This is 100th post on my blog as well as Indian women all over the world are celebrating festival of Teej today .
What better way to celebrate both the occasions then preparing one of my favorite sweet / desert called Ghevar .
Lets talk about the festival of Teej First
This Hindu festival is marked by fasting of women who pray to Lord Shiva and Goddess Parvati seeking their blessings for marital bliss.
In northern and western India, Teej celebrates the victory of a wife’s love and devotion towards her husband – an important factor in Hinduism Teej also celebrates the arrival of monsoon following the hot months of summer.
While ritual fasting is central to Teej, the festival is marked by colorful celebrations, especially by the womenfolk, who enjoy swing rides, song and dance. Swings are often hung from trees or placed in the courtyard of homes and decked with flowers. Young girls and married women apply mehendi or henna tattoos on this auspicious occasion.
Coming back to Ghevar now :
Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival , prepared with maida ( all purpose flour) and is known for its rich flavor and web-like forms.It is disc-shaped, and made from ghee /oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, sugar syrup dipped and rabdri ghevar. Here I have prepared Ghevar with sugar syrup as well as ghevar topped with rabdi .
For sugar syrup we will need :
Sugar 400 grams / 2 cups
Water 1 cup / 200 Ml
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
For Ghevar we will be needing :
All purpose flour – 250 grams – 2 cups
ghee / clarified butter 50 grams / 1/4 cup
Milk 50 ml / 1/4 cup
water 800 Ml / 4 cups
Dry fruits for garnishing
Yellow food color- optional ( i did not use any )
Ghee / clarified butter OR oil for frying ( I used half ghee & half oil )
Method for Ghevar :
1. Take a large bowl and rub the solidified Ghee with ice cubes into it, till the color of the mix turns white.( discard the ice ones the color of the ghee changes )
2. Add milk, flour and one cup water into a mix for making the batter.
add the food color (if using ) in water into the batter
3. Add enough water to make a free flowing batter.
4. Take a round deep vessel ( I used a small. Wok ) and fill more than half of it with ghee/ oil .
5. Heat it on high flame till the ghee gets really hot. Check the correct temperature by dropping a small portion of the batter and see if it immediately comes up, and doesn’t stick to the bottom.
Once the ghee is optimally hot, take a spoonful of batter ( I use a big 6. spoon), and pour it in the middle of the vessel in a thin stream from 1 foot height. greater the height, better the texture.
6. As soon as the batter touches the hot ghee, bubbles start to appear. If the bubbles are getting high enough, stop pouring for a while, and continue later.
7. After the first spoon, wait for a few seconds till the bubbles settle, and then pour the second spoonful. Repeat this for 3-4 times or as needed
depending up on the size of the vessel; the bigger the size, more are the number of spoons required.
8. If the ghee is not hot enough, the batter will start sticking to the bottom, so keep the flame on medium to high depending on the temperature required.
9. When you pour in the batter, you’ll see that the batter starts scattering and collects near the sides in a circular fashion.
As you keep increasing the batter, the disc starts taking its correct shape. In the meanwhile, if the batter sticks in the middle after pouring, use a thin rod ( i used the back of a wooden spoon ) to detach that. Keep on increasing the centre space by using that rod after the batter has settled. After 3-4 pourings, a complete disc will be formed.
Let this disc go golden brown on medium flame.
The sides will be slightly more golden.
10. Once it is properly fried, take it out very carefully by inserting thin rod in the middle and lifting the whole ghevar with it.
11. Now immerse the ghevar in the hot syrup with the help of that rod, and take it out after 5-10 seconds. Do not keep the ghevar in the syrup for long, as it will make them very soggy and wet.
Alternatively you can pour sugar syrup on the Ghevar with the help of a spoon .
12. Again keep them tilted in a plate to remove excess syrup.
Let them dry in open for about 1 hour.
Now you can store them in closed containers and refrigerate for further use.
You can even garnish the ghevars with sliced almonds and pistachios.
For making Malai/Rabdi Ghevar, apply a coat of Rabdi on the top and sprinkle dry fruits on it.
1. Dry ghevars without syrup can easily be stored for 15 days. When you want to have them, dip them in the hot syrup and serve then.
2. After dipping in the syrup, keep them for some time , else you’ll find them a bit hard to eat .
3. For preparing rabdi, use this recipe. Top the sweet ghevar with rabdi and sliced nuts.
I got this recipe from nishamadhulika.com and I tell you, if you follow the way she has explained, Ghevar is not going to be tough for you.