Ghewar / Ghever or honey comb dessert is a Indian delicacy from the Rajasthani cuisine. Is mainly prepared during the festival season. Pouring the batter in hot ghee is the tricky part to get the correct texture to the dessert. I must thanks Manjula Barath of DESI FIESTA for challenging this delicious dessert for this month. For more details, check here ..
Total time: 1 hour to 1 hour 10 minutes
Preparation time: 10 minutes
Cooking time: 50 minutes to 1 hour
Makes 4 nos for above size
Sources: Manjula Barath
Ingredients:
For Batter:
Method 1
5 tbsp maida /All Purpose Flour
Water: as required to make a thin batter.
Ghee/ Clarified Butter: 2 ½ tsp
Cardamon a pinch (optional)
Method 2
1 ½ cup maida / all purpose flour
2 tbsp ghee
¼ cup milk @ room temperature
¾ cup water if required you can add more to make a thin batter ( I added extra ¾ cup water)
¾ cup water if required you can add more to make a thin batter ( I added extra ¾ cup water)
A pinch of cardamon
For frying :
Ghee or refined oil or olive oil
For syrup:
1 cup sugar
1 / 2 cup water
Saffron strands few
For Kesar Rabdi:
3 cups whole milk
1 can sweetened condensed milk
½tsp cardamom powder (crushed, if powder not available)
2 tsp pistachios , crushed
2 tsp pistachios , crushed
½ tsp saffron strands
For garnishing
Shopped almonds and pistachios
Silver Varak (optional)
Few coloured shredded coconut
Few coloured shredded coconut
Saffron strands few
Preparation:
For Batter (Method 1):
- Sift the flour, and keep it aside.
- Take ghee and sifted flour in a large bowl and mix them well.
- Add maida to it slowly, and keep mixing softly till they nice ans fluffy in texture,. in this stage if you want to add color to your ghevar's you can soak the saffron strand in water or milk and add to the batter. I did add the saffron stands soaked in the milk .
- Now add water to this dough gradually, and not in one shot. Pour in a little water and mix with the dough; be careful that there are no lumps formed. Keep on adding water slowly, and make a smooth, lump free batter.
Batter (Method 2):
- Take milk and ghee and mix (whip) nicely for 2-3 minutes.
- Now, add sifted maida and mix well till there are no lumps.
- Add water little by little and mix it well into a smooth consistency. If you take in a spoon and try to 3drop on a plate, it should be thin (check my pics for consistency )
Cooking:
For Ghevar: (Frying process is same for both the methods of batter preparation )
- Take a round deep and flat bottomed vessel and fill more than half of it with ghee. Heat it on high flame till the ghee gets really hot.
- Check the correct temperature by dropping a small portion of the batter and see if it immediately comes up, and doesn't stick to the bottom.
- Once the ghee is hot, take ladle full of batter and pour it in the middle of the vessel in a thin stream from considerable height and be careful of oil or ghee as there is a chances to splatter out.
- After pouring ladle full batter, wait for a few seconds till the bubbles settles and then pour the second batch.
- Repeat the same for 3-4 times depending on the size of ghevar, you wish. ( when pouring the batter into the center of pot, it spreads around the corner and lift up in the ghee. Keep on increasing the center space by using that skewer after the batter has settled).
- Let this disc go golden brown on medium flame. The sides will be slightly more golden.
- Once it is properly fried, take it out very carefully by inserting that thin skewer in the middle hole and lifting the whole ghevar with it.
- Keep the ghevar slightly tilted on a plate to remove excess oil.
For sugar syrup:
- Mix sugar and water together in a pan, heat the same in high heat and bring it to boil.
- When syrup is boiling, reduce the heat and continue to cook it for 5-6 minutes till it reaches one- string syrup or sugar thermometer should read 218deg F or if we drop sugar syrup on a plate, it will stand like a pearl and it should not run.
- At this stage remove the syrup from heat, add saffron. keep it aside.
Coating ghewar with Sugar syrup.
- Dip ghewar in sugar syrup for few seconds and drain the excess amount. Let it dry for one hour.
- For mini ghewar, arrange the ghewar on the plate and gently pour little syrup on it.
- Again keep them tilted in a plate to remove excess syrup.Let them dry in open air for about 1 hour or
- Store them in closed containers and refrigerate for further use.
For Kesar Rabdi:
- Now heat the milk on low heat and stir it frequently.
- When milk reduced to half of its original quantity. Add the condensed milk to this mixture and bring it to a boil. Stir continuously.
- When mixture thickens, turn off the heat and add the cardamom powder, saffron strands and 1 tsp of crushed pistachios / almond, mix them well. Allow it to cool.
Serving ghewar:
- Top the ghevar with rabdi or with fresh khoya, nuts and serve immediately.
Note:
Dry ghevar's without syrup can be stored for 15 days at room temperature.
This recipe is for South North Challenge started by
very well explained and yummy and delicious looking ghevar dear 🙂 Just 3 hr left and you were on time 🙂 You have done fab job by explaining both the methods very well dear :)Its going to be really tough for me now ...
This looks so yummy! Love the crunchy texture 🙂 The Rabdi looks awesome 🙂
wow you have done it so well 🙂 step by step pics makes it more explanatory... I am sure you enjoyed it
looks grt.... nice presentation
Wow. Irresistible. Nice clicks and decoration.
looks perfect n extremely delicious..Really missed making this sweet..Tremendous effort and perfect ghevar.
I never knew this could be tried at home...blogging makes you try everything....looks awesome..
wow this looks stunning..i want to tak a bite of it right away!well done looks like a lil ocmplex sweet.
Looks fantastic! delicous!
delicious ghevar!!! we loved making it!!!
Sowmya
Ongoing Event - Breakfast
Ongoing Event - Tried and Tasted - Raks Kitchen
Hey guys,
Wanted to share some stuff with you. I used Vistaprint for some embroidered t-shirts with logo. Damn impressed. Check it out if you can.
Excellent post.. Delicious recipe..
Seeing this delicious sweet am not able to control..but I am on diet
yummy ghevar and nice clicks sis:)
wonderful preparation dear, neat presentation too!!!
Wow stunning dear..it came out soooo good..
hi dear your ghevar is inviting me to try my hands on it. can you please tell me that which ghaver will be more tasty and easy to handle, batter with milk or batter with only water? please reply/
Nice pictorial! Ghewar looks delicious !
super tempting and inviting dear
Looks perfectly done... Yummy dessert.
looks tempting,
Gr8 work on the lovely dessert.
Marvellous,irresistible,super delicious and inviting ghevar..Lovely captures.
It tasted great with the kesar rabdi.Super dessert.
Wow dear you have made it really well and beautifully presented too... Dono how I missed your post 🙂 lovely effort!!
Hi Pari Cash,
For sure batter with milk taste great!! try and let me know your thought..
Saras
a good receipe enjoyed much