Ghewar, a popular dessert from the western Indian state of Rajasthan, is a crispy disc-shaped, honeycomb patterned sweet served soaked in sweet syrup. This delectable dessert is usually prepared on festivals and special occasions across North India.
Total time: 1 hour
Serving : 6 to 8 pieces
Ingredients:
For ghewar:
- 2 cups plain flour
- 2 tbsp gram flour
- 1/2 cup clarified butter (ghee)
- 2 tbsp lemon juice
- 1/2 cup chilled milk
- 3 cups chilled water
- 4-5 ice cubes
- Oil for frying
For syrup:
- 2 cups sugar
- 1 cup water
- 2 tbsp sliced almonds, pistachios
- 1 tsp.cardamom powder
- Few string saffron
Instructions:
Making sugar syrup:
- Add water and sugar to pan and bring to boil to dissolve sugar
- Lower to medium heat and occasionally stir the liquid to prevent burning, but not too frequently so that the sugar does not crystallize
- Keep stirring until the liquid turns syrupy and attains a one-string consistency
- Add cardamom powder and the saffron strings
- Remove from flame and set aside to cool
Making ghewar:
- Add the clarified butter along with ice cubes to a bowl
- Mix the two together for about 5 minutes until it turns white, fluffy and creamy
- Add plain flour over the creamed ghee and mix well
- Pour in the chilled milk and stir to form a lump-free batter
- Add water and lemon juice to the batter, and stir to a smooth-flow consistency
- Half fill a thick bottomed pan with oil and bring to heat
- Using a sauce dispenser, pour the batter from a relative height on to the hot ghee Bubbles start spluttering over the oil surface
- Once the spluttering settles use a ladle to make an indent in center of the batter
- Keep pouring the batter until the desired thickness is reached
- Fry the ghewar until it turns a light brown color
- Using a knife prise the ghewar from the sides of the pan
- Using a fork, lift and hold the ghewar over the pan so the excess oil drips into pan
- Transfer to a serving plate and pour the warm sugar syrup over each ghewar
- Garnish with sliced nuts and rose petals before serving.
- The ghewars can be safely stored at room temperatures for about a week.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
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