Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup. There are many varieties of ghevar such as plain ghevar, malai ghevar and mawa ghevar. Haryali Teej is being celebrated today on July 26, 2017, on the occasion of Hariyali Teej, we share with you an easy-to-follow recipe of this traditional sweet. So if you cannot get these delicious sweets at your nearest sweet shops, you can easily make them at home. (ALSO READ Traditional Balushahi Recipe: Here’s how to make desi ghee sweet Balushahi in easy steps).Also Read - Nuts, Seeds and Plant Oils Protect from Heart and Other Diseases, Says a Study
1 3/4 cup refined flour
1 tablespoon cornflour
1/4 cup melted ghee
2 cups sugar
1 tablespoon milk
Few drops of screw pine essence (kewra)
Soda bicarbonate as required
Ghee for deep frying
edible silver foil
8 almonds Also Read - Binge on These Healthy Alternatives This Festive Season
In a bowl mix refined flour, cornflour and melted ghee. To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well. Also Read - Should Leftover Food be Stored in Fridge? Here's What Ayurveda Says
Add two more cups of water gradually, while you whisk all the contents continuously. Make sure that the ghee and water do not separate and the batter’s consistency should not be watery. Now, keep the batter away.
Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely.
Add milk to the sugar syrup, this will help to clarify the sugar syrup. Collect whatever residue that rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
Once you notice that the froth settles down, pour another laddle in a thin stream.
Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
Increase the heat while pouring some hot ghee over the the mould. When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.