Ghevar traditional Rajasthani dessert is famous for its crisp texture and sweet taste

Ghevar at home easy recipe news in hindi: The fun of tasting the ghevar in the month of Sawan is something else. This traditional Rajasthani dessert is famous for its crisp texture and sweet taste. If you want to make a fake ghevar like confectionery at home, then this detailed method is for you. You can also prepare this delicious dessert at home with a little caution and correct method.

Essential Material:

For Ghevar solution:

• Flour: 250 grams (about 2 cups)
• Ghee: 50 grams (about 1/4 cup) + to fry
• Milk: 50 grams (about 1/4 cup)
• Cold water/ice water: about 800 ml (4 cups or required)
• Snow pieces: 3-4 (to beat ghee)

For syrup:

• Chinese: 400 grams (about 2 cups)
• Water: 200 ml (about 1 cup)
• Cardamom Powder: 1/2 teaspoon (optional)
• Saffron threads: pinching (optional)

To decorate (optional):

• Rabri (recipe for making below)
• Chopped almonds, pistachios
• Silver work
• Rose petals

Method of making ghevar:

Step 1: Make ghee creamy

1. Take 50 grams (1/4 cup) cold ghee in a large pot.
2. Add 3-4 snowflakes to it and beat the ghee with the help of hand or whisk until it becomes absolutely white, light and butter-like creamy. This process is very important for making good forged in ghevar.

Step 2: Ghevar solution

1. Now start pouring maida slowly into the ghee mixture. Do not add full flour together.
2. Also, add some milk and ice cold water to it and keep stirring the mixture continuously so that there is no lump.
3. Keep the solution so thin that when you lift it with a spoon, it falls easily in a thin edge. Consistency of solution is very important. It should neither be very thick nor very thin. If the solution looks slightly thick, you can add more cold water to it.

Step 3: Ghevar fry

1. Take a heavy bottom deep embroidery or pot. Fill it with half a little less ghee or oil (about 5-6 inches deep).
2. Heat ghee/oil on very high heat. Ghee should be so hot that when you add a little solution to it, it immediately came up and made foam.
3. Now put the ghevar solution in a thin edge, from a height of about 10-12 inches, in the middle of hot ghee. Keep in mind that the solution fell in the middle.
4. As soon as the solution falls into the ghee, there will be rapid foam. When the foam decreases slightly (about 15-20 seconds), then put a slight solution in a slightly thin edge at the same place.
5. Repeat this process about 10-15 times, until you get the thickness of your ghevar. Wait for the foam to decrease after adding the dissolution each time.
6. When the ghevar is almost ready and looks golden from the edges, make a hole in the middle (if not made on its own). You can make hole in the middle with the help of a pointed thing such as a wooden stick or knife.
7. Fry the ghevar until golden and crisp. Keep the flame medium and teeth while frying.
8. When the ghevar fry well, take it out of the ghee carefully and keep it on a sieve or mesh so that the excess ghee comes out.

Step 4: Syrup

1. Mix sugar and water in a saucepan and heat it on medium heat.
2. Keep stirring it until the sugar dissolves.
3. Allow the mixture to boil and cook for 5-7 minutes, until a wire syrup is formed. The syrup should not be too thick, otherwise the ghevar will not absorb sugar properly.
4. Add cardamom powder and saffron threads (if used) to the syrup.

Step 5: Dip the ghevar in sugar syrup

1. Before immersing the ghevar into the syrup, make sure that the syrup is light warm (not too hot or cold).
2. Dip each ghevar one by one in a warm syrup and remove it immediately. Do not keep the syrup too long or else the ghevar will be soft.
3. Place the ghevar again on a lattice or sieve so that the excess syrup comes out.

Step 6: Rabri (optional)

1. Take 1 liter full cream milk in a deep pan and let it boil on low flame.
2. Keep stirring the milk continuously so that it does not stick to the bottom.
3. When the milk boils half and starts thick, add 2-3 teaspoons of sugar (as per taste) and a little cardamom powder.
4. Thick Rabri so much that it gets up easily with a spoon. Let it cool down completely.

Step 7: Gheevar

1. When the ghevar cools down slightly and absorbs the syrup well, place it on a serving plate.
2. If you are making cream ghevar, then apply a thick layer of ready and cold rabri over it.
3. Decorate with chopped almonds, pistachios and silver work. If you want, you can also add rose petals.
4. The delicious and forged ghevar is ready to serve!

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