Ghewar or Ghevar, a true Rajasthani delicacy, is a favorite amongst all. Crispy honeycomb dipped in flavorful sugar syrup is worth to dig in anytime. Tracing its roots back in Jaipur, Laxmi Misthaan Bhandaar (LMB) is famous for its Paneer Ghewar. Relished mostly in Sankranti, Holi and Raksha Bandhan.
|Lemon juice||2 Tablespoon|
|Vanaspati||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1/4 Cup (4 tbs)|
|Kewra water||1 Teaspoon|
|Orange food color||1 Pinch|
|Cardamom powder||To Taste|
Add the ghee to a large bowl and add few ice cubes to the ghee. Cream the ghee using hands making sure the ghee gets cold with the ice. Once, the ghee starts getting a little solidified, use your palms to smoothen the ghee and make sure no grains are visible in the ghee.
2. Add maida to the creamed ghee, followed by 1 tbsp. of besan. Add little water and make a thick batter. Whip the mixture well for about 5 minutes.
3. To the whipped batter, add the lemon juice and the remaining water to the mixture. And, form it into a thin batter.
4. Now, as the batter is ready, it is highly advisable to keep the batter in the refrigerator for about 15-30 minutes until the ghee gets heated up.
5. Once the ghee/dalda gets hot enough, place the mould into the ghee vessel (if you are using one) and start pouring the batter inside the mould. Make a little space in the centre so that it becomes easy to move the ghewar. Pour the batter every 10-15 seconds, from a little height, only in the centre of the pan.
7. Once you have poured enough batter for the ghewar, add hot ghee on top of the ghewar.
8. As the sides start to release, take a rod and release the ghewar out of the hot ghee.
9. As the ghewars are ready and cooling, make the sugar syrup by adding 2 cups of sugar and a little bit of water, a tsp of kewra water and a pinch of food colour. Cook the syrup in medium high flame for about 3-4 minutes.
10. Once the syrup is ready, pour it on top of the ghewars and repeat the same once again after 10 minutes.
12. Garnish with malai, cardamom powder,pistachios, almonds and serve !!
13. It is very important that the batter is cold while pouring and the ghee/fat is moderately hot (say about 180 degrees centigrade). When, the batter pours into the ghee, it just goes the lowest bottom of the pan and floats back to the top of the vessel in a jiffy. The excess water in the batter gets evaporated forming a honeycomb. Then, the batter starts sticking to the sides of the vessel and forms honeycomb which we actually look after in a ghewar. For pouring the next stream of batter to the ghewar, make sure the batter already there is always formed the honeycomb, or else if you keep on adding the batter, it might end up as a big lump with lesser honeycomb.
14. While making the sugar syrup make sure you dont over cook it and cook it just for 3-4 minutes. For checking if its ready for not, add a drop of syrup to a bowl of water, and check if it settles in the bottom. It should not float!!
Calories 2518Calories from Fat 1849
% Daily Value*
Total Fat 209 g321.5%
Saturated Fat 176 g880%
Trans Fat 0 g
Sodium 14 mg0.58%
Total Carbohydrates 160 g53.3%
Dietary Fiber 2 g8%
Sugars 100 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 10072Calories from Fat 7396
% Daily Value*
Total Fat 836 g1286%
Saturated Fat 704 g3520%
Trans Fat 0 g
Sodium 56 mg2.32%
Total Carbohydrates 640 g213.2%
Dietary Fiber 8 g32%
Sugars 400 g
Protein 36 g72%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet