Namaskar. Welcome to Nishamadhulika.com. Today we will prepare Ghevar. Ghevar is a special dish for Rakshnabandhan and during the month of Shravan it’s available at every good sweets shop. We can always buy the ghevar from the market, but today let’s prepare it at home. So let’s start preparing Ghevar. To prepare ghevar we have taken 2 cups of all purpose flour. In grams it will be 250 grams of flour. We’ve taken 1/4th table spoon of clarified butter to mix into the flour and prepare the ghevar mix. It weighs 50 grams. We also need 50 gms of milk, that’s 1/4th cup milk. To fry the Ghevar we need more clarified butter. You can also use vegetable ghee or refined vegetable oil. First we need to prepare the ghevar mix. Let’s take a large bowl and add ghee to it and add about 8-10 cubes of ice to it. We need to whip it till it takes on a cream like consistency. Let’s start whipping it. The butter now looks like cream and we can remove the ice-cubes. Let’s put them back into the bowl Now whip it again with your hand till it reaches a very shiny and smooth cream like texture. We can feel from the hand and make sure that it’s absolutely smooth with no particles. The ghee is now totally smooth and ready. It looks like cream. Now let’s add the flour to it and mix. We’ll add it little by little and mix. Let’s also add the milk. Let’s add some more flour. We will continue whipping it adding the flour. The aim is to make a very smooth mixture.There should be no lumps. We’ll now start adding water to it. The water should also be added little by little. If you add too much it will be harder to remove the lumps. We’ll whip it till it is a very smooth mix. We’ve added all the flour, let’s add some more water. The mixture is becoming smoother. We will keep adding water and whipping it. Add water little by little. Now the mix is ready and it has a pourin thin consistency. We used about 4 cups of water to prepare this mix. We used 2 cups of normal water to start the mix and then later we used the cold water from the fridge because the ghee starts to separate from the flour, and the cold water prevents that. We’ve taken a little lime-juice and we will add a small teaspoon of lime juice to the flour. This helps to bind it. The oil has started smoking. We have to make sure it’s piping hot. Now we will add the mix little by little. First lets add a big ladle-full and now we will add little by little into the wok. We will pause till the foam in the wok settles down before adding fresh batter. We can make sure there’s a nice hole to add the batter int he mid using a spoon. I took about a ladle full of the mix and put it into the wok in a long stream. Here we are moving the cooked batter to the side so that we have the space to add more batter. There’s no more foam now, let’s add more of the mix. Adding a little batter to the sides to make sure the sides are well bound and stay together. As soon as the foam settles down, we’ll add another tablespoon of the batter in a thin stream. We’ll add as much batter as we want depending on how thick we want the ghevar to be. Now let’s finalize the ghevar by pressing it a little to cook it from the top till it turns golden brown. We can move it around so that it cooks from all sides Make sure the ghee is over it. We can see that it is not golden brown from the top. We have put a small plate on the big one, and we’ll put the ghevar on it so that the ghee seeps out. We can pick the ghevar using a small wooden stick to pick it up. You should handle them very delicately because they can break easily. We will prepare the next ghevar similarly. The Ghevars are now cooked and ready. We needed about 15-18 minutes to cook one ghevar. Now we need to prepare the Chashni (sugar syrup) that will be used to sweeten the Ghevar. To make the syrup we need 2 cups of sugar and 1 cup of water. Let’s cook it till all the sugar is dissolved then we will check it for consistency. The sugar is now dissolved, and the syrup is getting ready. To clean the syrup and remove the impurities we will now add a 2-3 tablespoons of milk into it which will make the syrup clear and pure. All the impurities will be cleared. Let’s add the milk now. The impurities along with milk is deposited in form of foam along the sides of the vessels. You can remove this foam using a ladle or a tablespoon. We have removed all the impurities and we have the clear sugar syrup left. Now let’s check the syrup for the right consistency. To check the syrup we need to put a few drops in a small vessel. Let it cool off, now take a drop between your index finger and the thumb and test its stickiness. You should see 2 strands from the syrup. The syrup is now ready. We’ve taken 4 small cardamoms here. We’ll peel them and grind the seeds into a fine powder. We’ll add this to the sugar syrup so that we get the fantastic aroma and taste of cardamom. Let’s add the cardamom powder to the syrup and mix well. The sugar syrup is also cool now and we can safely touch it without getting burnt. Now let’s coat the Ghevar with it. Take one ghevar and put use a small bowl or plate to separate it from the bottom plate so that it doesn’t get stuck to the plate. Now pour the sugar syrup little by little usinga tablespoon on the ghevar. The syrup will sweeten the Ghevar and all the extra syrup will flow down to the big plate. We’ve coated the ghevar with sugar wholly now. Pick it up gently and put it on a plate. Now let’s put the second ghevar on the bowl to sweeten it. We will sweeten all the ghevars similarly. This ghevar is also sweet now. We’ve cooked the ghevars, cooled them, sweetened them, and now we will coat this ghevar with Rabri. We’ve taken about 200 gms of Rabri. If you need to learn how to prepare Rabri you can go to my website and learn from there. We’ll spread the Rabri evenly on the ghevar using a spoon. We’ve spread a thin layer of rabri over the entire ghevar, and now we will garnish it with pieces of Pistachio and Kesar. Let’s press them a bit using a spoon. Our ghevar is now ready. To garnish it we used pistachios and kesar strands. We can also use Almonds or cardamom powder to garnish. You can select what you like. Preparation of Ghevar is easy, but you need to take a few precautions will preparing it. When you prepare the mix for the ghevar then measure all ingredients properly and carefully. Make sure you mix all the ingredients properly. The mix made using the all purpose flour should be very fine and liquid in consistency. We cooked the ghevar in a Wok, but we can cook it in a Steel bhagona or any other similar vessel as well. But remember that whatever vessel you use it should have a heavy bottom. If you use a thin-bottomed vessel the ghevar will get burnt quickly. While frying the Ghevar, whether you use oil or ghee, it should be very hot. Heat it on high flame till the oil starts emitting vapors. Put the mix in the oil only when it’s piping hot. When the foam from the ghevar settles down, repeat the process. Always fry Ghevar on a high flame. We can sweeten some of the ghevars, and we can also store the unsweetened ghevar if we have prepared many of them. The shelf life of unsweetened ghevar is about 25 days. The shelf life of sweetened ghevar is about 10-12 days in the fridge. Sweetened ghevar is very delicious, but if you want to make it even more delicious you can add a topping of rabri to it. The Ghevar with rabri toppings have a shelf life of only 2 days if stored in the fridge. We should prepare the Rabri ghevars only when we want to eat them. Cook them just 2-4 hours before you want to eat, and put them in the refrigerator and serve them later. Please cook the ghevars, enjoy them and share your experiences with nishamadhulika.com. See you again with a new recipe. Don’t forget to subscribe to my channel.