Rajasthani ghewar. Rajasthani Lok Geet From Album Nakrali Choti Sali Sung By Sagar Yadav,Geeta Sharma,Written By Sagar Yadav,Released In Max Cassettes By Rajesh Ajmani. It is a traditional festival sweet of Rajasthan, made out of flour batter , they are served with sugar syrup and rabdi ( cream ). Ghewar or Ghevar, a true Rajasthani delicacy, is a favorite amongst all.

It is mainly prepared during the festival of Teej and Rakhsha Bandhan. Find Rajasthani Ghevar Ghewar stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Ghawar (Arabic: الغوار) is an oil field located in Al-Ahsa Governorate, Eastern Province, Saudi Arabia. You can have Rajasthani ghewar using 14 ingredients and 23 steps. Here is how you cook it.

Ingredients of Rajasthani ghewar

Prepare 1 ½ cups of All-purpose flour.
Prepare 1/3 cup of Ghee.
It's ¼ cup of Milk.
It's 1 cup of Water (ice-cold).
You need a big pinch of Yellow food color.
Prepare Pinch of strands of Saffron.
Prepare of Ghee or refined oil for frying.
It's 1 cup of Sugar.
Prepare ½ cup of Water.
It's ¼ tsp of Cardamom powder.
Prepare of Almonds slivered.
Prepare of Pistachios slivered.
It's Pinch of strands of Saffron.
It's of Silver varak (optional).

Ghewar (घेवर) is a disc-shaped sweet Traditional Rajasthani Dessert made using special thick metal molds. The texture of this dessert looks like a honeycomb. I guarantee you that every single bite of. When you talk of Rajasthani food, Laal Maas is one of the most popular dishes and tops the list of non-veg favorites.

Rajasthani ghewar step by step

Sugar syrup:.
In flat bottom pan, heat sugar and water till it boils well.
Add cardamom powder and simmer on low heat till one string syrup.
Take it off the heat.
In a bowl, take ghee, milk and whip well for 3-4 minutes adding little water (1 tbsp) at a time (you will need just 3-4 tbsp of water at this stage, do not add all the water at once).
Mixture should be light and creamy.
Gradually add sifted all-purpose flour and remaining water alternately to form thin batter, batter should be lump free and running consistency (if batter is too thick you can little more water,do not add too much water at a time, I added extra 3/4 cup water).
Now add yellow color, saffron and mix well..
In a round, deep and flat bottomed vessel take ghee or oil for more than a half of the level..
Heat it on high flame till it is very hot.
Drop a small portion of batter to check whether it immediately comes on top (should not stick to bottom).
In a hot oil or ghee, pour a ladle full of batter and pour it in the center of the vessel in very thin continous string from a height of atleast 12 inches (be careful as ghee or oil is very hot and it may splatter).
Ghee will bubble after pouring of the 1st ladle of batter, wait for 1min till ghee or oil settles down..
You may need to reduce the heat if ghee bubbles too much, then increase flame again.
When you will pour the batter in the center of the vessel, it will spread around the sides, later while cooking it will come together.
Pour another ladle of batter in same manner as that of 1st ladle of batter.
Repeat this for 4-6 times or more depending on the size of ghewar required.
Using iron or wooden skewers to make a hole in the center, do this each time after pouring every ladle of batter.
Fry on medium high heat till golden brown and crisp.
Take it out very carefully with the skewer and place on a paper towel to drain out excess ghee or oil.
Dip the ghewar in the sugar syrup for 10 seconds and drain the excess.
Garnish with almonds, pistachios, saffron.
Serve the ghewar with rabdi..

Ghewar is a circular shaped sweet dish made of flour, milk, and sugar syrup. Rajasthani and various Rajasthani dialects are counted under Hindi in the national The Manganiyar and Langa communities from Rajasthan are notable for their folk music. Today is teej festival.which is Rajasthan's festival. For Teej fest and Rakshabandhan mostly used. Buy Ghewar Online in India made by famous sweet makers in various parts of the country.