Easy Ghevar Recipe | Diwali Special | घेवर बनाने का आसान तरीक़ा | Chef Sanjyot Keer
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Published 2022-10-12
Prep time: 10-15 minutes
Cooking time: 45-50 minutes
Serves: 9-10 ghevars (depending on shape and size)
Ghevar
Ingredients:
Ghee | घी 1/4 cup
Ice cubes | बर्फ 2 nos.
Refined flour | मैदा 1 cup
Gram flour | बेसन 1 tbsp
Chilled water | ठंडा पानी 2.5 cups
Lemon juice | नींबू का रस 1 tsp
Oil / ghee for frying
Method:
Set a pan on medium heat, add ghee and just melt it, do not heat it a lot.
Further, in a mixer grinder, add the melted ghee and few ice cubes, grind it well until the ghee gets frozen, scrap off the frozen ghee on the grinder jar wall, make sure if there is any water in the jar make sure to drain it off, there should be no water.
Once frozen add refined flour and besan in batches and combine the ghee and flour together, the texture should be crumbly and not at all like a dough.
Once it becomes crumbly, add chilled water in batches and grind well, to make a smooth flowy batter. The temperature of the batter should be chilled throughout the grinding & combining process.
Once a smooth and flowy batter is made transfer it in a squeezy bottle, keep the batter refrigerated until you fry them for making ghevar.
For making ghevar, set oil / ghee in a flat bottom vessel, here i'm using almost 5-inch round ring that is almost 2 inch in height, you can use any shape or size cutter or ring, you have to put the ring in the oil and the oil has to be almost 1 cm lower to the rim of the ring.
Once the oil is heated well, pour in the chilled batter in batches, as soon as you pour little batter there will be bubbles formed, and so it is necessary to keep the batter chilled, as when the cold batter is fried in hot oil the formation of bubbles makes those mesh pattern to make ghevar. Once you pour the batter little by little in batches for at least 6-7 times, a layer will be formed carefully make a hole in the centre using a rolling pin, once the hole is formed, pour the batter again in batches in the centre for at least 10-12 times more, in total you have to pour 18-20 times, more the batter you pour thicker the ghevar will be. You can make these ghevar in advance and keep it in an airtight container for couple of days.
To ensure that the batter is chilled throughout the frying process you can dip the bottle in ice cold water.
Your ghevars are ready, serve by dipping it or pouring some sugar syrup and topping it with lacche wali rabdi and some nuts of your choice.
Lacche wali rabadi
Ingredients:
Milk | दूध 1.5 litre (full fat)
Sugar | चीनी 3 tbsp
Cardamom powder | इलाइची पाउडर a pinch
Method:
In a heavy bottom pan, bring the milk to a boil. Lower the heat and stir continuously so to prevent the milk to stick to the bottom of the pan.
Once the layer of the cream starts to form, start collecting the cream on the edges of the pan.
Scrape of the cream layer stuck on the edges and repeat the process until the milk reduces to 1/3rd.
Add sugar, and cook for 7-8 minutes while stirring. The consistency of the rabadi should be little liquidy. Add little cardamom powder to elevate its flavour.
Cool down the rabadi and refrigerate it before serving.
Sugar syrup
Ingredients:
Sugar | चीनी 1 cup
Water | पानी 1 cup
Lemon juice | नींबू का रस 1 tsp
Method:
Set a pan on medium heat, add water, sugar & lemon juice, stir & let the sugar dissolve.
Once dissolve bring to a boil and cook until it comes to one string consistency. To check dip the spoon in the syrup let the syrup rest for few seconds on the spoon and now take it on your finger, now dap between your index finger and thumb, it should form one string consistency. Switch off the flame and let the syrup cool down. Serve it by dipping the ghevar in it or simply pour it over the ghevar.
