A Delightful Dessert for Special Occasions
Ghevar is a popular Indian dessert known for its unique shape and spongy texture. It is typically made from refined flour, sugar, ghee, nuts, and spices.
Ghevar is commonly enjoyed during festivals such as Teej, Raksha Bandhan, and Diwali in the northern states of India.
History of Ghevar
The history of Ghevar dates back to the 11th century during the reign of the Chauhan dynasty in Rajasthan. According to legends, the king of Jaipur was fond of sweets and asked his royal chefs to create a unique dessert for the king. The chefs came up with the idea of Ghevar, made from simple ingredients readily available in the region. Over the years, ghevar became a popular dessert across northern India, especially in Rajasthan, Uttar Pradesh, and Haryana. The recipe for Ghevar has been passed down through generations, and different regions have developed their variations of this sweet dish.
Today, Ghevar is a staple dessert in many Indian households and is often served at weddings, festivals, and special occasions. It is typically enjoyed with a drizzle of sugar syrup, and nuts, and sometimes topped with rabri, a sweetened condensed milk dish.
Whether you are looking to indulge in a sweet treat or want to experience the rich cultural heritage of India, Ghevar is a dessert that is sure to delight your taste buds and transport you to the vibrant streets of Rajasthan.
The Art of Making Ghevar
- In a saucepan, boil sugar in 1-1/2 cups of water until the syrup becomes three thread consistency. Add cardamom powder and set aside.
- Sift the flour and add a pinch of salt. Pour 1-1/2 cups of melted ghee in a thali and rub well into the flour.
- Gradually add cold water to make it into a thin paste. Beat this mixture with a wooden spoon till light and fluffy (move the spoon in one circular direction).
- Dissolve saffron in 1/2 of the mixture.
- Put a tall vessel about 4 inches in diameter on a strong fire. Pour ghee in it till it is half-filled. When the ghee is on the point of smoking, lower the fire to medium.
- Pour the mixture in a thin, continuous flowing stream in the ghee from a height of about 10-12 inches so that about an inch thick gheevar is formed.
- When it is well-fried, lift it with a slotted spoon and place it on a steel plate. Make as many gheevars as possible from both white and the saffron mixture.
- Sprinkle almond and pistachios on top and pour very hot syrup on each gheevar, allowing it to absorb.
- Garnish with rose petals and serve.
Serving Size 50
- Amount Per Serving
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1.2g6%
- Cholesterol 5mg2%
- Sodium 1mg1%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.1g1%
- Sugars 4g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These are some of the popular variations of ghevar that you can try to give a twist to the traditional sweet.
Mawa Ghevar: In this variation, the Ghevar is topped with a layer of mawa (khoya) and garnished with nuts. It gives a creamy texture to the dish.
Malai Ghevar: Here, the Ghevar is soaked in a mixture of malai (clotted cream) and sugar syrup, giving it a rich, creamy flavor.
Chocolate Ghevar: This variation is made by drizzling melted chocolate on top of the Ghevar. It gives a modern twist to the traditional sweet.
Fruit Ghevar: In this variation, the Ghevar is topped with fresh fruits like mango, kiwi, and strawberry, along with a drizzle of honey or chocolate.
Rabri Ghevar: Rabri is a condensed milk-based dessert that is commonly served with Ghevar. You can either pour the rabri over the Ghevar or serve it as a side dish.
Paan Ghevar: This unique variation is made by adding paan (betel leaf) flavor to the Ghevar batter. It gives a refreshing taste to the dish.