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Whilst pouring the batter, pour it from at the least six inches over the oil. This makes sure that the batter falls in a thin stream, and you have that honeycomb texture.
व्रत में रोज़ कुछ मीठा खाने का मन करता है. इसलिए आज हम बनाने जा रहे हैं सिंघाडे के आटे की ...
When the Ghevar is golden and crisp, cautiously take away it over a wire rack. The surplus oil in the Ghevar will drain out.
Ghevar (घेवर) or honey comb dessert can be an Indian delicacy from the Rajasthani Delicacies. It’s typically designed on festivals throughout the monsoon time.
To generate sugar syrup, insert sugar and water in a very pan and allow them to boil. Include milk to get rid of the impurities, after it starts off boiling.
As soon as all of the milk and flour is mixed, start including h2o slowly but surely with standard whisking all over again. Make a smooth working consistency batter by making use of most of the remaining h2o. Now incorporate lemon juice and whisk it thoroughly all over again. Lemon juice helps in binding the flour blend even though frying.