Sweet Tricolour Recipe for Independence Day – Ghevar


The most memorable part of my childhood is the festivities, and all the special food we hogged on. Food brings back memories. And the dishes served during small or big family gatherings have always been a reflection of our rich culture. Right from gatte ki subzi to daal bati choorma, Rajasthani delicacies hold a special place in my heart (and gut)! This month- August reminds me of Ghevar – the sweet traditionally associated with the Teej and Eid festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh, etc. And because Teej coincides with Independence Day, I thought why not make a tricolour recipe for Independence Day – Tiranga ghevar?

Tricolour Recipe - Ghevar

What is Ghevar?

It is disc-shaped sweet cake made with maida (all-purpose flour) and soaked in sugar syrup. 

Here’s the recipe of the tricolour recipe for Independence Day:

1. Tricolor Ghevar 

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

1. 10 Cubes ice

2. 750 Ml-water

3. 250 Grams all-purpose flour

4. Natural coloring:

  • For natural red coloring: A pinch of beetroot powder
  • For natural green coloring: Make a paste using 1/2 cup sunflower seeds + 2 cups water+ 1/2 tbsp baking soda. Sunflower seeds turn green with baking soda

5. 350 Grams pure desi ghee (clarified butter)

Preparation:

1. In a bowl add 250 gms of all-purpose flour

2. Then slowly add 750 ml of water in it

3. Mix it until there are no lumps

4. Gradually add ice cubes and then color into the mixing bowl

5. Continue to mix it for 10 minutes

6. Take a pan and pour desi ghee onto it (you can use refined oil as well) and inside the pan keep the Ghevar mould

7. Wait until the oil is extremely hot

8. Gradually start pouring the batter inside the mould. You will see a honeycomb structure is being built

9. Once completed, remove it with a ladle

10. Mix khoya and pure home made cream together

11. You can also add healthy organic nut powder/almonds/pistachios

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by Khyatee Sardana

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