With the establishment of history in Rajasthan, Ghevar is a sweet cuisine that has a connection with the monsoon festival of Teej. It’s a specialty that not only exists in Rajasthan but in other places too. It is equally popular in Haryana, Delhi, Gujarat, Western Uttar Pradesh, Madhya Pradesh, and many other places.
How was the first Ghevar made?
It was invented by Laxmi Mishtan Bhandar in the early 60s in Jaipur. Laxmi Mishtan Bhandar was formerly a restaurant that dealt with the servicing of sweets and other sweet related food items. But presently it has transformed itself into a three-star hotel called Hotel LMB. With its massive development, it widened its food range from just sweets to an expansive stretch of cuisines. So if you are craving a Rajasthani Thali then this place is the one for you.
The amazing work of Laxmi Mishtab Bhandar
It was when Laxmi Mishtan Bhandar started experimenting intensely with huge amounts of maida and milk in various procedures and approach that it procured “The Ghevar”. Remember when Paulo Coelho said, “When a person really desires something, all the universe conspires to help that person to realize his dream.” Well yeah! LMB proved this saying. With a constant amount of determination, it secured the timeless Ghevar which went on to become the precious gem of Rajasthan.
Shapes and types of Ghevar
It is formed into a disc-shaped which has the resemblance of a doughnut. Its shape is not fixed. You can find it in two forms of circular or disc shapes. One is that of a doughnut with a small vacant hole in between and the other is a complete fulfilled circle with no presence of vacancy in it. There are numerous types of Ghevar. The most popular one is the Plain Ghevar which has minimal content of ingredients. Mawa Ghevar whose main component is Mawa, and Rabadi Ghevar consisting of Rabdi as the main attraction.
Ghevar tastes amazingly sweet due to its presence of saffron, cardamom powder. It becomes rich due to dried and evaporated versions of milk- Khoa, malai which is milk cream, and Rabri. Typically this is a monsoon dish but nowadays you don’t have to wait for the monsoon to arrive to taste Ghevar. It is present throughout the year. The sweet’s flexile color, smooth texture, the tendency of satisfying the enjoyer in the first bite, the charming look, the elegance and poise it upholds, all sums up to be the key features of this sweet.
- ½ cup of Ghee/ butter
- 1 block of ice
- 2 cup of all-purpose flour or Maida
- ½ cup of milk (chilled)
- 3 cup of water (chilled)
- 1 tsp of lemon juice
- 1 cup of sugar for sugar syrup
- ¼ cup of water for sugar syrup
- Oil/Ghee for deep frying
- Dry fruits for garnishing
- ¼ tsp of cardamom powder
- Silver Vrak for garnishing
Making the Ghevar base
Step 1: Take half a cup of Ghee and rub it with an ice block so that it solidifies.
Step 2: Add 2 cups of maida in the solidified Ghee and mix it well with it. It will take some time but it is worth it.
Note: Until the whole maida gets completely mixed with the Ghee, it won’t be able to carry with the further procedures. So Always make sure to mix it proportionally and really well.
Step 3: Then add half a cup of chilled milk to the Maida mix and provide it a rough mix so that everything combines well.
Step 4: After that add three cups of chilled water plus 1 tsp of lemon juice to the batter. You need to create a batter with smooth flowing consistency. It should be monitored adequately and in a proper manner. Consistency is really important.
Step 5: Then take a frying pan and heat some oil on a high flame.
Step 6: When the oil heats, switch off the flame and let it rest for some time. After a while, you can check it by adding very little batter into it. If it comes out fine, then it is ready. Afterward, pour the 2 tbsp of batter by maintaining a reasonable distance from the hot oil.
Note: Be careful with hot oil. Therefore step 6 should be done with due measures.
Step 7: The batter will splatter and the froth will start subsiding. This step should be repeated 10-15 times to make Ghevar of the remaining batter.
Step 8: Take the Ghevar out on a tissue paper, after it is cooked. Then let it cool down for some time and get rid of the excess oil.
Making the sugar syrup
Step 1: Pour 1 cup of sugar and ¼ cup of water in a saucepan and let it boil for some time.
Step 2: When you notice that it has reduced in half, turn off the flame and let the syrup cool down. It is ready.
Assembling the Ghevar
Step 1: Take the Ghevar and pour the sugar syrup over it. Decorate the Ghevar with dry fruits such as sliced nuts, raisins, Pistachios, Apricot, etc, and sprinkle the resultant with cardamom powder.
Step 2: Design the Ghevar with silver Vrak or Rabri.
Step 3: It is ready! You will finally get to treat yourself with this sweet, magnificent, and tender Ghevar!
Some helpful tips:
- If you want to acquire the ideal honeycomb texture in the dish, then chilling the batter is very beneficial.
- For maintaining the batter quality and finish at perfection, add ice-cold water.
- Blend the batter proportionately and properly. While blending, do the operation in such a way that the ghee or the milk do not start curdling. Curdling tends to disturb the whole formation of the batter making it break into lumps.
- You can store the Ghevar in an airtight container for about a period of one month.
- While serving, do add on sugar syrup which will restore its taste and texture making the devourer admire the dish to the fullest.
You know the fun fact?! You don’t have to travel all over to Rajasthan to taste this dish because here’s the beguiling recipe of Ghevar. It is wrapped with resistant wonders of dry fruits and Rabri served out on the dish just to conquer your corona dejection. So get ready to undergo a stunning safari of a homey Ghevar that will make you say, “Rajasthani Ghevar Ghano chokho” meaning Rajasthani Ghevar is an absolute delight!