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Mawa Ghevar Recipe

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Mawa Ghevar Recipe

Mawa Ghevar is a traditional Indian dessert, especially popular during festivals like Teej and Raksha Bandhan. It’s a disc-shaped sweet made with flour, soaked in sugar syrup, and topped with mawa (khoya) and nuts. Here’s a step-by-step recipe to make Mawa Ghevar at home:

Ingredients

For Ghevar:

  • 1 cup all-purpose flour (maida)
  • 1/4 cup clarified butter (ghee)
  • 1 cup cold milk
  • 1 cup water
  • A pinch of saffron strands (optional)
  • A few drops of yellow food color (optional)
  • Oil or ghee for deep frying

For Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 1/4 tsp cardamom powder

For Topping:

  • 1 cup mawa (khoya), crumbled
  • Chopped nuts (almonds, pistachios)
  • Silver vark (optional)

Instructions

Preparing the Batter:

  1. Mixing Flour and Ghee: In a large bowl, take the all-purpose flour. Add the clarified butter and mix it well using your fingertips until it resembles bread crumbs.
  2. Adding Milk and Water: Gradually add the cold milk to the flour mixture and whisk continuously to avoid lumps. Add water to achieve a smooth, flowing batter. The batter should be of pouring consistency.
  3. Coloring (Optional): If using, add a pinch of saffron strands and a few drops of yellow food color to the batter and mix well.

Making the Ghevar:

  1. Heating Oil/Ghee: Heat ghee or oil in a deep, flat-bottomed pan. The oil should be moderately hot, not smoking.
  2. Pouring Batter: Pour a ladleful of batter in a thin stream into the center of the hot oil. The batter will spread and bubble up, forming a disc shape with a honeycomb texture.
  3. Shaping and Frying: Use a skewer or the back of a spoon to create a hole in the center, if needed. Fry until golden brown and crispy. Remove the ghevar and drain excess oil on paper towels.

Preparing Sugar Syrup:

  1. Boiling: In a pan, combine sugar and water. Bring it to a boil and let it simmer until it reaches a one-string consistency.
  2. Flavoring: Add cardamom powder to the syrup and mix well.

Assembling the Ghevar:

  1. Soaking in Syrup: Dip each fried ghevar into the warm sugar syrup, ensuring it’s coated well. Remove and place it on a plate.
  2. Topping: Spread crumbled mawa (khoya) over the ghevar. Garnish with chopped nuts and silver vark.

Serving:

  • Let the ghevar cool down a bit before serving. Enjoy this delightful dessert!

Tips:

  • The consistency of the batter is crucial. It should be smooth and flowing.
  • Make sure the oil is at the right temperature. Too hot will burn the ghevar, and too cold will make it absorb too much oil.
  • Be gentle while handling the ghevar as it can be quite delicate.

Enjoy your delicious Mawa Ghevar!

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