Ghever Recipe

Introduction – This is a famous Rajasthani delicious sweet dish. Ghever Recipe is a special traditional dish prepared in Rajasthan and northern India on Rakshabandhan and teejo Utsav a festival in the month of Sawan. Due to the excessive moisture generated from the rains in the month of Sawan, where other sweets do not give the test, on the other hand, due to excessive humidity in Ghevar, they become more delicious. In India, there is a special tradition of giving Ghevar as a sweet along with special gifts on the first Teejo festival of a girl after her marriage. Giving Ghevar as a gift to sisters and daughters is religiously considered very auspicious. Many types of ghever are made in the market like dry ghever, pale ghever, sweet ghever, saffron ghever, mawa ghever, and rabdi ghever. In this recipe, ghee is beaten with ice, and flour (maida) is mixed with milk and water to prepare a very thin batter, which is prepared by a special process of deep frying, sugar syrup is deep to it, garnished with chopped dry fruits and served. Let’s make this traditional special delicious sweet dish.

Preparation Time – 20 – 25 Min
Cook Time – 30 – 35 Min
Total Time – 45 Min
Servings – 4 servings
Cuisine – Indian

 

Ghever Recipe Ingredients:

 

For Ghever Better

• 250 gm Maida
• 50 gm – Milk
• 50 gm – Ghee
• 700 to 800 gm – Water
• 1 ltr – Cooking Oil

For Suger Syrup

• 400 gm – Suger
• 250 gm – Water
• 1 tablespoon – Lemon juice
• 1 services – Milk
• 8 – Green Cardamoms (powder)

For Garnish

• 12 – Almond (chopped)
• 12 – Cashew (chopped)
• 1 teaspoon – Pistachio (chopped)

Ghever Recipe Direction:

 

Step 1
First of all, we will cut all our dry fruits and sift the flour through a sifter. Will put Ghee in a big bowl add a big piece of ice and let the ghee beat well clockwise with my hand. While beaten, the ghee freezes, remove the ice cubes from the bowl and beat the ghee well by hand until it becomes like a cream. Now put a little flour in it and keep mixing it well with your hands.
Step 2
As the flour becomes ready, after that we will add milk to the mixer and mix it well add all the flour and add water and lemon juice and mix it well by hand, taking care that no lumps remain in the batter. The consistency of the batter should be very thin, when we drop it in the pan, it should fall in the form of a stream. Now a thin batter is ready to make our ghever. Batko will fill in a plastic bottle of tomato ketchup which makes none.
Step 3
Take a flat nonstick pan and place it on the flame add cooking oil and let it heat up. Increase the pan as much as the size of the ghever we want to keep. Will check by putting a drop of ghever batter inside the oil, if that drop immediately rises and starts floating then our flame is perfect for making ghever. If we don’t have a ketchup bottle, we’ll use a large serving spoon.
Step 4
Stir the batter well with two service spoons and pour one service full batter into the hot cooking oil carefully about 6 to 8 inches from the top making a stream. As soon as we put the batter inside the hot oil, a peep is froth inside the oil and after that, the froth ends, after about 1 to 2 minutes, again two service spoon batter will be poured from the middle making a stream.

 

Step 5
After every 2 minutes, pour the batter in a stream like this. Holding this spoon from the opposite side, keep making holes in the middle of the cooking oil, keep in mind that the batter should not collect in the middle. By pouring the batter, again and again, a thick layer of ghever gets deposited inside the cooking oil while roasting. By streaming the batter as the base, when we put it inside the cooking oil again and again, then the batter floats down and comes up and keeps set on top of the old layer, in the same way, a thick layer is formed layer by layer. A fairly thick layer is formed after 5 to 6 applications.
Step 6
Keep adding as many times as you want a thick layer of ghever. Let it slow the flame and let the ghever cook till it turns golden. Cut the ghever from the edges with the help of a knife. Lift the ghever from the center by holding the serving spoon from the opposite side. Take out the gever from the cooking oil place it on a large plate and lift it slightly from one side so that its extra oil comes out.
Step 7
Prepare ghever in the same way using the remaining batter.  Now we will prepare sugar syrup for Ghevar. Put sugar, water, and a little milk in a deep vessel and keep it for cooking, milk clears the dirt made by the sugar in the Keep. keep stirring the sugar syrup with a spoon. When the syrup comes to a boil, stop stirring it and slow the flame. Discard the dirty scum on the top of the syrup from the spoon.
Step 8
Just boil it for 4 to 5 minutes and check it with your finger. We need a string syrup for Ghevar. Pour two drops of the syrup on a plate, let it cool, and check the consistency of the syrup with your fingers. When the sugar syrup is ready, turn off the flame and add green cardamom powder iCoole. cool the syrup slightly. Now we will keep our onevar on a plate and pour a little sugar syrup over it.
Step 9
Pour sugar syrup on all sides of the giver and sweeten it. Will raise the plate of ghever a little higher from one side so that all the extra syrup comes out inside it. After 10 minutes we will take out the ghever and keep it on another plate add chopped dry fruits and garnish it.
Now our delicious Ghever Recipe is ready, serve after it cools down.
Check out our shahi tukda recipe for topping gavar with rabdi. To make rabdi ghever, do not add dry fruits after coating the ghever with sugar syrup. We have given the recipe for making rabdi in shahi tukda recipe. After making rabdi, topping the ghever well and after it cools down, garnish with dry fruits and serve.