Ghewar Recipe

Sweets 21 Last Update: Jul 12, 2022 Created: Jul 12, 2022
Ghewar Recipe
  • Serves: -
  • Prepare Time: 10 minutes
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Medium
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A tasty, Rajasthani dessert, generally prevalently made during the period of August or the propitious month of Shravana when the celebration of Teej and Raksha Bandhan falls. Ghewar is a circle molded sweet with a surface that looks like a honeycomb is made with regular baking flour and absorbed sugar syrup.There are a lot of assortments of the customary treat Ghewar including mawa and mala.

Ingredients

Directions

  1. Prepare sugar syrup of 1 thread consistency.
  2. 2.
  3. Take cemented ghee in an enormous wide bowl. Taking each ice block in turn, rub the ghee overwhelmingly. Take more ice blocks as expected, till ghee turns out to be really white.
  4. 3.
  5. Add milk, flour and some water. Blend to make a smooth player.
  6. 4.
  7. Break up variety in a few water and add this to the hitter. Add more water whenever required. Hitter ought to be genuinely slight (it ought to run off effectively when poured from a spoon).
  8. 5.
  9. Take an aluminum or steel barrel shaped compartment (don't utilize top). The level ought to be no less than 12" and width 5-6". Fill the holder half with ghee. Heat it.
  10. 6.
  11. At the point when the ghee is smoky hot, take a 50 ml glass brimming with hitter. Pour in focal point of ghee, gradually in one ceaseless threadlike stream. Permit froth to settle. Pour another glassful in the opening framed in focus.
  12. 7.
  13. At the point when froth settles once more, release ghewar with an iron stick embedded in opening. Lift cautiously, at an inclination, and put on wire lattice to deplete. Keep the hot syrup in a wide level lined compartment to fit in ghewar. Plunge ghevar in it, and eliminate, keep to the side on lattice to deplete abundance syrup.
  14. 8.
  15. On the other hand, pour some syrup uniformly everywhere, keeping ghevar in a lattice put over a compartment. Cool somewhat, top with silver foil.
  16. 9.
  17. Sprinkle a couple of drops of saffron milk, sprinkle some cleaved dry products of the soil not many portions of cardamom powder.
  18. 10.
  19. Serve. One may likewise serve ghevar with rabri arranged ahead of time.

Ghewar Recipe



  • Serves: -
  • Prepare Time: 10 minutes
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Medium

A tasty, Rajasthani dessert, generally prevalently made during the period of August or the propitious month of Shravana when the celebration of Teej and Raksha Bandhan falls. Ghewar is a circle molded sweet with a surface that looks like a honeycomb is made with regular baking flour and absorbed sugar syrup.There are a lot of assortments of the customary treat Ghewar including mawa and mala.

Ingredients

Directions

  1. Prepare sugar syrup of 1 thread consistency.
  2. 2.
  3. Take cemented ghee in an enormous wide bowl. Taking each ice block in turn, rub the ghee overwhelmingly. Take more ice blocks as expected, till ghee turns out to be really white.
  4. 3.
  5. Add milk, flour and some water. Blend to make a smooth player.
  6. 4.
  7. Break up variety in a few water and add this to the hitter. Add more water whenever required. Hitter ought to be genuinely slight (it ought to run off effectively when poured from a spoon).
  8. 5.
  9. Take an aluminum or steel barrel shaped compartment (don't utilize top). The level ought to be no less than 12" and width 5-6". Fill the holder half with ghee. Heat it.
  10. 6.
  11. At the point when the ghee is smoky hot, take a 50 ml glass brimming with hitter. Pour in focal point of ghee, gradually in one ceaseless threadlike stream. Permit froth to settle. Pour another glassful in the opening framed in focus.
  12. 7.
  13. At the point when froth settles once more, release ghewar with an iron stick embedded in opening. Lift cautiously, at an inclination, and put on wire lattice to deplete. Keep the hot syrup in a wide level lined compartment to fit in ghewar. Plunge ghevar in it, and eliminate, keep to the side on lattice to deplete abundance syrup.
  14. 8.
  15. On the other hand, pour some syrup uniformly everywhere, keeping ghevar in a lattice put over a compartment. Cool somewhat, top with silver foil.
  16. 9.
  17. Sprinkle a couple of drops of saffron milk, sprinkle some cleaved dry products of the soil not many portions of cardamom powder.
  18. 10.
  19. Serve. One may likewise serve ghevar with rabri arranged ahead of time.

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