Creamy and Crunchy Ghewar
Wheat flour ghevar offers a healthy and delicious twist on traditional sweet making. You make the smooth batter using chilled milk, ice-cold water, wheat flour, gram flour, and a dash of lemon juice. Pouring the icy cold batter from a height directly into hot oil creates a perfect, light, lace-like crispy structure.
- 4 tbsp Ghee
- 1 cup Wheat flour
- 1 tbsp Gram flour
- 1 cup Cold milk
- 2~1/2 cup Cold water
- 1/2 Lemon juice
- 1 cup Sugar
- 1/2 cup Water
- 1 cup Milk with cream
- 1/2 cup Milk
- 1/2 cup Milk powder
- 1 tbsp Pistachio slices
- 1/2 tsp Dried rose petals
- Step 1: Take frozen ghee in a bowl and whisk it till smooth.
- Step 2: Add wheat flour and gram flour into the ghee and rub well with hands.
- Step 3: Pour cold milk and whisk well without lumps.
- Step 4: Add cold water in small parts and mix continuously to make a smooth thin batter.
- Step 5: Strain the batter using a sieve to remove any remaining lumps.
- Step 6: Add half cup more cold water into the strained batter.
- Step 7: Squeeze half lemon juice into the batter and stir well.
- Step 8: Keep the prepared batter in deep freezer for 30 minutes.
- Step 9: Add sugar and water in a pan to make sugar syrup.
- Step 10: Boil the sugar syrup for 5 minutes until sticky texturing occurs and turn off heat.
- Step 11: Add milk with cream, additional milk, and milk powder in a separate pan off heat.
- Step 12: Mix thoroughly to remove lumps and cook on medium flame for 7 to 8 minutes until thickened to form rabri.
- Step 13: Heat oil in a deep small pot filling it slightly more than half.
- Step 14: Pour cold batter into hot oil slowly from a height using a small cup or spoon.
- Step 15: Let the bubbles settle after each pour before adding the next batch of batter.
- Step 16: Create a center hole using a wooden stick and continue adding batter in small portions.
- Step 17: Gently detach edges from pot once golden brown and lift out carefully.
- Step 18: Drain excess oil on a wire rack.
- Step 19: Repeat pouring small portions into appe pan cavities to make mini ghevars if desired.
- Step 20: Pour warm sugar syrup over crispy ghevar and top with prepared cold rabri.
- Step 21: Garnish with pistachio slices and dried rose petals.
Monsoon afternoons in childhood always meant watching the heavy rain while hot sweets cooked in the kitchen. The sizzling sound of batter hitting hot oil brings back cozy memories of family gatherings around the stove. Sharing fresh, crispy ghevar coated in warm syrup with loved ones turns a simple rainy evening into a special celebration.
Some Interesting facts about Creamy and Crunchy Ghewar:-
Ghevar originated in Rajasthan and remains an iconic sweet during monsoon festivals like Teej and Raksha Bandhan. The fascinating honeycombed lattice structure forms through a chemical reaction when ice-cold batter hits boiling hot oil or ghee. While traditional sweet shops rely on refined flour and special molds, everyday kitchen pots and appe pans create the exact same authentic texture using wholesome wheat flour.
