Ghevar | Diwali Special Rajasthani mithai | Jain Sweet recipe | NORTH INDIAN VEGETARIAN | Rakhi

Ghevar is a traditional Rajasthani or Marwadi/ marwari sweet made especially during raksha bandhan, when brother and sister feed each other with ghevar after tying rakhi.Watch the video till the end for special tips and tricks. #ghevar #ghewar #gevar #gewar #birthday #anniversary #special #rakshabandhan #rakhi #khasta #crunchy #homemade #firsttime #firstattempt #jain #sweet #rajasthanimithai #mithai #festivalsweet #festive #festival #sunday #special #sundayspecial #north #indian #northindian #MEETHA #MITHA #MEETHAI #MITHAI #tyohaar #tyohar #birthday #anniversary #party #function #deepavali #diwali Recipe: We will start by making the sugar syrup for ghevar. Heat 1 cup of sugar/ chini/ cheeni in a pan along with 1/2 cup of water/ paani. Let the sugar melt completely and let it boil well. Make one string sugar syrup/ ek taar chaashni and you can check it like this. Be careful because the sugar syrup will be extremely hot. Add juice of 1 lemon/ nimbu to the syrup along with some cardamom/ elaichi powder. Now we will make the batter for ghevar. Take 1/3 cup of ghee in a mixer jar along with 6 ice cubes and 1/2 cup chilled curd/ dahi. Blend everything nicely. Batter will look like this at this stage. Now add 1/4 cup of chilled water. Blend well. Now add 1 cup of refined flour ( maida) in 2 - 3 batches with little chilled water and blend well. Do let us know if you liked the recipe by writing to us in the comments below. The batter will look like this. add 1 tbsp of chickpea flour ( besan) and blend well again. The batter for making ghevar is absolutely ready. In a saucepan, heat ghee for frying. Ghevar fried in ghee tastes absolutely delicious. When the ghee is nice and hot, pour the ghevar batter little by little in the shown manner. Do not add all the batter at once, hot ghee might spill out. Take great care and precaution while making ghevar each time. Honeycomb structure has begun to form at the edges. Ghevar is nicely fried, we will take it out now. Look at the beautiful honeycomb structure. We have not added any preservative or food colour in this. We will now add the sugar syrup on top of ghevar. Top it with slivered almonds/ badam and pistachios. Its time for the tips and tricks. To fry the ghevar use a deep pan with a thick and heavy bottom.Otherwise the chances of burning are high. Make sure that while you add the batter to hot ghee, the batter should be nicely chilled. Frying chilled batter in hot ghee will ensure good honeycomb structure. While frying one ghevar, keep the rest of the batter refrigerated before making the second one. While pouring sugar syrup on the ghevar, ensure that it is lukewarm and neither too hot, nor cold. Like, share, comment and subscribe to foodie parivaar. check out our other recipes at : /channel/UCO-1wEOK3Z8YsLfUh-BYmKQ/ Also like and follow our facebook page at https://www.facebook.com/FoodieParivaar Follow us on intagram at https://www.instagram.com/foodieparivaar/

الفئة