Ghevar is a sweet specialty from Jaipur. It is a round cake made from daal or flour mix soaked in ghee and milk and topped with sliced almonds. Ghevar is a Rajasthani delicacy especially prepared during the festivals of Teej & Rakhi. A delicious sweet consisting of a spongy wedge made from refined flour & clarified butter is liked by many. This Rajasthani delicacy is made with the help of a mould. So one can also use a wok or small moulds.






Ingredients:
3 cups Plain Flour
1 cup Ghee
3-4 icecubes
4 cups water
1/2 cup Milk
1/4 tsp Yellow Colour
1 kg Ghee

Syrup:
1 1/2 cups Sugar
1 cup Water

Topping:
1 tsp Cardamom Powder
1 tbsp Almonds chopped
1 tbsp Pistachios
1 tbsp Milk
1/2 tsp Saffron dissolved in milk
Silver foil

Method:

1. Prepare sugar syrup of 1 thread consistency and keep aside.
2. Take solidified ghee in a large wide bowl.
3. Taking one ice cube at a time rub the ghee vigorously.
4. Take more ice cubes as required, till ghee becomes very white.
5. Add milk, flour and 1 cup water. Mix to make smooth batter.
6. Dissolve colour in some water and add to batter.
7. Add more water as required to make the batter of thin consistency. (it should run off easily when pour from spoon).
8. Take a aluminum or steel cylindrical container with diameter 5-6" and height at least 12".
9. Fill half the container with ghee. Heat. When ghee is smoky hot, take a 50 ml, glassful of batter.
10. Pour in centre of ghee, slowly in one continuous thread like stream.
11. Allow foam to settle.
12. Pour one more glassful in hole formed in centre.
13. When foam settles again, loosen ghevar with an iron skewer inserted in hole.
14. Lift carefully, at a slant, and place on wire mesh to drain.
15. Keep hot syrup in a wide flat-bottomed container to fit in ghevar.
16. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
17. Alternatively pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
18. Cool a little, top with silver foil.
19. Splash a few drops of saffron milk, sprinkle some chopped dry fruit like almond and a few pinches of cardamom powder.
20. Ghevar is ready to be served.

Making Time: 1 hour

Serves: 5 persons

Shelflife: 1 day.

Note: Ghevar needs to be done carefully. So just follow the steps one by one as prepare it as given.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Click here to know more about of Indian Sweets and Desserts- An Introduction To Indian Sweets And Desserts.