How can it be possible that Ghevar, the traditional dish of Rajasthan, is not eaten in the month of Sawan? However, this Rajasthani flavor is now available in the markets throughout the year. But the unique pleasure of eating with juice comes only in the holy month of Saavan. Most of the people depend on sweet shops to taste this Ghevar. But today we will tell you how to make this special sweet at home, what things should be kept in mind while making it and which ingredients should be taken in what quantity. This will explain the whole simple process.

Famous confectioner Narendra Singh, who has been making this flavor for many years, said that both men and women can make Ghevar at home. To make this, first of all you have to take 200 grams of ghee and some ice cubes. Then make butter by beating both of them. After making butter properly, you have to take 1 kg flour and 1 kg milk and mix these four things together and make a good batter.

Women who are thinking of making Ghevar at home will not need a Ghevar mold like in the market. Women can make Ghevar at home by mixing ghee in betel leaves and Bhagoni. Prepare by heating ghee as per the recipe.
The thing to keep in mind while cooking ghevar is that by adding milk to the ghevar batter, it solidifies quickly and gets cooked quickly. Therefore, utmost attention should be paid to their education.

After it is cooked thoroughly and cooled, sugar syrup is added to the ghevar to sweeten it. While stirring the syrup, it is important to keep in mind that the syrup should be thin and not too hot. If you pour hot and loose syrup on it quickly then the ghevar will break quickly and if the syrup is perfect and cold then the ghevar will cook properly and will not break easily.

According to the confectioner, if you want to double the taste of home-made ghee, then you can add cardamom powder, mawa and sweet butter on top and if you want to decorate the ghee with taste, then you can also add pistachios. – Chop dry fruits over ghee.