Ghee used for cooking Ghevar: a popular Rajasthani sweet
Learn here the detailed recipe of Ghevar. The secrets of how to make the popular traditional Rajasthani sweet with milkio ghee, ghevar on the occasion of Hariyali Teej is shared here. Try the recipe in your home.
Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup.
Three varieties of ghevar are found in Rajasthani kitchen such as plain ghevar, malai ghevar and mawa ghevar. Hariyali Teej is being celebrated in the July month, on the occasion of Hariyali Teej.
We have shared here an easy-to-follow recipe of this traditional sweet with you which you may try with Milkio grass fed ghee. So if you don’t get these delicious sweets at your nearest sweet shops, you can easily make them at home.
Ghee to celebrate Hariyali Teej
Category: Sweet Dish
Refined flour- 1 3/4 cup
Melted ghee – 1/4 cup
Screw pine essence (kewra)-Few drops
Soda bicarbonate-as required
Milkio 100% organic grass fed ghee-6-7 tablespoons ( for deep frying)
Instructions : How to cook Ghevar?
In a bowl mix refined flour, corn flour and melted Milkio ghee.
To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well.
Add two more cups of water gradually, while you whisk all the contents continuously.
Make sure that the Milkio grass fed ghee and water do not get separated and the batter’s consistency should not be watery. Now, keep the batter aside.
Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely.Add milk to the sugar syrup, this will help to clarify the sugar syrup.
Collect whatever residue that rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the milkio ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
Once you notice that the froth settles down, pour another ladle in a thin stream.
Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
Increase the heat while pouring some hot milkio ghee over the the mould.
When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.
Try Milkio grass fed clarified butter for making Ghevar. Made in New Zealand, the dairy oil is all natural, keto, paleo friendly, and verified non-GMO product.