Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you How to make Rajasthani popular Ghevar No1 Recipe.

Ghevar is a traditional Rajasthani sweet that’s sliced- acclimated and has a honeycomb- suchlike texture. It’s made from ghee, flour, and sugar saccharin.

Rajasthani popular Ghevar

Ghevar is sweet but not too sweet and frequently includes saffron and cardamom for air. The batter is also poured in ghee in a slice shape and is fried to a rosy honeycomb- suchlike a texture.

Common or garden condiments carry saffron, fragrances, and nuts. The elaborate artificer of Ghewar reflects the passion and concentration of detail that goes into every hand of life’s fests.

Ghewar is trusted to have begun in the kitchens of Rajasthan, where it became a hallmark of gleeful fests. This sumptuous pleasure combines the crispiness of traditional ghevar with the indulgent agreeableness of mawa, making it a gleeful fave. Ghewar is trusted to have begun in the kitchens of Rajasthan, where it became a hallmark of gleeful fests.

There are numerous kinds of Ghewar, including plain-vanilla Ghewar or Mawa Ghewar and Malai Ghewar. It’s usually prepared in July – August for the Teej or Raksha Bandhan jubilee.

History of Rajasthani popular Ghevar

Ghewar Mithai began in the royal kitchens of Rajasthan, especially in the megacity of Jaipur, during the reign of the Kachwaha dynasty.

The Mughal Empire’s influence on Indian cookery can be discerned in the medication of Ghevar Mithai, which involved the use of ghee, sugar, and milk, all of which were masses of Mughal cookery.

Ghewar Mithai is a traditional Rajasthani sweet that’s generally prepared during carnivals and special occasions, similar to Makar Sankranti and Diwali.

The medication of Ghevar Mithai requires great art and artificer, as the admixture of ghee, sugar, and milk must be twisted to a precise temperature to achieve the full texture and air.

Over time, Ghevar Mithai has evolved and broadcast to another corridor of India, with nonidentical regions developing their special variations of the sweet.

Advantages of Rajasthani popular Ghevar

1., Rich in Energy- Ghewar Mithai is rich in dynamism due to its high sugar and ghee content, making it a popular sweet during carnivals and fests.

2., Good Source of Calcium- Ghewar Mithai contains milk and ghee, which are good sources of calcium, essential for maintaining strong bones and teeth.

3. It may support Boost Immunity- The ghee in Ghevar Mithai contains conjugated linoleic acid (CLA), which may support boost impunity and reduce inflammation.

4., Supports Healthy Digestion- The ghee in Ghevar Mithai also contains butyric acid, which may support healthy digestion and help with digestive diseases.

5., May support Reduce Pressure- The sugar and ghee in Ghevar Mithai may support reducing pressure and perturbation by releasing endorphins, also known as” feel-good” hormones.

6., Supports Healthy Face and Hair- The ghee in Ghevar Mithai contains adipose acids and vitamins that may support support healthy face and hair.

Please let me know how your recipe polls turn out in the commentary! I love hearing from you.

Rajasthani popular Ghevar

Recipe by K.B MarksCourse: DessertCuisine: IndianDifficulty: Difficult

Servings

1 large

servings

Prep time

minutes

Cooking time

hours

Calories

321

kcal

Total time

hours

minutes

Ingredients

Flour – 1 cup
Ghee – 1/4 cup (for frying)
Milk – 1/2 cup
Water – 1/4 cup (as required)
Sugar – 1 cup
Water – 1 cup (for syrup)
Cardamom powder – 1/4 teaspoon
Saffron (optional) – a few threads
Pistachios or almonds (optional) – to garnish

Directions

Add 1 cup water and 1 cup sugar in a pan and boil.
When the sugar dissolves completely and the syrup becomes a little thick, add cardamom powder and saffron to it.
Cook the syrup till it becomes a string and then turn off the gas.
In a large vessel, add 1 cup flour, 1/4 cup ghee, and 1/2 cup milk.
Add water slowly to it and prepare a thin and flowable batter. Mix the batter well without any lumps.
Heat ghee in a deep pan. When the ghee is completely heated, add 1 tablespoon of batter into it.
Spread the batter in a circular shape while pouring it into the pan and slowly fry the top and bottom of the batter.
When the upper part is cooked, turn it and fry until golden on both sides.
Keep repeating this process until the batter is finished.
Immediately put the fried ghevar in the prepared syrup and leave it for a few seconds, so that it absorbs the syrup.
Then take it out and place it on a plate.
You can decorate the prepared ghevar with pistachios, almonds, or silverwork.

Notes

Use high-quality ingredients, such as pure ghee and milk, to ensure the best flavor and texture.
Don’t overcook the mixture, as it can become too dry and crumbly.
Maintain the right temperature while cooking the mixture to achieve the perfect texture and flavor.
Use the right type of flour, such as all-purpose flour or maida, to achieve the perfect texture.
Add flavorings, such as cardamom or saffron, judiciously to avoid overpowering the other ingredients.
Serve Ghewar Mithai fresh to enjoy its best flavor and texture.

Discover more from No1 Recipe- All Time

Subscribe to get the latest posts sent to your email.