How to make Ghevar - Authantic Royal Indian Sweet

Ghevar originated in Rajasthan region and now most common sweet in whole north india. made of refind wheat flour and milk, it is associated with teej and raksha bandhan festivals, celebrates in rainy session during august and september. usually ghevar is made round but now a days these are available in various sizes, shapes and variants. there is plain ghevar, malai ghevar, mava or khoya ghevar. first they make paste with refined wheat flour and milk. it is been deep fried in less hot ghee or oil. usually they are being fried into a small wok or 2 or 4 or 5 steel rings in big wok. wok must be flat at the bottom. they drop small amount of mixture in every pocket one by one. once it is fried to golden brown they dipped it into sugar syrup. good ghevar is very soft and fluffy like a cake. Butter, Sugar, Almonds, Pistachio, Saffron, Green cardamom are used for seasoning or dressing. pure silver foil or gold foil are also make it more rich and royal. /watch/Iw2JhUFVpivVJ Recepi of making Ghevar Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, refined wheat flour and a 200ml water. Mix it and make smooth batter. Add some yellow colour but it is optional. Take an cylindrical container for frying the Ghevar. The height should not be less then 8" and diameter 5-6". Fill it half with ghee. Heat it. When it is smoky hot, pour 30ml batter in centre of ghee. Slowly in one go. You can also fill it into a soft water bottle and release small amount of batter in one go like the video. Allow foam to settle. Repeat it again and again. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. You can pour the syrup evenly over it. keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil (edible). Splash a few drops of saffron. Sprinkle pinch of cardamom powder and some chopped dry fruit. Rabri or Malai can also be applied over the ghevar. Imarti, Gujia, Balushahi, Kalakand, Sohan Halwa, Mysore Pak, Laddu, churma, Dal Baati, Dessert, Rabri, Laal Maans, Kachori, Ras Malai, Malpua, Baati, Gulab Jamun, Petha, Barfi, Kaju Katli, Jalebi, Sutarfeni and peda are also some popular sweets.

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