सिर्फ 10 रुपय का मैदा और 4 चम्मच घी से किसी भी बर्तन में बनाये घेवर /तीज अधूरी है बिना घेवर😊#ghewar
सावन के इन त्योहारों पर बनायें पारंपरिक परफेक्ट रबड़ी घेवर|Rajasthani Rabdi Ghevar|Rakhi Special|
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Sawan bhi hai teej bhi hai aur rakshabandhan bhi hai to ghevar banana to banta hai, aj mai apko bilkul accurate step by step samjaungi ap kewal 10rs ke maida se khub sare ghevar bana ke taiyar kar sakte hai ghar ke kisi bhi bartan me koi sancha nhi chhaiye isme. Recipe ko ache se dekhe samjhe uske bad ghevar banana suru kare isliye maine video ko itna lamba rakha taki apke sare doubt clear ho jaye.

राजस्थानी प्रसिद्ध रबड़ी घेवर एकदम हलवाई स्टाइल जालीदार घर के किसी भी बर्तन में बनाये |
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Method:
Set a pan on medium heat, add ghee and just melt it, do not heat it a lot.
Further, in a mixer grinder, add the melted ghee and few ice cubes, grind it well until the ghee gets frozen, scrap off the frozen ghee on the grinder jar wall, make sure if there is any water in the jar make sure to drain it off, there should be no water.
Once frozen add refined flour and besan in batches and combine the ghee and flour together, the texture should be crumbly and not at all like a dough.
Once it becomes crumbly, add chilled water in batches and grind well, to make a smooth flowy batter. The temperature of the batter should be chilled throughout the grinding & combining process.
Once a smooth and flowy batter is made transfer it in a squeezy bottle, keep the batter refrigerated until you fry them for making ghevar.
For making ghevar, set oil / ghee in a flat bottom vessel, here i'm using almost 5-inch round ring that is almost 2 inch in height, you can use any shape or size cutter or ring, you have to put the ring in the oil and the oil has to be almost 1 cm lower to the rim of the ring.
Once the oil is heated well, pour in the chilled batter in batches, as soon as you pour little batter there will be bubbles formed, and so it is necessary to keep the batter chilled, as when the cold batter is fried in hot oil the formation of bubbles makes those mesh pattern to make ghevar. Once you pour the batter little by little in batches for at least 6-7 times, a layer will be formed carefully make a hole in the centre using a rolling pin, once the hole is formed, pour the batter again in batches in the centre for at least 10-12 times more, in total you have to pour 18-20 times, more the batter you pour thicker the ghevar will be. You can make these ghevar in advance and keep it in an airtight container for couple of days.
To ensure that the batter is chilled throughout the frying process you can dip the bottle in ice cold water.
Your ghevars are ready, serve by dipping it or pouring some sugar syrup and topping it with lacche wali rabdi and some nuts of your choic