The ghee used for cooking Ghevar, a popular Rajasthani sweet
Learn here the detailed recipe of Ghevar. The secrets of making the popular traditional Rajasthani sweet with milkio ghee and ghevar on Hariyali Teej are shared here. Try the recipe in your home.
Ghevar is a popular traditional Rajasthani dessert 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 kitchens: plain ghevar, malai ghevar, and mawa ghevar. Hariyali Teej is being celebrated in July on the occasion of Lord Shiva and Goddess Parvati Ji’s marriage.
We have shared an easy-to-follow recipe for 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 with healthy ingredients.
Why ghee is the best fit for making ghevar sweets?
Ghee is the ideal choice for making Ghevar sweets for several reasons:
Flavor Enhancement: Ghee imparts a rich, nutty flavor to Ghevar, enhancing its taste and making it more delicious.
Aromatic Aroma: The dairy adds a delightful aroma to the Ghevar, which plays a significant role in the overall sensory experience.
Heat Stability: Clarified butter has a high smoke point, ensuring it can withstand the high temperatures required for frying Ghevar without burning or producing harmful compounds.
Crisp Texture: The oil aids in achieving the desired crispy and flaky texture in Ghevar, ensuring a perfect consistency.
Traditional Authenticity: it has been a traditional and authentic ingredient in Indian sweets, including Ghevar, for centuries, preserving the cultural heritage of the dish.
Shelf Life: Clarified butter’s natural preservative properties help extend the shelf life of Ghevar, allowing it to be stored for more extended periods without losing its quality.
Nutritional Value: Ghee is rich in essential fatty acids and nutrients, adding nutritional value to the Ghevar, making it a slightly healthier option than other cooking fats.
Milkio grass-fed ghee-6-7 tablespoons ( for deep frying)
Instructions: How to cook Ghevar?
Mix refined flour, corn flour, and melted Milkio ghee in a bowl.
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 while you continuously whisk all the contents.
Ensure that the Milkio grass-fed clarified butter and water are not 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, which will help clarify the sugar syrup.
Collect whatever residue rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir a few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai (wok) and pour enough oil to deep fry the batter.
Place a ghevar-making mold into the kadhai so that three-fourths of the height of the mold is immersed in the ghee.
Take a bowl, 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 mold 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 mold.
When the center of the ghevar looks firm and cooked, pull out the ghevar from the mold with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and then place it on a plate.
Garnish with slivered almonds and edible foil. Cool it, and then serve. Here is a video to guide you in explaining the cooking process.
Why Grass-fed ghee is the best for making ghevar
Grass-fed ghee is an excellent choice for making Ghevar for several reasons that enhance its flavor, quality, and nutritional value:
Enhanced Flavor: Ghee made from grass-fed cow’s milk has a distinct and richer flavor than ghee from grain-fed cows. This enhanced flavor adds depth and complexity to the Ghevar.
Natural Aromatics: Grass-fed clarified butter has a natural, earthy aroma that can elevate the overall sensory experience of Ghevar, making it more enticing.
Nutrient Profile: It is typically higher in nutrients, for example, omega-3 fatty acids, CLA (conjugated linoleic acid), and vitamins like A and D. This boosts the nutritional value of Ghevar, making it a slightly healthier option.
Health Benefits: Dairy oil is associated with potential health benefits, including anti-inflammatory properties and better heart health, which can contribute to a healthier Ghevar option.
Authenticity and Tradition: Traditional Indian cuisine often relies on ghee produced using the milk of grass-fed cows, maintaining the authenticity and cultural significance of Ghevar preparation.
Purity and Quality: Grass-fed ghee is typically considered higher quality because it is sourced from cows that graze on natural pastures. This purity and quality translate into a superior final product when used in Ghevar preparation.
Overall, using grass-fed clarified butter to make Ghevar enhances its taste and aligns with the traditional and health-conscious aspects of Indian cuisine.
You can serve the ghevar after it cools down with a dollop of rabri or serve it plain. Enjoy the deliciousness of this rich delicacy.
Try Milkio grass-fed clarified butter for making Ghevar. The delicious ghee is made in a USFDA-approved manufacturing facility in New Zealand and is an all-natural, keto, paleo-friendly, and verified non-GMO product.
Milkio clarified butter products offer natural flavor, high smoke points, and excellent storage life without freezing support. You can store Milkio’s ghee-butter for up to 18 months from its manufacturing date. To buy Milkio ghee, please place an order at Milkio.
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