock sugar. This modified Ghewar Recipe allows you to enjoy Ghewar while respecting the fasting norms.

GHEWAR INGREDIENTS

Requirements for Batter

Ghee – 2 tbsp
Ice cubes – 3 to 4
Cold milk – 1/4 cup
Maida – 1/2 cup
Besan – 1/2 tbsp heapful
Lemon juice – 1 tsp
Chilled water – about 1/2 cup
Yellow food color (optional) – a pinch
Oil or ghee for frying

For Sugar Syrup

Sugar – 1 cup
Water – 1/2 cup
Cardamom powder – a pinch
Lemon juice – 1/2 tsp

For Rabdi

Full fat milk – 1/2 liter
Sugar – 3 to 4 tbsp
Chopped assorted nuts – a handful

Instruction: How is Ghewar Prepared

Take ghee, lemon juice, 1/2 cup water and ice cubes in a blender and blend till creamy.
Now add in the flour along with the yellow food colour which is optional, and then ½ of the cold milk and blend again.
Add in gram flour and blend again till creamy.
The batter should to be very smooth and liquidy. So you adjust the water and milk accordingly.
Place the batter in fridge till needed.
Now lets make the syrup. Take sugar, cardamom, water and lemon juice in a sauce pan and bring it to a boil. Simmer this till needed.
Now take a small sauce pan. Add in oil or ghee for frying.
Don’t overcrowd it. Fill the pan less than halfway with oil. Heat the oil.
Now take the batter. Take a small spoonful of the batter and pour it on top. Cook the ghee till it foams and keep the batter on the side of the pan.
Let it cook for a bit. Then add another spoonful of the batter. When it is cooked, add another spoonful of the batter.
When the batter on the sides of the pan turns golden, stop adding more batter into it.
Now reduce the flame and cook till it becomes crispy and golden.
Remove the Ghewar from the ghee and put it in the syrup.
Soak for 1 minute on each side.
Transfer to a plate.
Garnish with nuts, edible silver paper and Rabri.

Tips and tricks for making perfect Ghewar at home

The mixture should be very smooth and liquidy.
I usually put a few ice cubes in the water to keep it cool.
Use a small saucepan or any small pan to make Ghewar. The size of the Ghewar will depend on the size of the pan.
I use half ghee and half oil to fry the ghewar.
The ghee and oil should be very hot when pouring the batter.
Never fill the pan more than half with oil or ghee, as once you pour the batter the oil will rise to the top.
Add a small amount of solution each time.
Cook the Ghewar on low to medium flame so that it becomes crispy and golden.

Here ends the Ghewar Recipe, If you have any questions or feedback please write in comment box. Thank You