Authentic Rajasthani Ghewar

Ghewar is an Indian Mithai or dessert.  This Rajasthani dessert is very popular in Northern parts of India, specially savoured during Teej and Rakshabandhan festivals. It is a round mesh like fried delicacy drenched in sugar syrup and topped with sliced nuts and flavoured rabri. Making ghewar involves a technique for making its batter and the way it is poured in hot ghee. I won’t mark it as an easy dessert but I like making difficult dishes too J.. Here, for my friends and foodie lovers, I am sharing this authentic Indian Mithai with step by step pictures......

Ingredients:

Making Ghewar involves three main steps – 1. Making Batter , 2. Frying, 3. Simmering in Sugar syrup.

For Batter – ( Makes 2 ghewar)

Maida / All purpose flour – 300 gms

Ghee ( Desi ghee / Vanaspati ghee)- 90 gms

Chilled water – ¾ cup or ice cubes - 10

Cold water – 1 ½ cups

For Frying-

Desi ghee / Vanaspati ghee – 1 kg ( as ghewar needs to be deep fried so need ½ of a deep tumbler atleast)

For sugar syrup –

Sugar – 3 cups

Water – 2 cups

For Topping – ( Optional)

Milk Full cream- 1 kg

Nuts – Pistachio / Almonds sliced

Cardamom Powder – ½ teaspoon

Silver Varq

Method:

Batter :

In a wide tumbler, take 90 gms ghee and add 8-10 icecubes and whisk vigorously. It takes approx. 15 -20 minutes to make it fluffy. You can also take ½ cup of chilled water instead of ice cubes and add it spoon by spoon while you whisk it.

When this process is done. Add maida in it and gradually add 1 ½ cup of cold water. Whisk it continously. Make sure no lumps are there..Batter has to be real smooth. At this time you can add yellow colour dissolved in water as I did.

If batter is still thick add more water and whisk. Batter has to be of pouring consistency as shown in the picture. Once done , keep this batter away from heat.

Frying of Ghewar:

There are specific utensils for making ghewar like a wide mouthed and deep kadhai, a ring mould etc., but I used a “bhagona” , a utensil which is deep and round. It gives ghewar its shape..

Now heat appox. 1 lt. Of ghee in it. Obviously it doesn’t take all this ghee, but is required for deep frying. Heat it on high flame.

When fumes start to arise, take a long handed ladle full of batter and pour in a thin line in the centre of ghee. Lots of foam forms on the surface..Flame should be on high. With a skewer make a hole in the centre of the ghewar. Wait for 2 minutes.

After 2 minutes again pour a ladle full of batter in the centre. Make a hole again. Wait for 2 minutes and repeat this process for four times.

After that keep flame on medium high for 5 minutes. Then with the help of a skewer take the ghewar out and keep it in a slant plate or thali so that extra oil collects.

Similarly make another ghewar.

Making Sugar Syrup and Dipping Ghewar :

Make sugar syrup before frying the ghewar. 

In a pan add 3 cups sugar and one 2 cups water and make sugar syrup of single thread consistency.

When Ghewar frees from extra oil, dip it in this sugar syrup. Make sure that it is dipped fully. Let it be there for 5 minutes.

Then take it out with the help of skewer and again put it on the slant surface, so that extra syrup comes out. Handle it carefully, else it may break.

Let it dry for say 15 minutes.

Garnishing:

You can add khoya on top of Ghewar and slivered nuts.

Rabri can also be added as a topping.

Only slivers of pistachios and almonds can be added.

Stick some silver varq.

Serve in slices.. Serve this to your loving brother this Rakshabandhan this traditional sweet and it will add to his love and you never know you may get some more gifts.. 

Hope you liked it...

Dahi Vada / Lentils dumplings in yogurt

Dahi Wada or lentils dumplings in yogurt  is a famous dish of india. It is widely savoured in all the parts of India and is a rich dish. The taste is unique in itself. I make it on festivals, gatherings or any family get-togethers. This dish gives a rich addition to the menu. Here, I am sharing the recipe with pictures..



Ingredients:

For Dumplings ( Vada ) –

Urad daal – 2 cups

Chana daal- ¼ cup

Gara masala Powder- 1 tbs

Salt to taste

Green chilly – 3 chopped.

Coriander Leaves – ¼ cup chopped

Ginger – 3 tbs chopped

Oil for deep frying

Curd - 3- 4 cups beaten.

For Seasoning

Roasted and powdered cumin seeds – 3-4 tbs.

Chaat Masala- 2 tbs

Red Chilly Powder – ½ tbs ( optional)

Method :

Soak urad and chana daal overnight and grind coarsely.

In the mixture add chopped green chilly, coriander, ginger, salt, garam masala powder and mix properly.

Heat oil in a wok.

Take small quantity of the mixture and drop it in hot oil. Try to drop by giving it a round shape. Fry till golden.

 

Similarly fry all and soak in water.

For serving, take 2- 4 vadas in a serving plate, pour some beaten curd over them.  Pour some sonth chutney. (Tamarind, jaggery sauce)



Sprinkle roasted and powdered cumin seeds, chaat masala, red chilly powder if you like and serve.

 



Hope you liked it ...

Gujiya

Gujiya is a popular festival dessert/ dish. It is prepared religiously in India during holi. Maida puri with sweet mawa and dry fruit stuffing gives it a heavenly taste. I never think twice before preparing it on Holi and I make sure that i make atleat 70-80. My family loves to eat Gujiyas made by me. And not boasting myself but I really make them delicious. Here I am sharing the recipe with pictures..



Ingredients:

For Gujiya Wrap -

All purpose flour / Maida - 1/2 kg
Milk - 1 cup
Water -1 cup
Oil - 7-8 tbs.

For Stuffing -

Mawa / Khoya - 1/2 kg
Chironji - 1/2
Dessicated coconut - 1 cup
Raisins chopped - 1 cup
Powdered Sugar - 300 gms
Green cardamom seeds powder - 1 tbs.
Oil for frying

Method:

In a wok fry mawa / khoya for 10-15 minutes or till it turns light golden in colour. After it is done, keep aside and let it cool.

 

Sift maida and add approximate 7-8 spoons of oil and mix. Now pour 1 cup milk in it and knead soft dough , if it is hard then add water slowly. Keep the dough aside and cover it with a damp cloth.

Now , take khoya and crumble it or mash it to a crumbled texture.

Add powdered sugar ( according to your taste ), powdered cardamom seeds, chironji, coconut, raisins and mix properly.

Before starting to make Gujiya , mix 2 tbs maida in 1/2 cup water for sealing.



Make small balls out of dough.

 

Take a ball and make puri  with the help of a rolling pin.



Take a Gujiya mould ( easily available at local stores during holi ), place the puri on mould as shown.



Put one spoonful of the khoya mixture in it slowly and smear the sides with maida and water liquid.

 

Now turn the other half side on the khoya mixture and close the mould. Press gently . Take off the extra maida from the mould.

Slowly take out gujiya from the mould. Place it in a damp cloth.

Similarly, make gujiyas from entire mixture and dough.



Heat good amount of oil in a wok. Check the heat by dropping a small ball od maida. If it comes up, it's time to fry gujiyas. Fry two to three at a time or at your convenience.

 

Fry them very gently. It takes 7-8 minutes to fry Gujiyas.

Now, take fried gujiyas out of the oil. Drain extra oil .

 

Tasty Gujiyas are ready.  Serve.

Hope you liked ..