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Chapters
Intro 00:00
Ghevar batter1:11
Frying 5:45
Rabdi 8:53
Sugar syrup 11:22
Assembly 12:23
Outro 13:17
All Comments (21)
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Ghevar mere liye memory hai...mai ek marathi hu jb jodhpur me meri pdhai ke liye rehti thi tb tiffinvali auntyne tij ke din tiffin me diya tha ek bar ghevr usase pahle kbhi suna bhi nhi tha aise bhi koi chij hoti hai but after that this is my favourite sweet dish after ukdiche modak
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I am seven oceans away from India... Jaha ghewar milne ki koi possibility nhi .. bt I followed this receipe and it turned out to be amazing! Bazaar jaisa ya shayad usse bhi better! Thank you YFL!
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Bought a 4 inch SS ring and made 50 ghevars in last two days. Used ghee to fry. Perfect. Divided the batter in 9 Steel cups and kept it in fridge. Cold batter gives big, crispy and tasty ghevars. Thanks chef.
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Dear sanjyot ,the best part about you is ,you dont speak unnecessary nonsense stuff while cooking your recipes, always speak balanced, no मै-मै, no फालतू की चमकोगिरी, no unnecessary attitudes, no overacting.. U appears only a chef and not some irritating bubbly celebrity while cooking, be like that friend, hope you are reading this.👍
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ये मेरी भी फेवरेट मिठाई है...मेरा बचपन राजस्थान मे ही बीता.राखी पर कभी कभी मिलता था लेकिन वो टेस्ट आज भी मै ढूंढ रही हूं.. धन्यवाद 🙏
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Mind blowing recipe .Mai apni beti k pas Sweden aai hu ,ab yaha teej padi to ghewar yaad aaye aapki recipe se kya lajawab ghewar bane.beti jamai bhi bahut khush huye .Maine Europe me unhe Rajasthani ghewar khila diya.thank you chef .
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Seems like this one of the most difficult sweet to make at home..but he made it look so simple though💕
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Ghevar is must on sankranti,diwali in Marwadi households.bachpan mei halwaio ko ghewar banate dekhtey rehtey they ghar ki shadiyon mei.😍😋😋
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I tried this recipe and my Ghevar came out very very good. I never made ghevar before , and this was my first attempt and it was successful. I am so happy Thank you so much for sharing this easy recipe. Now feel confident to make GHEVAR 😌
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Masha Allah kahe bina nhi raha jarha . super chef sanjyot you did a fabulous job once again.perfectly made and serving tu badshahi mughlai dour ma le gai.fantastic
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Wonderfully Presented by the chef 👌 It’s a pretty difficult sweet to make at home but chef Sanjyot made it look so easy To make . Will surely try n make it for Diwali . All his recipes he presents so effortlessly . Marvellous chef 👏🏻👏🏻 I usually follow him in many recipes .
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TBH U r the only chef whose videos I enjoy watching thoroughly from Start till the end. 👍🙏🙏🙏Fantastic and thank u so much for bringing out the best version of every dish. ❤️ ur recipies are worth seeing and trying. PERFECT PERFECT PERFECT 🥰
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Hey chef, I love your cooking style specially your neatness and smoothness ❤
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My bhau (my baba) taught me this when I was just in seventh standard….. we lost him 17 years back…..…but still he comes to meet us ……. This time thru your ghevar recipe…. Thanks for the Ghevar recipe…..
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I have the same mixer grinder here in the US and it is absolutely fantastic for Indian cooking! Glad to see a chef use it too 🙂
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Hats off... Sir you are... I'm sorry I'm short of words to praise you.. Your recepies and presentation Humble Beautiful Superb se bhi upar
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Chef really aap jaisa koi nhi you tube channel pe.. you r such a super duper chef 😍😍
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Never heard of this. Looks awesome. I would love to make this but am terrified of failing 😕 Every recipe is superb. Greetings from Islamabad, Pakistan 🇵🇰
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Chef Sanjyot always takes us to a gastronomic tour down the memory lane..!!
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First time coming across this unique dish...mind blown; the intricate process and end result is fantastic ❤
