Name: Rabdi Ghever recipe by Neelam Barot at BetterButter
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 5
Ingredients: For ghever; Maida 2 cup; ghee 1/2 cup; Cold milk 1/2 cup; Cold water 4 to 5 cup (as needed); Ice block 1 or 2; For Sugar syrup :-; sugar 1 cup; Water 1 cup; cardamom powder 1 tsp; For rabdi :-; full cream milk 1 litter; Sugar 1/2 cup; Roasted crushed almonds 2 tbsp; Crushed cashews 2 tbsp; Crushed pistachio 2 tbsp; Cardamom powder 1/2 tsp; Nutmeg powder 1/2 tsp; Saffron strands 10; For garnish :-; Crushed almonds; Crushed pistachio; Saffron strands 7 to 8; Rose patels 7 to 8

ABOUT Rabdi Ghever RECIPE

Very famous and taditional sweet from pink city Jaipur, Rajasthan. I am a big fan of ghever so i tried this sweet first time at home. Would like to many thanks to our master Chef, our family member Poonam Kothari ji for her super recipe.

Ingredients Serving: 5

For ghever
Maida 2 cup
ghee 1/2 cup
Cold milk 1/2 cup
Cold water 4 to 5 cup (as needed)
Ice block 1 or 2
For Sugar syrup :-
sugar 1 cup
Water 1 cup
cardamom powder 1 tsp
For rabdi :-
full cream milk 1 litter
Sugar 1/2 cup
Roasted crushed almonds 2 tbsp
Crushed cashews 2 tbsp
Crushed pistachio 2 tbsp
Cardamom powder 1/2 tsp
Nutmeg powder 1/2 tsp
Saffron strands 10
For garnish :-
Crushed almonds
Crushed pistachio
Saffron strands 7 to 8
Rose patels 7 to 8

Instructions

In bowl add ghee and ice block then rub it.
When mixture turns white remove ice block from mixture.
Now add half maida flour and mix it with your finger tips.
Then again add flour and mix it.
Now add milk and mix with your finger tips.
Now add 1 cup chilled water and mix it.
You need thin batter so don't kneed it.
Add water little by little in mixture and make batter.
Make batter in poring consistency and leave for 20 minutes.
Heat ghee in nonstick pan or deep vessel.
In hot ghee, pour 1 tablespoon batter in pan.
Make a hole in the middle with pointed stick and simultaneously pour 1 tablespoon batter,repeat the same process 9 to 10 times.
Press down the Ghevar, fry till golden brown and crisp.
When it done remove from pan carefully and leave aside.
Make all ghever in same way.
Boil and reduce 1 liter milk, add 1/2 cup sugar in it.
Add crushed almonds, cashews, pistachios, nutmeg powder, cardamom powder and saffron strand.
Boil for 2 minutes, take the rabdi off the heat.
Mix 1 cup sugar and 1 cup water on low heat.
Add 1 teaspoon cardamom powder.Boil till two string consistency is archieved. Remove from heat.
Pour 2 + 2 tablespoon of sugar syrup on top of the Ghevar. Make all the same way.
Spread some rabdi on top and garnish with crushed almonds and pistachios.
Decorate with a few saffron strands and rose petal.

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