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Ghevar: Sweetness ka Overload, Bhailog and Behno!

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Chef Curry Do’pyaza

Ghevar: Sweetness ka Overload, Bhailog and Behno!

Namaste, Sat Sri Akal, Kem Chho, and Vanakkam my foodie friends! Chef Curry Do-Pyaza here, back with another delectable dish that’ll transport you straight to the heart of India. Today, we’re diving deep into the sugary, crispy, and utterly irresistible world of Ghevar!

This isn’t just a dessert; it’s a celebration on a plate. Ghevar is like that flamboyant uncle at a wedding – impossible to ignore and guaranteed to bring a smile to your face.

Ghevar: A Festive Favourite

Ghevar truly shines during the vibrant festival of Teej, especially in Rajasthan, Haryana, Delhi, Gujarat and Uttar Pradesh. As the monsoon clouds gather and the air fills with the scent of rain-soaked earth, Ghevar makes its grand entrance. It’s also a popular sweet during Raksha Bandhan, symbolizing the sweet bond between siblings. Think of it as the edible embodiment of joy and togetherness!

A Little History Lesson (Don’t worry, it’s tasty!)

Legend says that Ghevar originated in Rajasthan, where it was initially prepared as a sweet offering in temples. Over time, its popularity spread like wildfire, becoming a beloved treat across North India. The intricate lattice-like structure of Ghevar is a testament to the skill and artistry of Indian sweet makers. It’s a dish with a rich heritage, passed down through generations, each adding their own special touch.

Let’s Get Cooking! (Time to put on your aprons!)

Here’s the breakdown:

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes

Ingredients: The Star Cast

  • Maida (All-Purpose Flour): 1 cup
  • Ghee (Clarified Butter): 1/4 cup, plus more for frying
  • Doodh (Milk): 1/2 cup
  • Pani (Water): 1 1/2 cups (approximate, adjust as needed)
  • Baraf (Ice Cubes): A handful
  • Cheeni (Sugar): 1 cup
  • Pani (Water): 1/2 cup (for sugar syrup)
  • Elaichi Powder (Cardamom Powder): 1/4 teaspoon
  • Kesar (Saffron Strands): A pinch (optional, for color and flavor)
  • Badam (Almonds): Chopped, for garnish
  • Pista (Pistachios): Chopped, for garnish

Step-by-Step Instructions: The Recipe Unveiled

  1. Ghee Power: In a large bowl, take the ghee. Add ice cubes and rub the ghee with your hands until it becomes light and fluffy. This is the secret to a light and airy Ghevar. Discard the ice cubes.
  2. Flour Power: Gradually add the maida to the ghee, mixing well to form a smooth, lump-free paste.
  3. Liquid Magic: Slowly add the milk and water, a little at a time, whisking continuously to create a thin batter. The batter should be free-flowing, like a thin crepe batter.
  4. Sugar Syrup Symphony: In a saucepan, combine the sugar and water. Bring to a boil and simmer until you achieve a one-string consistency (when a drop of syrup between your thumb and forefinger forms a single, unbroken string). Add cardamom powder and saffron strands (if using). Keep warm.
  5. Frying Frenzy: Heat ghee in a deep, heavy-bottomed pan or kadhai. The ghee should be hot but not smoking.
  6. Ghevar Formation: Pour the batter in a thin stream from a height into the center of the hot ghee. This will create the characteristic lattice-like structure.
  7. Golden Goodness: Fry the Ghevar until it turns golden brown and crispy on both sides. Use a skewer or tongs to gently flip it over if needed.
  8. Syrup Shower: Remove the Ghevar from the ghee and place it on a wire rack to drain excess ghee. While it’s still warm, drizzle the sugar syrup evenly over the Ghevar.
  9. Garnish Glamour: Garnish with chopped almonds and pistachios.

Tips for Ghevar Glory:

  • Batter Consistency is Key: The batter should be thin and free-flowing. Adjust the amount of water as needed.
  • Ghee Temperature Matters: The ghee should be hot enough to cook the Ghevar quickly, but not so hot that it burns.
  • Patience is a Virtue: Frying Ghevar takes time and patience. Don’t rush the process.
  • Fresh is Best: Ghevar tastes best when freshly made.

Ghevar: Different Strokes for Different Folks (Cooking Method Variations)

While traditionally deep-fried, you can experiment with variations:

  • Gas Stove: The classic method, using a kadhai or deep pan.
  • Induction Stove: Works perfectly well, just ensure even heat distribution.
  • Oven (Baked Ghevar): While not traditional, you can bake it for a healthier version. Brush with ghee and bake at 350°F (175°C) until golden. The texture will be different, but still delicious.
  • Air Fryer: Another healthier option. Brush with ghee and air fry at 350°F (175°C) until golden and crispy.

Nutritional Information (Approximate, per serving):

  • Calories: Varies greatly depending on the amount of ghee and sugar syrup used.
  • Fat: High
  • Carbohydrates: High
  • Protein: Low

Serving Suggestions: A Sweet Ending

  • Serve Ghevar warm or at room temperature.
  • Enjoy it as is, or with a dollop of rabri (sweetened condensed milk).
  • Pair it with a scoop of vanilla ice cream for a decadent treat.

Now It’s Your Turn!

Go ahead, my friends! Give this Ghevar recipe a try. It might seem intimidating at first, but with a little practice, you’ll be whipping up batches of this delightful sweet in no time. Share your creations with your family and friends. Let the sweetness of Ghevar spread joy and happiness all around! Happy cooking!