घेवर बनाने का तरीक़ा | राजस्थानी घेवर रेसिपी | हलवाई जैसा परफेक्ट जालीदार घेवर बिना किसी सांचे के

Ghevar is a traditional Rajasthani dessert that's especially popular during festivals like Teej and Raksha Bandhan. It's a disc-shaped sweet made from flour, ghee, and sugar syrup, often flavored with saffron and cardamom. Here's a recipe to make Ghevar at home: Ingredients For Ghevar: 1 cup all-purpose flour (maida) 1/4 cup ghee (clarified butter) 1/2 cup cold milk 1/2 cup cold water (more if needed) 1/4 tsp cardamom powder A few ice cubes Ghee or oil for deep frying For Sugar Syrup: 1 cup sugar 1/2 cup water 1/4 tsp cardamom powder A few strands of saffron (optional) 1 tsp lemon juice For Garnishing: 2 tbsp chopped nuts (like almonds and pistachios) A few strands of saffron soaked in milk Edible silver foil (optional) Instructions Step 1: Prepare the Batter Chill Ghee: Place ghee in a bowl with a few ice cubes. Once the ghee becomes solid, remove the ice cubes and beat the ghee until it turns creamy and light in color. Mix Flour and Ghee: Gradually add the flour to the beaten ghee, mixing well. Add Milk and Water: Add cold milk and cold water gradually to the flour mixture, stirring continuously to avoid lumps. The batter should be of flowing consistency, similar to pancake batter. Add Cardamom: Mix in the cardamom powder. Let the batter rest for about 15-20 minutes. Step 2: Prepare the Sugar Syrup Make the Syrup: Combine sugar and water in a pan and heat it over medium flame. Stir until the sugar dissolves. Boil and Add Flavoring: Let the mixture boil until it reaches a one-string consistency (when a small amount of syrup stretched between two fingers forms a thin string). Add cardamom powder, saffron strands (if using), and lemon juice. Mix well and keep aside. Step 3: Fry the Ghevar Heat Ghee or Oil: In a deep, flat-bottomed pan, heat ghee or oil for deep frying. The ghee should be hot but not smoking. Pour the Batter: Using a small cup or ladle, pour the batter into the hot ghee in a thin stream from a height (around 6-8 inches above the pan). Start from the center and move in a circular motion. The batter will spread, and holes will form as it fries. Cook the Ghevar: Allow it to cook on medium heat until it turns golden brown. If needed, gently pour some more batter in the middle to form layers. Use a skewer or a knife to make holes in the batter as it fries to create a porous texture. Drain Excess Ghee: Carefully remove the ghevar with a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess ghee. Step 4: Soak in Sugar Syrup Dip in Syrup: Dip the fried ghevar into the warm sugar syrup for about 10-15 seconds. Ensure it's well-coated with the syrup. Remove Excess Syrup: Place the ghevar on a wire rack to allow excess syrup to drip off. Step 5: Garnish and Serve Garnish: Garnish the ghevar with chopped nuts, saffron milk, and edible silver foil (if using). Serve: Serve the ghevar warm or at room temperature. Rabdi :- Ingredients 1 liter full-fat milk 1/4 cup sugar (adjust to taste) 1/2 teaspoon cardamom powder 8-10 strands of saffron (optional) 2 tablespoons chopped nuts (almonds, pistachios) 1 tablespoon rose water or kewra water (optional) Instructions Step 1: Boil the Milk Heat the Milk: Pour the milk into a heavy-bottomed pan or kadhai. Bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom. Step 2: Thicken the Milk Reduce the Heat: Once the milk comes to a boil, reduce the heat to low. Simmer and Stir: Continue to simmer the milk, stirring frequently. As a layer of cream (malai) forms on the surface, push it to the sides of the pan. Repeat: Continue this process of simmering, stirring, and moving the cream to the sides until the milk is reduced to about one-third of its original volume. This process can take about 30-40 minutes. Step 3: Add Flavorings and Nuts Add Sugar and Cardamom: Add sugar and cardamom powder to the thickened milk. Stir well to dissolve the sugar completely. Add Saffron: If using saffron, soak the strands in a tablespoon of warm milk and add it to the pan. This will give a beautiful color and flavor to the rabdi. Incorporate the Malai: Gently scrape the sides of the pan to collect the malai layers and mix them into the milk. This gives the rabdi its characteristic texture. Step 4: Final Touches Add Nuts: Add chopped nuts like almonds and pistachios. Save a few for garnishing. Add Rose Water or Kewra Water: If using, add rose water or kewra water for an aromatic touch. Step 5: Cool and Serve Cool the Rabdi: Allow the rabdi to cool down to room temperature. It will thicken further as it cools. Chill: You can refrigerate the rabdi for a few hours to serve it chilled or serve it warm if you prefer. Step 6: Garnish and Serve Garnish: Garnish with the reserved nuts before serving. Enjoy your homemade Ghevar!