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Indian cuisine boasts a wide variety of desserts, with every culture and state contributing to its reputation. Rajasthani cuisine ranks among one of the finest for its lovely blend of flavours, whether it's vegetarian or non-vegetarian. But it also excels when it comes to desserts and ghevar is the perfect example of that.
Read also: Try This Ghevar Recipe By Chef Kunal Kapur
This traditional dessert is a beloved sweet that is prepared for festivals and occasions in Rajasthan. It has many different types, each boasting a distinct flavour and texture. Although it is not a dessert that you can master instantly, it is very possible with proper practice and guidance.
What Is Ghevar?
A sweet dish from North Indian cuisine known as ghevar is typically connected to the Teej Festival. It is a sugary cake in the shape of a disc with a texture similar to a honeycomb that is fried in ghee and drenched in syrup. Ghevar comes in a variety of forms, such as malai, mawa, and plain. Ghevar's origins can be found in Rajasthan.
A unique treat during Rakhsha Bandhan celebrations is ghevar. When it comes to festivals, an Indian occupier can find Ghevar anywhere in the market, but people who stay in other states or countries are not prepared to try it as easily.
Ghevar, named after the honeycomb confection because of its unique look, is typically flavoured with cardamom powder and saffron. It can also be made with malai (milk cream) or khoa (dry evaporated milk solids) in place of water. Ghevar was formerly exclusively enjoyed during the monsoon season, but it is now available all year round.
5 Common Mistakes To Avoid When Making Ghevar At Home
Avoid Overmixing
When combining your batter, pay attention. Avoid the trap of overmixing. Overmixing produces a thick batter, which detracts from the final product. Your Ghevar will appreciate you if you mix gently and lightly.
Ensure The Ideal Consistency Of The Batter
It's important to get the batter's consistency just right. A batter too thick yields a hefty Ghevar; an excessively thin batter may distort the shape. Perfect Ghevar starts with having the right batter consistency.
Get The Ingredients Right
Ghevar's soul is sugar syrup. Achieve the ideal syrup by balancing the amounts of sugar and water. Use half a cup of water for every cup of sugar. Heat them until they mix well. The consistency should be one string—not too thick, not too thin. Perfect sugar syrup is what your ghevar deserves.
Water Temperature
The temperature of the water is important in the process of producing ghevar. For the batter, you might often use lukewarm water, but ghevar needs cold water. Why? Oil is absorbed by ghevar when cooking. If you use cold water, the result will be crunchy.
Allow The Ghevar To Rest
After frying, give your ghevar the rest it deserves. This is an important step. Ignoring it could cause problems when the sugar syrup and ghevar mix. Transfer the ghevar to a dish or net and let the excess ghee drain away.
