Ghewar is traditional and classic Indian sweet dish which is typically associated with the state of Rajasthan. It was typically prepared for the Teej festivities. A round disc shaped sweet made up of Maida batter and then soaked into yummy sugar syrup is basically what Ghewar is. Ghewar has its roots dipped into the pink city of Jaipur where it is immensely popular. But over time there is war of origination of Ghewar between Jaipur and Sonepat, Haryana. But whoever wins the battle Ghewar sure won our hearts with its yummy taste. There are many variations of Ghewar available like Malai Ghewar recipe and Ghewar with Rabri even. It looks complex but sure is simple to make by the step by step Ghewar recipe we shared. Come and let’s enjoy the festivities and prepare Ghewar with this simple and easy Ghewar recipe at home.
Watch the step by step Video Recipe in Hindi (with English subtitles)
Rajasthani style yummy and tasty: Classic Ghewar!
- Maida: 150gms
- Desi ghee: 30gms
- Milk: 50ml
- ice cubes: a few
- refine oil: 500ml for frying
For Sugar syrup:
- Sugar: 300gms
- Water: 1cup
- Cardamom powder: 1tbs
Step 1: Preparing the Ghewar batter
- At first take a medium sized bowl and pour desi ghee into in and put 3-4 ice cubes in it so that the Ghee freezes and it’s easy to knead. Knead the ghee and make it fluffy in consistency and when it’s the right consistency remove the ice cubes.
- Now, add half the Maida and pour the milk and add a little water and mix into a nice batter. It is very important that the batter is lump free.
- Add the rest of the maida and pour more water and make a nice batter with hands or you can use a blender as well. Consistency of the batter should be nor too thick neither entirely runny just the right consistency to be poured it. The consistency is very important to mix the batter well.
Step 2: Prepping the mould for frying the Ghewar
We are making medium sized Ghewar which are easy to store as well so it’s important to use the right size utensil. Always use a flat surfaced pan and to make medium sized Ghewar put the ring of the strainer in as a mould. It is the perfect size.
Step 3: Frying the Ghewar
- Now pour oil in the pan and heat up and then place the strainer which we’ll use as a mould. Gradually with the help of a cup or a ladle pour Ghewar batter atleast from 2ft distance and let the bubbles subside. When the bubbles subside use a wooden spoon and make a space in the middle.
- Repeat pouring the batter and making space in the middle a 4-5times so the Ghewar is nice and the right size. Pour a little batter around the edges and fry till golden brown and crispy.
- Remove from oil carefully and place on a stand so the excess oil strains out.
Step 4: Making Sugar syrup
In a medium pan pour a glass of water and put 300gms of sugar and bring to boil. Check for its consistency after 2mins. And let it boil on full flame for 1min exact and then add cardamom powder and mix well and remove from the gas.
Step 5: Serve up
Place the ghewar on a stand and gradually pour sugar syrup on it. Put Rabri on it as well and garnish with shredded almonds and pistas. Voila, yummy Ghewar is ready!
your amazing Ghevar is ready!
- The batter of the Ghewar needs to be exactly of pouring consistency. Not too thick and without any lumps.
- Ghewar needs to be fried up nicely so use a flat surface pan and use the strainer ring as a mould for the perfect size.
- We have not dipped the Ghewar in the sugar syrup because we wanted it to crispy so we poured the sugar syrup on top with a spoon instead.
- Serving the Ghewar with Rabri takes the taste to a whole new level.
Ghewar basically is associated with the festivities of Rakhi and Teej. It is the traditional sweet prepared in Rajasthan around the time of Teej. So let’s make some yummy Ghewars and enjoy with our family. After all “Great food makes for great conversations.” Happy Cooking!