Ghevar Ka Gulaal: A Sweet Symphony for Your Soul!
Namaste, Mitron! Kem chho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and hearts with a recipe that’s as dazzling as a Diwali diya and as comforting as a monsoon chai. Today, we’re diving deep into the deliciousness of Malai Ghevar, a sweet treat that’s fit for a king (or queen!).
This isn’t just a recipe; it’s a journey. A journey into the heart of Rajasthan, where the sun shines bright and the sweets are even brighter.
A Celebration on a Plate
Malai Ghevar isn’t just a dessert; it’s an emotion. You’ll find this intricate, disc-shaped sweet gracing tables during Teej, Raksha Bandhan, and even Diwali. It’s a symbol of prosperity, love, and the joyous spirit of these festivals. Imagine the vibrant colours, the sounds of laughter, and the sweet aroma of Ghevar filling the air – that’s the magic we’re bringing to your homes today!
A Royal History
Legend has it that Ghevar originated in the royal kitchens of Rajasthan centuries ago. It was a treat reserved for the elite, a testament to the skill and artistry of the royal chefs. Over time, this delectable dessert trickled down to the masses, becoming a beloved sweet enjoyed by everyone.
Let’s Get Cooking!
Preparation Time: 20 minutes (plus 2 hours for chilling)
Cooking Time: 45 minutes
Ingredients: The Magic Makers
- Maida (All-Purpose Flour): 1 cup
- Ghee (Clarified Butter): 1/4 cup, melted and cooled
- Doodh (Milk): 1/2 cup, chilled
- Pani (Water): 1 1/2 cups, chilled
- Besan (Gram Flour): 1 tablespoon
- Nimbu ka Ras (Lemon Juice): 1 teaspoon
- Tel (Oil) or Ghee (Clarified Butter): For deep frying
- Barf (Ice Cubes): A handful
For the Malai Topping:
- Malai (Fresh Cream): 1 cup, thick and creamy
- Pisi Hui Cheeni (Powdered Sugar): 2 tablespoons, or to taste
- Elaichi Powder (Cardamom Powder): A pinch
- Kesar (Saffron Strands): A few, soaked in warm milk
- Badam (Almonds): Sliced, for garnish
- Pista (Pistachios): Sliced, for garnish
For the Sugar Syrup (Chashni):
- Cheeni (Sugar): 1 cup
- Pani (Water): 1/2 cup
- Kesar (Saffron Strands): A few (optional)
- Elaichi Powder (Cardamom Powder): A pinch (optional)
Step-by-Step: The Ghevar Gaatha (Story)
- Cooling the Base: In a big bowl, mix the maida and besan. Add the melted ghee and rub it into the flour until it looks like breadcrumbs. This is important for a flaky Ghevar.
- Mixing the Batter: Gradually add the chilled milk and chilled water, whisking constantly to avoid lumps. The batter should be thin and flowing, like a watery buttermilk. Add the lemon juice.
- Chilling Time: Cover the batter and refrigerate for at least 2 hours. This helps develop the gluten and gives the Ghevar its characteristic texture.
- Sweet Symphony: While the batter chills, let’s make the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves. Simmer for 5-7 minutes, or until the syrup reaches a slightly sticky consistency (one-string consistency). Add saffron and cardamom powder, if using. Keep warm.
- Frying Time: Heat oil or ghee in a deep, heavy-bottomed pan or kadhai over medium-high heat. The oil should be hot but not smoking.
- The Pouring Ritual: Carefully pour a thin stream of batter into the center of the hot oil. The batter will sizzle and rise. Continue pouring batter in the center, little by little, creating a lacy, disc-shaped pattern.
- Creating the Hole: Using a skewer or a thin metal rod, make a hole in the center of the Ghevar while it’s frying. This helps it cook evenly.
- Golden Goodness: Fry the Ghevar until it’s golden brown and crisp on both sides. This may take 5-7 minutes per side.
- Draining the Oil: Carefully remove the Ghevar from the oil and place it on a wire rack to drain excess oil.
- Sweet Bath: Dip the Ghevar in the warm sugar syrup for a few seconds, ensuring it’s coated evenly. Remove and place back on the wire rack.
- Malai Magic: While the Ghevar cools, whip the fresh cream with powdered sugar and cardamom powder until light and fluffy.
- The Grand Finale: Spread the malai mixture evenly over the Ghevar. Garnish with sliced almonds, pistachios, and saffron strands.
Chef Curry’s Tips for a Perfect Ghevar
- Temperature is Key: The batter, milk, and water must be chilled. This is crucial for the characteristic honeycomb texture.
- Don’t Overmix: Overmixing the batter will develop too much gluten, resulting in a tough Ghevar.
- Hot Oil is Essential: The oil must be hot enough for the batter to sizzle immediately. If the oil isn’t hot enough, the Ghevar will absorb too much oil.
- Patience is a Virtue: Don’t rush the frying process. Allow the Ghevar to cook slowly and evenly for a crispy texture.
Ghevar: The Multi-Tasker
While the traditional method involves deep-frying, you can experiment!
- Gas Stove/Induction Stove: Follow the instructions above using a heavy-bottomed pan or kadhai.
- Oven: While not traditional, you could try baking the Ghevar batter in a preheated oven at a low temperature (around 300°F/150°C) to dry it out, but the results will be very different from the deep-fried version. I wouldn’t recommend it!
- Air Fryer: I have not tried this recipe in an air fryer, so cannot recommend it.
Nutritional Information (Approximate, per serving):
- Calories: 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 5-7g
Serving Suggestions: A Sweet Ending
Serve Malai Ghevar chilled or at room temperature. It pairs perfectly with a cup of hot masala chai or a scoop of vanilla ice cream. You can also garnish it with fresh fruits like berries or mangoes for an extra burst of flavour.
A Sweet Call to Action
So there you have it, my friends! The secret to making delicious, authentic Malai Ghevar in your own home. I urge you to try this recipe, embrace the tradition, and share the sweetness with your loved ones. This isn’t just a dessert; it’s a memory in the making.
Happy cooking, and remember, life is too short to say no to Ghevar!