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Three things are special in the month of Monsoon,
kheer, sewai
and ghevar.
Ghevar that is made by your own hands
has the best taste.
Today we'll make ghevar
and will sweeten the ghevar in such a way
that you can eat it for more than a month by keeping it out of the fridge.
Let's start!
Take a jar,
put 1/4 cup of ghee in it
and 1/2 cup of cold water.
Blend it a little.
Blend it just a little.
The ghee we added in it
has come in butter form and has become very soft.
Put 1/2 cup of milk in it
and blend it again.
For now the butter is separating from milk,
but it will mix when we’ll add refined flour to it.
Traditionally the batter for ghevar is made by hand.
But it takes time and energy,
we are making it in mixer,
it will be made quickly
and will not take much energy.
Now we'll mix the refined flour.
For now we'll add 1 cup of normal water
and put the refined flour little by little.
Make it very smooth.
Then we'll add cold water
and make a thin batter.
The batter for ghevar
should be cold
but not too cold.
If the batter will be perfect,
the ghevar will be perfect.
2 cups of refined flour,
250 grams in weight.
Put a little refined flour, do not add much at once.
Now blend it.
Move it down like this,
so all the flour mixes well.
Put the remaining flour in it.
Now add water to it,
pour it little by little.
Because first we have to grind the flour till it becomes smooth.
Batter is becoming smooth,
but there are some lumps in it.
Refined flour is becoming smooth
but keep adding little by little water to it.
Make it more smooth.
The batter is ready.
In this I added 1/2 cup of normal temperature milk,
1 cup of normal water
and 2.5 cups of cold water.
Now add 2 teaspoon of lemon juice.
Extracted juice from 1 small sized lemon.
It provides crispness to ghevar.
The batter is ready,
see the smoothness,
it should be like this.
Do not blend it too much,
if you do so
the butter will separate from the batter.
Then when you'll make ghevar
the texture will not be good.
Will be tasty
but won't look good.
Now let's fry them.
We preheated half ghee and half oil in the vessel.
It is heating.
But remember the bottom of the vessel you are taking
should be thick.
You can fry it in only ghee or only oil.
It is hot enough,
smoke is coming from it
and to fry ghevar oil-ghee should be very hot.
Take 1 spoon of batter
and pour it in like this.
Pour it little by little like this.
Don't put the batter more in hot ghee,
or else ghee will come up.
So be careful.
And move it aside like this.
Move it aside
as we need space to pour the batter in.
Now the second spoon,
pour it in the same way,
pour it in a thin edge.
When the bubbles are over
pour it in again.
Bubbles are getting over,
move it aside.
We need space in the middle.
As soon as bubbles are over,
pour batter in it again.
The same way.
The bubbles are over,
pour the batter in again.
Process should be the same.
Pour one more tablespoon of batter.
Pour the batter like this.
Do not pour more batter in it.
It is enough,
now with the help of a knife remove it from the edge of the vessel.
Now with the help of a stick,
push it down
and fry it from the above.
We were frying it at high flame,
now reduce the flame to medium.
And,
from where ever you need to fry it, push it down
and fry it,
so hot oil come over it and fry it.
And look,
the ghevar
has fried a nice brown.
To fry one ghevar
it takes 12-13 minutes.
Put it on sieve stand
so the extra ghee-oil is removed.
Fry all the ghevar the same way.
Handle it carefully
as they are very soft.
While hot they are more soft.
When it cools down
it will become hard and crispy.
After frying 2-3 ghevar, the ghee-oil in the vessel reduces a little.
Pour more ghee-oil in it,
as we need sufficient ghee-oil to fry ghevar.
If it is less,
the ghevar won't fry nicely.
Now let's prepare chashni to make ghevar sweet.
1 cup of sugar
and 1/2 cup of water.
Cook it till sugar melts completely.
Look, sugar has almost melted.
Now add 4 crushed cardamoms,
they add a good taste and smell.
Cook it for 2-3 minutes and then check it.
Cooked chashni 3 more minutes,
now check it.
Drop the chashni like this
and the last drop that is falling from the spoon
a wire is forming.
Chashni is ready,
turn off the flame.
It has cooled down,
check it like this with your fingers.
A wire is forming,
it should be like this.
If chashni is thin
then the ghevar will become soft.
Let it cool down a little,
then pour it on the ghevar.
Do not pour hot chashni on them.
We kept two ghevars on a cup,
now pour a little chashni on them.
So that the syrup which comes out from under the ghevar,
goes to the plate.
As many ghevar as you want to eat,
make them sweet,
keep the rest as it is.
We put sugar syrup around it,
the ghevar has become sweet.
The same way sweeten the other ghevar too.
By sweetening the ghevar in this way, you can keep it in your fridge.
You can eat them by keeping it in the fridge for 10-12 days.
Put one ghevar on this plate
and the other on another plate.
Now put rabri on the ghevar,
we made this ghevar at home.
You can watch the recipe on my channel.
Put a thin layer of rabri on it.
By the way, if you want to eat more put more rabri on it.
The rabri is done.
Now put some almond flakes,
some pistachio flakes
and some kesar strands on it.
You can garnish it as you like,
can add any dry fruits of your choice.
The malai ghevar is ready.
Assemble the second one the same way.
You can eat chashni ghevar by keeping it in fridge for 10-12 days
and malai ghevar for 3-4 days.
Rabri ghevar is ready.
Now we'll sweeten this ghevar in such a way
that you can keep it for a long time.
Look, I've taken boora
and putting it on the ghevar.
You can grind and filter sugar instead
and put it like this.
Pour this boora or sugar,
on the hot ghevar.
When you fry and take out the ghevar,
put it on the plate.
Boora or sugar melts and sticks on the ghevar
and sweeten the ghevar perfectly.
You can sweeten the ghevar like this,
you will love it.
Ghevar is ready.
And as good as they look
they taste better than that.
You won't face any problem in making them.
Remember 4 things,
batter should be smooth,
thin
and ghee or butter should not separate from it.
While frying,
ghee should be very hot
and the flame should also be high.
Pour it thin like this,
make sure the bubbles are over
and then pour the next spoon.
And one more thing,
you made 3-4 ghevar,
then you'll see that the texture of ghevar is changing.
It happens because,
the batter starts to thicken a bit,
as it settles down,
so it thickens.
This is the reason for the change of texture.
So for this add a little cold water to the batter
and again make the ghevar.
The same texture will come.
You won't face any other problem in making them.
The ghevar will become so good,
that people won't believe that you made this.
So you must make this ghevar,
have it and share your experiences with me.
And let me know what should I make next for you.
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