Ghevar
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A honeycomb-like disc of fried batter soaked in sugar syrup, made for the monsoon festivals of Teej and Raksha Bandhan.
Region: Rajasthan (Jaipur and beyond)Occasion: Teej and Raksha Bandhan (July–August)Time: 1 hourServes: 4 ghevarsVegetarian
Ingredients
- 1 cup maida
- ¼ cup ghee (solid, chilled)
- 4–5 ice cubes
- 1½ cups chilled water
- 1 tbsp milk
- Ghee for frying
- 1 cup sugar and ½ cup water for syrup
- Cardamom powder, pistachio slivers and rabdi (optional) for topping
Method
- Rub the chilled ghee with ice cubes until white and creamy. Add the flour and chilled water gradually to make a thin, smooth batter.
- Make a one-string sugar syrup with cardamom and keep it warm.
- Heat ghee about 8 cm deep in a narrow, deep pan. Place a ring mould inside if you have one.
- Pour a thin stream of batter into the centre from a height. Wait for the froth to settle and pour again. Repeat until a lacy disc forms with a hole in the middle.
- Fry until light golden and crisp, then lift out with a skewer through the centre and drain.
- Dip in sugar syrup, drain, and top with rabdi and nuts.
History
Ghevar has been made in Rajasthan for generations and is closely tied to the festival calendar of the monsoon months.
Significance
During Teej, sweet shops pile up ghevar, and families send it to married daughters. It is one of the most loved festive sweets of Rajasthan.