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Make your rabdi ahead of time. This saves time and enables you to concentrate on frying Those people Ghevars to perfection.
But with the simple recipe and steps specified below, Now you can make ghevar at home with no Exclusive pan/mould.
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In addition some suggestions, tips and serving ideas for ghevar recipe. To start with, I'd personally intensely advise sieving the maida or simple flour prior to continuing Together with the batter preparation. Next, Make sure you rub the ghee with ice until it reaches a thick product like consistency.
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Be sure to use a deep and thick bottom pan to fry Ghevar. When Ghevar batter is poured during the ghee it splatters, Therefore if you use shallow vessel then ghee will spill out with the vessel.
Even though pouring the batter, pour it from at the least six inches higher than the oil. This makes certain that the batter falls in a skinny stream, and you have that honeycomb texture.
एक एक करके सारे घेवर जो आपने बनाये हैं वे मीठे कर लीजिये, अगर घेवर से चाशनी निकल रही हो तो जिस थाली में मीठे घेवर रख रहें उस थाली को तिरछा रखिये ताकि अतिरिक्त चाशनी निकल कर थाली में नीचे की ओर इकठ्ठी हो जाय, या घेवर के नीचे कोई प्लेट रख लीजिये थोड़ी ही देर में घेवर से अतिरिक्त चाशनी निकल जाती है.
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For those who keep on to pour the chilled batter prior to the bubble settles down then the temperature of your oil will fall. In the event the temperature on the oil drops, you will not receive the porous texture of Ghewar. So, the trick for getting great Ghevar is piping sizzling over here oil and chilled batter.
After the ghevar turns into golden brown, take away it with the pan cautiously and transfer it to some wire rack to empty off surplus oil/ghee. To help with easy cleaning, I have placed a plate underneath the wire rack so that any more oil is gathered about the plate.
गुड़ के बिस्कुट या गुड़ की पापडी खाना सभी को बहुत ही पसंद होता है. यही अगर घर की बनी हो त...