A step-by-step recipe for making Ghevar, a popular Rajasthani dessert that's crispy, porous, and soaked in sugar syrup:
Ingredients:
For the Ghevar:
- 1 cup all-purpose flour
- 1/4 cup ghee (clarified butter), melted
- 1/2 cup chilled water
- Ice cubes
- A pinch of saffron strands (optional)
- Oil or ghee for deep frying
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- A few saffron strands
- A pinch of cardamom powder
For Garnishing:
- Slivered almonds, pistachios, or other nuts
- Edible silver leaf (varak), optional
Instructions:
1. Prepare the Ghevar Batter:
1.1 In a mixing bowl, combine the all-purpose flour and melted ghee. Mix until the ghee is evenly distributed and the mixture resembles breadcrumbs.
1.2 Gradually add chilled water to the mixture while continuously whisking. The batter should be smooth and lump-free.
1.3 If using saffron strands, crush them and soak them in a tablespoon of water. Add this saffron-infused water to the batter and mix well.
2. Prepare the Sugar Syrup:
2.1 In a saucepan, combine sugar and water for the sugar syrup. Bring to a boil and cook until the sugar dissolves and the syrup slightly thickens.
2.2 Add saffron strands and cardamom powder to the syrup. Keep the syrup warm.
3. Fry the Ghevar:
3.1 Heat oil or ghee in a wide and deep pan for deep frying. Make sure the oil is hot but not smoking.
3.2 Place a circular metal mold (Ghevar mold) into the hot oil to create the porous shape of the Ghevar. You can also use the back of a ladle to create a similar effect.
3.3 Carefully pour a ladleful of the batter through the mold into the hot oil. It will sizzle and expand to form a porous disc. Use a skewer to remove the mold from the center of the disc.
3.4 Allow the Ghevar to cook until it's golden and crispy. Make sure the edges are well-cooked as well. Remove the Ghevar from the oil and drain excess oil by gently tapping it against the side of the pan.
3.5 Repeat the process to make more Ghevar discs.
4. Soak the Ghevar:
4.1 Dip each fried Ghevar into the warm sugar syrup for a few seconds, ensuring it's well coated.
4.2 Remove the Ghevar from the syrup and let the excess syrup drip off. Place the soaked Ghevar on a wire rack or plate.
5. Garnish and Serve:
5.1 Garnish the Ghevar with slivered nuts and edible silver leaf (varak), if using.
5.2 Allow the Ghevar to cool and set before serving.
6. Enjoy:
6.1 Serve the Ghevar as a festive dessert or during special occasions.
Ghevar is a unique and delightful dessert that requires a bit of practice to perfect, especially in terms of achieving the right texture and porous structure. Enjoy making and savoring this traditional Rajasthani sweet!