Indian sweets recipes: Ghewar
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Phirni
Ghewar
A traditional Ghewar is a popular Rajasthani sweet delicacy usually prepared during festivals such as Teej and Raksha Bandhan.
Ingredients
(Makes about 6 medium Ghewar)
For Ghewar
Maida: 2 cups
Ghee: ½ cup melted
Cold milk: ½:cup
Cold water: 2 cups
Ice cube: few
Lemon juice: 1 tsp
Baking powder: ¼ tsp
Ghee or refined flour for deep frying
For sugar syrup
Sugar: 1 ½ cups
Water: ¾ cup
Cardamom powder: ½ tsp
Few saffron strands
Rose water: 1 tsp ( optional)
Sliced almonds and pistachios: 2 tsp
Step 1
In a large mixing bowl, add ghee and a few ice cubes. Whisk it lightly until it turns light and frothy.
Step 2
Add cold milk, lemon juice, and gradually add maida with baking powder. Slowly add cold water while whisking continuously to make a thin, smooth, flowy batter. Let it rest for 15 to 20 minutes.
Step 3
To make sugar syrup, combine sugar and water in a saucepan. Bring to a boil and cook until you get 1-string consistency. Add cardamom powder, saffron and rose water. Keep warm.
Step 4
Add ghee or oil in a deep, narrow-mouthed kadahi. Fill half of the kadai with ghee. Once moderately hot, pour a ladleful of batter into the centre of the ghee.
Step 5
The batter will splutter and form a honeycomb structure. Wait for a few seconds, then pour another ladle into the centre.
Step 6
Repeat 4 to 5 times until you get the desired thickness. Let it fry on medium flame until golden and crisp. Carefully lift out the ghewar using a skewer or fork and drain on a rock.
Step 7
Dip each ghewar in warm sugar syrup for a few seconds and remove. Garnish with chopped nuts and top with rabri.
