Teej 2020: Give Basic Ghevar A Fruity Makeover – Make Mango Ghevar This Festive Season

Rains usually are not the one factor that offers us pleasure on the onset of monsoons, the festive vibe additionally begins filling the air round us and there’s no higher meals than ghevar to have a good time this stunning season with. Ghevar is without doubt one of the most scrumptious conventional Indian sweets however can be short-lived for simply a few months. So, it is solely pure that every one Indian households hog on this mithai so long as it lasts. Teej 2020 is the proper pageant to kick-off the ghevar season.

Whereas we’re glad to welcome ghevar and the brand new season produce, we aren’t fairly able to bid adieu to our favorite summer season fruit – mango. So, we considered combining our love for the 2 meals and tried mango ghevar, which shocked us with its distinctive flavour and irresistible deliciousness. Are you additionally curious how mango ghevar tastes like? Then, make the ghevar at home with this straightforward recipe.

(Additionally Learn: Make Sooji Milk Cake Mithai Without Mawa At Home For Teej And Rakhi)

Mango Ghevar Recipe –

(Makes – 2 medium-sized ghevar)

Components –

For ghevar –

2 cups all-purpose flour

Four tbsp ghee

Four-5 ice cubes

Half cup milk

Half cup water (approx.)

Ghee for frying

For sugar syrup –

1 cup water

Half cup sugar

Half tsp cardamom (elaichi) powder

For mango dressing –

1 cup mango pulp

Half cup condensed milk

Dry fruits for garnishing

Methodology –

1. Take ghee in a bowl. Add ice cubes and blend ghee and ice cubes until ice melts and ghee turns white in color.

2. Add milk and flour and blend completely. Then, add water and whisk to make thick however clean batter.

three. Take a spherical heavy bottomed vessel of medium dimension or of the scale you need your ghevar to be. Fill it half-way with ghee and let it boil.

Four. Pour half a glass of batter within the boiling ghee, as soon as its foam settles, pour extra batter until a spherical disc kinds. Let it flip crispy brown and take away it. Likewise, make one other ghevar.

5. Now make sugar syrup by boiling sugar and cardamom powder in water. Pour the sugar syrup everywhere in the ghevar.

6. Now, combine condensed milk (you can too make condensed milk or rabri at home with this recipe) and mango pulp to get clean paste. Unfold it over the ghevar in circles. Garnish with dry fruits and serve.

Benefit from the festive season with the monsoon-special ghevar with the summer season goodness of mangoes.