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The demand for Ghevar is highest during the month of Sawan. This sweet is loved by everyone, and long queues form at shops to buy it.

Importance of Ghevar in festivals

Eating and distributing Ghevar has become a tradition during festivals like Teej and Rakshabandhan in the month of Sawan. Many people also make it at home. In this article, we will show you how to make mini Ghevar at home.

Preparing the Ghevar Batter

To make the batter, you will need the following ingredients: 2 cups all-purpose flour, half cup cold ghee, a quarter cup cold milk (optional), ice cold water, ice cubes, ghee for frying, 2 cups sugar, 1 cup water, half teaspoon cardamom powder, saffron (optional), rabri, chopped pistachios, chopped almonds, and silver work (optional).

Method for making batter

Add ice cubes to the cold ghee and whisk well. When the ghee becomes light and creamy, gradually add the flour. Then add the cold water and form a thin batter. Strain the batter through a sieve to remove any lumps.

Method 1: Making Mini Ghevar in an Appe Maker

Pour some ghee into the appe maker and heat it. Then, pour a spoonful of batter into each mold. After 20-30 seconds, add another dollop of batter and prick the molds lightly with a wooden skewer. Bake until golden brown, dip in sugar syrup, and garnish with rabri and dried fruits.

Method 2: Making Mini Ghevar in a Steel Bowl

Heat ghee in a deep skillet. Place a thick steel bowl in the center and pour the batter into it. After 20-25 seconds, pour in another layer of batter. When the mini ghevar are set, remove them, dip them in sugar syrup, and garnish.

Method 3: Making Mini Ghevar Using Small Ring Moulds

Heat ghee in a pan and place a small steel round ring mold in the center. Pour a spoonful of batter and begin forming a lattice. When the ghevar has firmed up, remove it, dip it in sugar syrup, and garnish with rabri, saffron, and pistachios.

Method of making syrup

For the syrup, bring sugar and water to a boil. When the syrup reaches a light, stringy consistency, turn off the heat and add cardamom powder and saffron. Make sure the syrup is not too thick.

Serving Suggestion

Dip the mini ghevar in sugar syrup and drizzle with chilled rabri. Garnish with pistachios, almonds, and saffron. If desired, you can also garnish with dried rose petals.