The distinct honeycomb structure of ghevar looks pleasing, but it sure will make you think how difficult it would be to make it from scratch. While it might look intimidating, with this elaborate recipe, followed by some handy tips, and frequently asked questions, you can master the Rajasthani sweet.
Ghevar is synonymous with Sawan. Whenever you step into any Indian sweet shop during the monsoon season, or to shop for mithai for festivals like Teej or Raksha Bandhan, you’ll find yourself standing in front of a tower of stacked ghevar. The utterly mouth-melting Rajasthani sweet has to be the undisputed king of the rainy season. And since it’s available for just a month or two, the monsoons make you crave ghevar every time it rains.
With its iconic honeycomb structure, crispy texture, and often topped with rabri and loads of nuts, there’s no mithai quite like ghevar. But who said you’ll have to wait for another year to get a taste of your favourite sweet? You can nail the web-like structure at home, too. Undoubtedly, it is a laborious process and requires precision, but once you set your heart to it, you can nail ghevar, just like your favourite mithai shop. All you need to do is follow this step-by-step guide, stay clear of the common mistakes, and you’ll be good to go.
Take a bowl and add ghee and a couple of ice cubes. Rub the ghee with your palms until you get a smooth, creamy paste.
Gradually add maida to the creamy ghee while stirring constantly. Add in the chilled milk, keep mixing till you get a thicker consistency.
Slowly add water, one cup at a time, and mix vigorously to ensure there are no lumps. Only add water till the batter has a flowing consistency. Mix in saffron strands and cardamom powder.
Once the batter is ready, you can set it aside and mix some sugar and water. Heat and mix till the sugar is completely dissolved. Crush some cardamom pods and boil the mixture.
Let the chashni boil for about five to ten minutes till it reaches a one-string consistency.
You can check it by taking a drop between your thumb and forefinger. Pull, and the sugar syrup is ready if you get a string. Keep the syrup warm and add some lemon juice to prevent it from crystallising.
Heat some oil in a deep pan, or you can use a ghevar mould. Just note that the oil should be really hot.
Pour the batter you just prepared with a ladle into the oil from at least 6-8 inches above the pan. The thin stream of batter should go into the centre of the pan, and you’ll see a web-like layer forming.
Pour more batter into the centre of the ghevar, one tablespoon at a time. Make a hole in the middle of the ghevar using a wooden spoon or utensil.
Keep pouring the batter into the hole and let each layer cook and form a crispy texture. Once the ghevar gets its golden brown colour, you can lift it out of the pan and let it cool. You can repeat the process with the leftover batter to make multiple ghevars
Once the ghevar has cooled, you can dip it into the chashni you prepared and evenly coat it. Place the coated ghevar on a plate and let the extra sugar syrup drip off.
If you are using rabri, spread a generous amount to cover the entire ghevar. Garnish with chopped nuts like pistachios and almonds, and silver leaf. Serve immediately to enjoy the perfect crunch.
The ghevar might not form the jaali-structure if the oil isn’t smoking hot or the batter isn’t cold enough. Also, make sure you’re pouring from a height.
Yes, you can, but with a mould, getting the neat, round-shaped ghevar will be easier. If you don’t have a mould, there’s always a risk of the batter seeping out and spreading in the oil.
This could be possible if the chashni is too hot or too thin. Before dipping the ghevar, make sure the sugar syrup has a one-string consistency and let it cool.
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