Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
Also try: Indian Food Recipes: Lal Maas
Ghewar
The disc-shaped sweet ghewar is a Rajasthani delicacy made from flour, ghee and sugar syrup. Ghewar is unique, crispy and porous with a resemblance to a honeycomb. It is specially made during the auspicious month of Shravan as a celebration food for festivals like Teej and Raksha Bandhan.
Ingredients
Flour : 3 cups
Ghee: 1 cup
Water: 4 cups
Ice cubes: 2
Milk: ½ cup
Food colour ( yellow): ¼ tsp
For sugar syrup
Water: 1 cup
Sugar: 1 ½ cup
For garnish
Cardamom powder: a pinch
Saffron-soaked milk: 1 tsp
Chopped dry fruits: 2 tsp
Step 1
Boil sugar and water to make sugar syrup.
Step 2
Take solidified ghee along with an ice cube in a large bowl. Rub the ghee and ice cubes until the ghee turns white.
Step 3
To this add the milk, flour and water and make a batter with a runny consistency. Add a drop of food colour and give a good mix.
Step 4
Take a steel or aluminium cylindrical container. Fill half with ghee and heat it.
Step 5
Once the ghee is smoking hot, gently pour the batter. Gradually pour in a continuous thread-like stream. Let the foam settle. Pour another glass of batter into the hole formed in the centre of the batter.
Step 6
As the foam settles, with the help of an iron skewer loosen the ghewar, and gently lift it to place it on a strainer to drain.
Step 7
Dip the ghewar in the sugar syrup. Keep it aside for the extra syrup to drain.
Step 8
Pour some syrup on the top of the ghewar and let it cool.
Step 9
Garnish with saffron milk, chopped dry fruit and cinnamon powder. Serve and relish the traditional Rajasthani sweet.
