Recipe- Celebrate Teej With Homemade Delicious Jaipuri Ghevar

Ghewar is a disc-shaped sweet Traditional Rajasthani Dessert made using special thick metal molds. The texture of this dessert looks like a honeycomb. I guarantee you that every single bite of this scrumptious dessert is a joyride to a wonderland. Does Ghevar sound something completely new? Don’t worry, I am here to help you. The Month of August is the festive month in India. This is also known as the auspicious month of ‘Shravana aka Sawan’. This is a month which has the festivals like Teej and Raksha Bandhan.Coming to Ghevar, Ghevar is a disc-shaped sweet dish made using special thick metal molds. The texture of this dessert looks like a honeycomb. This Rajasthani specialty of Malai Ghevar is also perfect for Rakshabandhan.

Ingredients

Ghee, Also Known As Clarified Butter – 100ml
Ice Cubes – 4-5
All-Purpose Flour – 200g
Whole Milk, Cold – 3/4 Cup
Ice Cold Water May Need More – 1 Cup Or More If Needed
Ghee Or Oil, For Deep Frying
Sugar – 200g
Water – 4000 Ml
Saffron Strands – 7-8
Milk – 1/2 Ltr
Sugar – 5 Tbsp
Cardamom Powder – 1 Tsp
7-8 Saffron Strands Soaked In 2 Tbsp Hot Milk
Chopped Nuts – 4 Tbsp (Chopped Almonds, Chopped Cashews, Chopped Pistachio) To Garnish

Method

* Add sugar, water and saffron strands to a pan over high heat.

* Stir well until sugar dissolves.

* Now let it come to a boil.

* Turn the heat to medium and let it boil till you get the string consistency.

* To check the consistency, put a drop of the syrup on a plate and put it between your thumb and index finger.

* Now move the fingers apart, if you see a thread forming, then it is ready.

* Remove from heat and let it cool slightly. We need warm syrup for Ghevar.

* Add whole milk to a heavy bottom pan. Let it come to a boil.

* Once it starts boiling lower the heat to medium.

* As soon as the cream layer is formed on top, start scraping it from the sides with a spatula.

* Boil until milk has reduced to half. Now add in the saffron strands soaked in the milk. Keep stirring it occasionally to make sure that it is not sticking to the bottom.

* Once the milk is thick and 1/4 of the quantity, add sugar and stir well.

* Let it cook until sugar dissolves completely.

* Now add cardamom and chopped nuts. Stir well and turn off the heat.

* Let it cool down slightly. We need warm syrup for Ghevar.

* Add ghee to a large mixing bowl.

* Now add ice cubes and whip with a whisk or rub vigorously with the fingers.

* Keep rubbing or whipping until the ghee becomes white, light and fluffy.

* To this add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter.

* Now add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to make a thin and pouring consistency batter (add more water if needed).

* Fill a deep pan half with ghee/oil. Now heat it on high heat.

* Once the ghee is smoky hot, take a ladle full of batter.

* Pour the batter little by little slowly in a thread like a stream into the center of ghee.

* The batter will frizzle up and spread immediately.

* When the foam settled, make a hole in the center by removing the batter from the center with the back of a ladle or a spatula.

* Pour 5-6 more ladleful batter in the hole formed in center repeating the same steps.

* Once the pouring is done, start pressing the ghevar slightly inside the oil using the back of a spatula.

* Once the ghevar turned golden in color, loosen it with a skewer/stick inserted in the hole.

* Lift it carefully, and take it out of the pan.

* Place it on wire mesh to drain the excess oil.

* Place bowl on a large plate and put the ghevar on top of the bowl.

* Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 mins to drain excess syrup.

* Spread warm rabri and garnish with chopped nuts, silver leaf, and rose petals.

* Enjoy warm.