Ghewar Recipe
Ghewar is a Rajasthani tradition sweet associated with Teej Festival . Beside Rajasthan it is also famous in the adjoining state it is a disc-shaped sweet cake made with soaked sugar syrup , maida , and garnish with milk rabdi and some dry fruits so let’s make Rajasthani style ghewar
Ingredients
1/5 Cup sugar
1/2 Tablespoon cardamon powder
1 Tablespoon kewar water
1 Tablespoon lemon juice
0.35 Cup clarified butter / ghee for frying
1/3 Cup chilled curd/ yogurt
5-6 Ice cubes
As needed chilled water
1/2 Cup All purpose
1/3 Tablespoon gramflour
Step:1
In a pan take sugar and water
Step:2
Cook it at in high flame till it boil
Step:3
Turn of the flame and add cardamom powder , lemon juice , and kewra water and mix well
Step:4
In a mixer add clarified butter , ice cubes , curd and blend everything together
Step:5
Add 1/3 Cup chilled water and blend again
Step:6
Add all purpose flour , gram flour and 1 liter water
Step:7
Take the batter and fill it into bottle . keep the bottle in the refrigerator for a while
Step:8
In the cooker add ghee for frying the gewar
Step:9
Heat the clarified butter for few minutes
Step:10
Pour the batter in hot ghee till a thick layer is formed
Step:11
Let it cook for while then sink it in so it get cooked from the top too
Step:12
Take it out and keep it for a while let extra ghee get eliminated
Step:13
Keep the gewar on a plate and pour the prepared sura syrup on the gewar
Step:14
Garnish with some dry fruit the gewar is ready serve it nd enjoy the gewar
Video For Ghewar
FAQs
1. What is the secret to perfect porous texture
Key Techniques:
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Batter consistency: Should flow like dosa batter (adjust with ice water)
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Hot ghee splash: While frying creates signature holes
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Right mold depth: 3-4 inch deep round mold ideal
2. Why does my Ghewar break while removing
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Oil temperature: Maintain 180°C throughout
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Proper setting: Let it cool 30 secs before lifting
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Use perforated ladle for support
3. Can I make it without special Ghewar mold
Alternative Methods:
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Stainless steel round bowl with holes
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Jalebi kadhai with circular motion technique
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Cake pan (for thicker version)
4. How to store Ghewar for freshness
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Airtight container: 1 week at room temperature
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Refrigerate: Up to 15 days (bring to room temp before serving)
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Freezing not recommended (loses crispness)
5. What’s the difference between plain & mawa Ghewar
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Plain: Soaked in sugar syrup only
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Mawa version: Layered with khoya cream
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Festival special: Topped with silver leaf & dry fruits
6. Why is my Ghewar too hard
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Overcooking: Fry just till golden
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Sugar syrup: Should be 1-string consistency
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Batter issue: Use fine maida & cornflour mix
Conclusion
Ghewar is Rajasthan’s crown jewel of festive sweets – a delicate, honeycomb-textured disc that melts in the mouth. This Teej & Rakhi special treat showcases perfect balance of crispiness from frying and juiciness from syrup.