Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

    mini-ghevar

    Ghevar Recipe । मलाई घेवर । Rajasthani Malai Ghevar | Rabri Ghevar

    Malai Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. We can find Ghevar everywhere in the market during these festivals, you can easily make it at home and surprise your family members. So lets make Mini Ghevar today at home.

    Here is an easy recipe with step by step pictures to make tempting Mini ghevar. Garnish them with creamy rabri and nutty dry fruits for a mouth drooling experience. Enjoy.

    Direction :

    Getting Ready:

    Take 2 cup refined flour in a mixing bowl. Take 1/2 cup milk, 1/4 cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.

    mini ghevar
    Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.

    mini ghevar

    Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.

    mini ghevarMaking:

    Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.

    mini ghevar

    Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.

    mini ghevar

    Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.

    mini ghevar

    Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.

    mini ghevar

    For making sugar syrup, Take a vessel; add 1 cup sugar and 1/2 cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.

    mini ghevar

    To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.

    mini ghevar

    Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.

    mini ghevarServing:

    You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

    mini ghevarSuggestion :

    • You can use oil or ghee as desired.
    • You can skip the use of saffron if desired.
    • Do not whisk the batter continuously all at once. Make sure that while you make the batter,no lumps should form. It should form a smooth batter. It should be of the right consistency.
    • Ghevar can also be prepared in refined oil. Do not pour very hot sugar syrup over the ghevar.
    • You can store and eat simple ghevar for over a month,when sweetened, it can be eaten for 15 to 20 days.After adding rabri . You can eat ghevar for 3 days if placed in a refrigerator.
    • While frying make sure the oil or ghee,should be rightly hot.
    • While making sugar syrup make sure, sugar syrup should not be thin.If the sugar syrup is thin then, then ghevar will turn soft.
    Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar mini-ghevar
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 2 cup (250 gms)
    • Ghee ¼ cup (60 gms)
    • Milk - ½ cup
    • Sugar - 1 cup (250 gms)
    • Green Cardamom - 5 to 6 (powder)
    • Saffron Strands - 15 to 20
    • Almonds - 8 to 10 (finely chopped )
    • Pistachios - 10 to 15 (finely chopped )
    • Ghee - For frying
    • Rabri - 250 gms
    Instructions
    1. Take 2 cup refined flour in a mixing bowl. Take ½ cup milk, ¼ cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.
    2. Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.
    3. Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.
    4. Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.
    5. Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.
    6. Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.
    7. Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.
    8. For making sugar syrup, Take a vessel; add 1 cup sugar and ½ cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.
    9. To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.
    10. Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.
    11. You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

     

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