My Name is Alka and I welcome you all at KuppuKitchen.
I am a home chef and a full time Mommy,who loves to cook for her family.
Now, This is the time to move forward and share recipes in easiest way with you all.
Ghewar/ Ghevar/ Malai Ghevar:-
When we talk about India, a rich heritage and beautiful culture came into our mind. Festivals are the immense part of this culture and incomplete without sweets.
We are Preparing Ghewar in India for many years with disputed origin ( from Persia or from India)
We all know that cooking is art and but when we talk about Ghewar it’s a tricky dish but with little tips and tricks we can get perfect disc.
Ghewar most popularly made during the month of August or the auspicious month of Shravana or Sawan when the festival of Teej and
Raksha Bandhan
Ghevar, it's a popular sweet dish that's a little tricky to make; however, once made this delicacy is hard to forget and is something that will make your mouth water.
The making of this dessert recipe is slightly time-consuming, however, it is worth the effort. You can prepare Ghevar on several special occasions like, festivals, family get-togethers, etc.So if you are craving for something sweet and soul-satiating, then prepare this easy sweet recipe and impress your loved ones with your culinary skills.
Nothing's better than an unadulterated sweet dish prepared at home with loads of love. You can use any natural sugar instead of sugar. Ghewar may be eaten with sugar syrup and dry fruits or with Rabdi malai . There are some types of Ghevar made up with cottage cheese , khoya or mango.
Ghewar dipped in sugar syrup has to be eaten in 2 to 5 day’s , with Rabdi it’s better to consume instant and dry Ghewar can be consumed within month after applying fresh sugar syrup or malai .
So please ,Follow this step-by-step Ghevar recipe and enjoy with your loved ones.
Why Ghewar in Savan / Rainy Season:
Ghewar is full off ghee and sugar which fights with the acidity and dryness in body due to rainy season .
We all know that ghee has many remedial properties, good for-
- Digestion
- Weight loss
- Immunity
- Anti inflammatory and Anti cancer properties
- Improves appetite
- As per Ayurveda, ghee is most Satvik( Pure) Food.
- It is alkaline by nature and very helpful in acid reflux.
Ingredients:
For Ghevar:
Ghee -100 gram ( solidified)
All purpose flour - 200 gram
Milk -100 ml
Ice cubes- 6 to 8
Chilled water-200 ml
For sugar Syrup:
Sugar -100 grams
Water-50 ml
Cardamom powder
For Garnishing:
Chopped nuts
Malai or Rabdi -optional
Saffron threads -optional
Steps :-
Step 1: Heat up water and sugar altogether.
Step 2: Add cardamom powder and wait until one thread syrup.
Step 3: Take ghee in a bowl and whisk or rub icecubes with hands.
Step 4: Rub until it becomes soft and spongy.
Step 5: Add flour one by one and continuously mix Until completely mix.
Step 6: Add chilled milk slowly and make sure no lumps in batter.
Step7: Add chilled water to make perfect thin pouring consistency .
Step8:Take a heavy base pan, allow ghee , more than half filled to heat up completely .
Step9: Take batter in squeezer and pour on hot ghee from height.
Step10: Do not hurry but make sure to make gap in between the using any stick .
Step11: Follow the process again and again until you get desired thickness.( atleast 10 to 12 times)
Step12: Maintain the stove at medium high and allow ghewar to cook properly until light brown.
Step13: Take a knife and remove the Ghevar from sides.
Step14 :Take a stick and lift ghewar from middle , drain all extra ghee in pan and place upon Any bowl to drain excess oil.
Step15:Apply sugar syrup with spoon garnish with malai and dry fruits .
Malai ghewar is ready, eat and mesmerize in its delicious rich crunchiness flavour .
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