Ghewar I 5 Tips for Perfect No Mold Halwai Style Ghewar I सादा घेवर & मलाई घेवर I Pankaj Bhadouria

Ghewar I 5 Tips for Perfect No Mold Halwai Style Ghewar I सादा घेवर & मलाई घेवर I Pankaj Bhadouria

Today’s recipe is a festive delight- Ghewar! Today I have shared with you how you can make ghewar easily at home without using any mould or without spending a lot of time in preparing the batter. I have shared 5 special tips which will help you get the perfect halwai style ghewar at home.
I have also shared how you can make not only plain ghewar but also malai ghewar easily at home. The measurements are quite easy to follow and you will get the perfect ghewar every time.
Ghewar is usually made in the month of Sawan. And Ghewar is specially made for festivals like Rakshabandhan and Teej. Although Ghewar is a sweet of Rajasthani origin, it has become popular all over the country. And now you can make it easily at home too!


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Recipe :
Ghewar

Preparation Time: 10 minutes
Cooking Time: 10-12 minutes per ghewar

Ingredients:
4 tbsp ghee
4- 5 ice cubes
½ cup milk
200g flour
1 tbsp besan
1 tbsp lemon juice
3 cups chilled water
For the syrup:
2 cups sugar
2 cups water
4-5 green cardamoms
For the malai:
200g khoya
1 cup milk
½ cup sugar
½ tsp saffron
To garnish:
Chopped almonds
Chopped pistachios
Rose petals
Silver foil

Method:
Blend the ghee with the ice cubes in a blender to form an emulsion.
Add the chilled milk and blend again. Add 3 tbsp flour and blend again tilla smooth mixture is formed. Add 1 cup chilled water and blend well. Add half of the remaining flour and blend well. Add 1 cup chilled water and blend well. Add the remaining flour and blend well. Add 1 cup chilled water and blend well. You should have a very free flowing batter ready with you.
Heat oil in a 7-8 inch pan with walls turning outwards. The pan should be half filled with oil.
Oil should be fairly hot as you begin. Begin by adding half a ladleful of the batter in the middle of the pan. allow the bubbling to subside a little. Add another half ladle of the batter and allow bubbling to subside. Repeat till you have added almost 2 cups of batter. Allow the edges to turn golden. Release the ghewar from the sides of the pan with the help of a sharp knife. Remove from the oil and drain well for all excess oil to drain out.
Prepare more ghewars similarly.
For the syrup, cook together the sugar and t water till a syrup of 1 string consistency is obtained. Add crushed cardamoms and set aside.
For the malai, cook together crushed mawa and milk till a homogeneous mixture is obtained. Add sugar, saffron and cook till the mixture thickens. Remove from fire and cool.
To assemble, for the plain ghewar, soak the ghewar with 3-4 tbsps. of syrup. Garnish with chopped nuts, rose petals & silver foil.

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