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Lucknow. As soon as the month of Sawan arrives, there is greenery and festive enthusiasm all around. The festival of Hariyali Teej is very special for married women. On this day, women observe Nirjala fast and worship Goddess Parvati and Lord Shiva, but do you know that the festival of Hariyali Teej is considered incomplete without an incomplete sweetness? Yes, we are talking about Rabri Ghevar, one of the most famous and traditional sweets of Rajasthan.

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​Eating Ghevar amidst the monsoon showers has its own pleasure. Often people think that making Ghevar is a very difficult task and only confectioners can make it properly. But it is not so at all! Today we have brought for you a very easy and simple recipe for making Ghevar, with the help of which you can prepare perfectly smooth and crispy Ghevar at home.

Ingredients required to make Ghevar

For batter: 2 cups flour, 4 tbsp desi ghee (chilled/frozen), 4-5 ice cubes, 1/2 cup cold milk, 4 cups very cold water, 1 tsp gram flour.

​For syrup: 1.5 cup sugar, 1 cup water, 1/2 tsp cardamom powder, few saffron threads.
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For decoration: Finely chopped almonds and pistachios, silver foil (optional), cream or rabri.

For frying: Desi ghee or refined oil.

easy method to make

Prepare the syrup: Mix sugar and water in a vessel and put it on medium flame. Add cardamom powder and saffron in it. Cook it till 1 thread of syrup is formed and then turn off the gas and let it cool down a bit.

Make the Perfect Lattice Batter: Add frozen ghee and ice cubes in a large vessel or mixer jar. Beat it until the ghee becomes white and creamy (cream like). Now add milk to it and stir again. After this, add flour and gram flour little by little. Now prepare a thin batter by slowly adding ice cold water into it. Keep in mind that there should be no lumps in the solution and it should be quite thin.

Correct way to fry ghevar: Heat more than half the ghee or oil in a deep pan or ghevar mould. Ghee should be very hot. Now with the help of a spoon or bottle, make a stream of the solution from a little height and pour it exactly in the middle. As soon as the foam subsides, add a little solution again. Do this 10-15 times. Make a small hole in the middle with the help of a rolling pin. When the color of ghevar turns golden brown, take it out carefully with the help of a wooden spoon or tongs and place it on a cheesecloth to drain off the excess oil.

Garnish with sugar syrup and rabri: Pour lukewarm syrup over hot or slightly cold ghevar. If you like Malai Ghevar, then apply a layer of thick rabri over the syrup. Garnish with chopped almonds, pistachios and saffron.

​There, your delicious and crispy homemade ghevar is ready! On this Hariyali Teej, offer this Ghevar made with your own hands and enjoy the sweetness of the festival with your family.

Report: Deepanjali Mishra