Ghewar is a traditional dessert of Rajasthan. It is specially made for the festival of Gangaur and Teej. Ghewar Mithai is a disc-shaped dessert made with all-purpose flour/ maida and soaked in sugar syrup. It’s just like a crispy honeycomb & is one unique pudding recipe.
I have used unsweetened Ghewar, a layer of custard, fruits, and whipped cream with a topping of mango and pistachios. It is an easy pudding recipe with wonderful taste to offer to your guest and family.
INGREDIENTS FOR GHEWAR PUDDING RECIPE
1 MEDIUM-SIZED UNSWEETENED GHEWAR
1 CUP MILK + 5 TSP SUGAR
1 LTR. MILK + ½ CUP SUGAR
5 TBSP VANILLA CUSTARD + 5 TBSP MILK
½ CUP WHIPPED CREAM
½ CUP FINELY CHOPPED APPLE
1 CUP SLICED BANANAS
½ CUP CHOPPED GRAPES
¼ CUP POMEGRANATE
PEELED MANGO
PISTACHIO FOR GARNISHISHING
GHEWAR PUDDING RECIPE
STEP 1:
IN A CUP OF MILK ADD 5 TSP SUGAR AND MIX WELL.
STEP 2:
APPLY IT ON UNSWEETENED GHEWAR.
STEP 3:
BOIL THE WHOLE MILK WHILE STIRRING OCCASIONALLY.
STEP 4:
WHEN IT GETS REDUCED TO ¾ ADD ½ CUP SUGAR.
STEP 5:
STIR CONTINUOUSLY UNTIL SUGAR DISSOLVE.
STEP 6:
IN 5 TBSP VANILLA CUSTARD IN A BOWL ADD 5 TBSP COLD MILK AND MIX WELL. REMEMBER THERE SHOULD NOT BE ANY LUMPS.
STEP 7:
WHEN ½ OF MILK REMAINS ADD THIS CUSTARD ON HIGH FLAME WHILE STIRRING CONTINUOUSLY TO AVOID LUMPS.
STEP 8:
EVENTUALLY, IT GETS THICKENED THEN SWITCH OFF THE FLAME AND LET IT COOL DOWN COMPLETELY.
STEP 9:
BEAT ½ CUP WHIPPED CREAM UNTIL STIFF PEAKS.
STEP 10:
NOW PLACE A ROUND CUTTER ON GHEWAR OR YOU CAN ALSO MAKE IT IN A ROUND TIFFIN IN WHICH YOUR GHEWAR FIT.
STEP 11:
PLACE A GLASS BETWEEN THE EMPTY SPACE OF THE GHEWAR AND SPREAD CUSTARD AROUND THE GLASS ON GHEWAR.
STEP 12:
THEN SPREAD FINELY CHOPPED APPLES, SLICED BANANAS, CHOPPED GRAPES, AND POMEGRANATE.
STEP 13:
COVER THE FRUITS WITH A LAYER OF WHIPPED CREAM EVENLY.
STEP 14:
REFRIGERATE FOR 2-3 HOURS.
STEP 15:
CUT THE MOLD WITH THE HELP OF SCISSORS AND REMOVE IT. BUT DON’T REMOVE THE BASE OF THE MOLD.
STEP 16:
REMOVE THE GLASS FROM THE CENTRE FIRMLY WHILE SLIGHTLY TWISTING IT IN A SEMI-CIRCLE.
STEP 17:
CUT A PEELED MANGO IN A BIG HALF AND THEN CUT THIN SLICES OF IT.
STEP 18:
ROLL THE SLICES TO GIVE IT A ROSE SHAPE
STEP 19:
PLACE THIS MANGO ROSE OVER GHEWAR.
STEP 20:
AND ALSO PLACE SOME CHOPPED PISTACHIO IN THE SHAPE OF A LEAF.
STEP 21:
AGAIN REFRIGERATE IT.
MOUTHWATERING COLD GHEWAR PUDDING IS READY TO SERVE!
FREQUENTLY ASKED QUESTIONS:
Q1. Can I include orange in this Ghewar Pudding Recipe?
Oranges are a citrus fruit. If oranges are sweet then you can use them.
Q2. Should I refrigerate it after finishing the recipe?
Yes, keep it in a refrigerator after finishing the recipe, and even after serving again refrigerate the remaining pudding.
Q3. I don’t have to the cake cutter which you made then what should I use?
If you don’t have the cutter you can prepare the recipe after putting parchment in a round container.
About the Author:
She is a homemaker, YouTuber, Blogger & Founder of V Cook – Best Cooking (Specialised in North Indian Food) Classes in Jaipur.
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