Ghevar is traditionally made in spring. It is specially made in Teej, so if you do not make a perfect forged ghevar, then avoid making these mistakes.
Common Mistakes to Avoid while Making Ghewar: Ghevar is a traditional dessert that is specially made on festivals like Sawan, Rakshabandhan and Teej. It is not easy to make a mesh, crisp and extremely wonderful in taste. Often people make some common mistakes while making ghevar at home, causing it to either remain raw or become very oily. If you also want perfect ghevar like confectionery, then definitely avoid these 5 mistakes:
While making a ghevar, these mistakes will not be made, Avoid these Mistakes while Making Ghewar)
Sloping
- The texture of ghevar solution is the most important. If the solution is too thick, then the ghevar will not become a net and will remain raw. If it is too thin, it will spread to the oil and will not be able to take shape.
- The solution should be so thin that it falls down like a edge, but does not flow like water.
Do not hold the right heat of oil
- If the oil or ghee is very cold, then the ghevar will be wet and oily, and if it is too hot, it can burn.
- Heat oil on medium-high flame. Put a small drop of solution and try, if it starts coming up and then the temperature is correct.
Putting hands while pouring the solution
- Many times people put the solution or tremble, which causes the size of the ghevar.
- Slowly make a edge with a steel jar or atomizer, make the batter from the middle, making the ghevar round and forged.
Premature
- The half -hearted ghevar will not become crisp and will soon be softened.
- Fry the ghevar until its color turns golden brown and the edge does not look crisp.
Hurry
- Putting straight sugar syrup on the hot ghevar can make it soft and end the crispness.
- First cool the ghevar and then add light warm syrup, so that the sweetness is absorbed properly and the texture remains.
Always keep the batter of ghevar cool
- Always keep the batter of ghevar cool so that the forged ghevar can be made. When the batter of the ghevar is hot, it will not be able to spread well in oil or ghee.
- Keep water or milk cool to keep the ghevar cool. Even after this, the batter is getting hot, then you keep the batter on top of the ice, so that the batter remains child.