मैदा छान कर किसी बर्तन में निकाल लीजिये, घी को किसी बड़े बर्तन में डाल लीजिये और बर्फ डालकर हाथ से फैटिये, फैंटते फैंटते घी की जब क्रीम जैसी बन जाय तब बर्फ के टुकड़े निकाल कर हटा दीजिये और घी को एक दम चिकनी क्रीम बनने तक फैट लीजिये, अब इसमें मैदा थोड़ी थोड़ी डालते जाइये और फैटते जाइये, गाढ़ा होने पर दूध मिला दीजिये और थोड़ा थोड़ा पानी डाल कर खूब फैटिये, मैदा डालते जाइये, सारी मैदा डालकर अच्छी तरह मिलाइये और फैटिये और चिकना गाढ़ा बैटर बना लीजिये, अब बैटर में थोड़ा थोड़ा पानी डालिये और घोल को खूब फैटिये, घोल में कोई गुठली न रहे और घोल एकदम चिकना हो जाय.
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You are able to drizzle honey or sugar h2o in excess of ghevar For anyone who is new to cooking or have no idea about earning sugar syrup.
JNTUH has released the TS EAMCET 2025 you can try this out confess card from 19th April 2025. Candidates can accessibility the confess card by way of on-line method. The authority doesn't mail the confess card by means of publish or another offline method.
Fill the pan approximately 50 % with oil/ghee for deep frying it. You should not fill the pan with oil/ghee around ¾th amount. The time you pour the batter into sizzling oil, the oil comes up and should overflow. So, fill only 50 % from the pan with oil/ghee.
Suggest an action prepare. As you’ve assessed the doable variants, propose the most beneficial solution to the most crucial issue. Make clear why it’s one of the most correct program of action.
These include starting up with any descriptive concept. The topics are then noticed, as well as the gathered details is compared to the preexisting methods.
Often use ice chilly water and cold milk to help make batter mainly because it helps prevent the ghee separating from the batter when whisked repeatedly.
Sugar syrup - Should you be intending to retail outlet it, do not add sugar syrup to it. Transfer it to an airtight container and retail store it. When all set to consume, put together sugar syrup and pour above it.
As soon as the Ghevar is golden and crisp, very carefully take out it with a wire rack. The excess oil from your Ghevar will drain out.
Solution: Certainly, the correction facility has become furnished by the authority for individual sections only.
A deep, thick-bottomed pan is a necessity. Why? Because Ghevar batter is like a rebellious teen—it splatters in all places! A shallow pan implies ghee spills throughout your stove, and nobody would like that kind of cleanup.
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