How to Make Perfect Jalidar Ghewar At Home: In India, there are sweets for every occasion and every festival. As soon as Sawan comes, festivals like Teej, Rakshabandhan come and then comes the season of Ghevar. This specialty of Rajasthan is now very much liked in many parts of the country. But many times adulterated Ghevar is available in the market. In the name of pure ghee, Ghevar is made in Vanaspati. Also, there is no guarantee of the purity of how it is being made in the market. Now you feel like eating Ghevar on the festival, but if you do not feel like eating adulterated Ghevar from the market, then you can make it at home. Yes, today we will tell you such an easy and step-by-step recipe of making Ghevar at home that your Ghevar will be perfect in the very first attempt.
If you take care of the correct measurement in this recipe, your Ghevar will turn out great. So this Rakshabandhan, you can feed your brother delicious Ghevar made by your own hands instead of the market one.
Ingredients for making Ghevar:
All-purpose flour – 1 cup
Clarified butter (Ghee) – 1/2 cup
Water- 1 cup
Yogurt – 2 tbsp
Sugar – 1 cup (for syrup)
Water – 1 cup (for syrup)
Kashmiri red chili powder – 1/4 tsp
Chopped pistachios and almonds – for garnishing
Saffron – 1/4 tsp (optional)
Water (Cold Water) – 1 cup (to set the Ghevar)
Method for making Ghevar
Prepare the batter for Ghevar – First of all, take 3 tablespoons of hot or melted ghee in a vessel. Add some ice cubes to this ghee and beat it with your hand. Beat it until the ghee thickens and becomes like cream. If you want, you can also do this process in a mixer. This batter is the soul of Ghevar. If it is not made properly or the ghee splits, then your Ghevar will not be prepared properly. To beat it in the mixer, put 4 ice cubes and 3 tablespoons of ghee in the mixer. Open it in the middle and check it.
– When the ghee in the mixer becomes like butter, then add half a cup of milk to it. Remember that you have to take very cold milk. When you run it in the mixer, it will become exactly like butter.
– At this stage, add 3 spoons of flour. Measure the flour with the same spoon with which you added ghee and run the mixer again. Now add 2 spoons of flour again and run the mixer. You have to add 200 grams of flour i.e. one and a half cups of flour in this batter slowly like this.
– The batter thickens while adding flour. At this stage, you have to add 1 cup of cold water to it. Remember that while making Ghevar, milk, water, everything has to be added absolutely cold. Then add some flour to it and blend it.
Your batter is ready. Remember, if you make syrup and rabri etc. after making the batter, then you have to either keep this batter in the fridge or keep ice under the bowl in which you keep it. (Note- If you want to give saffron flavour to your Ghevar, then add saffron to the milk that you add while making the batter of Ghevar.)
Mix the batter well.
Prepare the syrup: Prepare the syrup by adding 2 cups of water to 2 cups of sugar in a small pan. For Ghevar, you should make one string syrup.
Start making Ghevar: The batter of Ghevar should be as thin as buttermilk. In the end, add 1 spoon gram flour and some lemon juice to this batter and beat it well.
Heat ghee or oil in a pan or wok. Use a deep wok or vessel for making Ghevar. Remember that the temperature of the oil or ghee should be very hot while making Ghevar.
Fry in ghee: Pour the batter in hot oil or ghee, then fry the ghevar for a few seconds. Give it a round shape from the top so that it becomes flaky and golden.
Garnish the Ghevar with dry fruits.
Dip the Ghevar in the syrup: Dip the fried Ghevar in the syrup and leave it for 1-2 minutes so that the syrup gets absorbed well. After dipping in the syrup, take out the Ghevar and let it cool.
Your delicious, latticed Ghevar is ready. Garnish the cooled Ghevar with pistachios, almonds and saffron.
Tags: Food, Food Recipe
FIRST PUBLISHED : August 6, 2024, 18:42 IST
