Ghevar is one of the most quintessential monsoon desserts. Here are five varieties of ghevar to relish in monsoon.
Mango Ghevar
Extract mango pulp and mix it with khoya, cream, and a lot of dry fruits like pistachios, almonds, cashews, and other nuts. Prepare the base of the ghevar with desi ghee, all-purpose flour, sugar syrup, and milk. Now, apply this mango pulp mix to it.
Plain Ghevar
It is simply a webbed pie-like structure that is made from sugar, syrup, all-purpose, flour, milk, and ghee.
Multi-Layered Ghevar
Prepare the base of ghevar with desi ghee, all-purpose flour, sugar syrup, and milk. Now, put the conventional khoya layering on the top of each layer.
Instant Ghevar
Simply immerse sooji rusk in sugar syrup and cover it with a topping of choice made from khoya and dry fruits.
Malai Ghevar
Prepare the base of ghevar and coat it with a thick layer of creamy malai, khoya, milk, and even condensed milk.