Ghewar Recipe-Perfect Ghewar Recipe-How To Make Ghewar Without Mould At Home-Rakshabandhan dish

Before saying anything, I just want say that Being a brother to a sister is nothing less than a blessing....

❤LOVE YOU SANDEEP BHAIYA❤

Sometimes a lot happens, but we do not understand the words. Start from where and end from where. And when it comes to the loving relationship of brother and sister, then only words fall short in defining their love.Small battles, lots of love, arguing with a squad and getting angry And then convince each other, being sad in saddy moment and be happy in happiness. This is the love of siblings.

The sweetest and most fragile relationship in this world is that of siblings, in which there is a lot of fighting and love too. That is why the love of siblings is celebrated in Indian like a festival, this festival is enjoyed by both the siblings. This festival is called Rakshabandhan. No one knows about Rakshabandhan and when the festival started celebrating, But it is believed that this festival started in Satyuga. 

There are many stories related to this festival in the Puranas…This festival comes once a year in the months of spring "SAWAN"This time Rakshabandhan is on 3rd August. Sister ties rakhi on her brother's hands and feeds him sweets And brothers give gifts to their sister on Rakshabandhan. Basically ties of Rakhi means that the brother should maintain love with all his life and help her in difficulties. Rakhi means taking care of love which is between in brother and sister. Rakhi is tied on the streets since morning and there is the initiative of the sisters who go to the brothers' house with Rakhis and sweets.Besically ties the brother's rakhi with all the sweets, but traditionally Ghevar sweets are famous on Rakshabandhan.Ghevar is a famous dish of Rajisthan.

It is a crispy and sweet dish made from fine flour, which looks like a bee honey comb. Talk of the month of Sawan, and if the name of Ghevar is not mentioned in it, something will be strange.  Ghevar is considered to be a special dessert of Sawan.  Although now the demand for ghevar has reduced somewhat in front of other sweets, but today some people give importance to ghevar only.  

The tradition of giving sindara to sisters and daughters on the occasion of Teej in Sawan is quite old, no matter how many other sweets are kept in it, but ghevar is necessary.  Therefore, it is not possible to break the domination of this traditional sweet ghevar made at special time of the year Rakshabandhan. Anyway now on to the ghevar recipe.Today I am sharing the recipe of Ghevar on the occasion of Rakshabandhan and i hope you will like it.

• Course- Rabdi Ghewar
• Cuisine- Indian
• Prep time- 30 min
• Cooking time- 1 hour
• Total time- 1 hour 30 min
• Difficulty level- easy

Accessories used in this dish

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INGREDIENTS OF RABDI/ MALAI GHEWAR:-

FOR GHEWAR BATTER:-

• Clarified butter- 1 cup
• Ice cubes-  5 to 7 pieces
• All purpose flour- 2 bowl
• Gram flour- 3 tbsp
• Cold water- 1 litre 

FOR GEWAR TOPPING:-

• Full cream milk- 1 glass
• Fresh cream - 1 bowl
• Cardamom powder- 1 pinch
• Sugar - 1/2 bowl(as per taste) 

FOR SUGAR SYRUP:-

• water- 1 glass
• Sugar- 2 bowl
• Food color- (optional) 

HOW TO MAKE RABDI GHEWAR WITHOUT MOULD:-

STEP.1

 Take a deep pan,add 1 bowl of clarified butter and add some pieces of ice cubes to itit. Massage the butter nicely until it is smooth and creamy. 

STEP.2

When the butter becomes smooth and creamy. Add 2 big bowl of all purpose flour and mix it well with the help of whisk and hands too

STEP.3

Add 3 tbsp of gram flour to the batter. Basically adding gram flour, is the secret ingredient to make ghewar so crispy and crunchy. After adding it, Add little cold water to make batter thick-thick and beat the batter very well for about 5 minutes. 

STEP.4

To the whipped batter, take half lemon and squeeze to it. add remaining cold water to the batter and forms it in to the thin batter

NOTE👉:- As ghewar batter is ready and keep it in to the refrigerator for about 30 min. 

STEP.5

 Use a deep pan to make ghevar. The batter comes up as you drop it from a height, the oil is super hot and so there is every chance of an accident if you don’t use a deep pan. As I have used large size kadai to make ghewar, if you don't have deeper pan. 

STEP. 6

Add refined oil/clarified butter for frying ghewar. Once the oil gets heated up and place the mould in to ghee if you have already. Here I am not using any types of mould. I am making it without mould. 

STEP.7

Once ghee gets heated up,and start pouring the batter in super hot oil and make a little space in the center so that it becomes easier to moove ghewar. Pour the batter every 10 to 15 seconds, from a little height only in the center of pan little by little. 

STEP.8

Once you have poured enough batter to make ghewar. Use a knife and fork to make little hole in ghewar. And release the ghewar out of the pan. Now ghewar is ready. 

HOW TO MAKE GHEWAR TOPPING LIKE RABDI/MALAI:-

STEP.1

Take a pan, add 1glass of full fat milk to it and bring milk to a boil on low to Mediam Flame. 

STEP.2

Once milk become boiled, add 1 bowl of fresh homemade cream/Malai, add 1 pinch of cardamom powder and than add half bowl of sugar as per taste to the milk. 

STEP.3

Once all ingredients added to the milk.bring milk to a boil until is forms it in to thick consistency as you want and stirr it continuously on low to mediam flame. 

STEP.4

When the consistency becomes thick as per required, switch off the flame and keep it aside.

HOW TO MAKE SUGAR SYRUP FOR GHEWAR:-

STEP.1

 take a pan, add 1glass of normal water and add 2 bowl of sugar to the pan. 

STEP.2

once the sugar is added to the hot water stir it until the sugar dissolved completely. And simmer the syrup until it attains 2 string consistency. 

STEP.3

Once simmer the syrup as per required. Switch off the flame and keep it cool down. 

HOW TO SERVE THE GHEWAR:-

STEP.1

Take a comb of ghewar, pour it on the top of ghewar and repeat the same once again. 

STEP.2

After pouring the syrup, spread rabdi on it and garnished with nuts.

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