Name: Rabri Ghevar recipe by Rita Arora at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: Refined flour 250 gm ( 2 cups ); Desi ghee 50 gm ( 1/4 cup ); Milk 1/2 cup; Water 4 cups ( 2 cups normal and 2 cups cold ); Saffron colour 1 pinch; Lime juice 1/2 tsp; For sugar syrup:; Sugar 2 cups; Water 1 cup; Cardamom pwd 1/4 tsp; Saffron strends 1 pinch; Lime juice 1/2 tsp; For garnish:; Rabdi 2 cups; Chopped almond and pistachios 4 tbsp

ABOUT Rabri Ghevar RECIPE

Rajasthani sweet delicasy. Rabri ghevar is a famour dish of Rajasthani cuisine. Rajasthan is popular for its sweet and tangy dishes. Rajasthani cuisine reflects the tradition of Rajasthan and the dessert of Rajasthan are famous in the worlwide. Rabri Ghevar is a mouthwatering Indian dessert which is liked by everyone. Rajasthani Ghevar is a sweet dish prepared from refined flour, sugar syrup, milk and ghee. You can prepare different types of ghevar like Malai ghevar, Mava ghevar and plain ghevar. Rabri ghevar is a dessert which is prepared in almost every festivals and special occasions of Rajasthan. It is a quick and easy recipe to prepare. By the help of this recipe you can definitely know how to make Rabri ghevar at your home. Initially whip the ghee and ice cubes to get a creamy texture, then remove the ice and add flour and milk to it. Add water to it, mix it properly and prepare a perfect batter. Heat ghee in a kadhai and pour a ladle of batter in the middle of the vessel in a thin stream. Use a thin rod to make a space in the centre and fry the ghevar properly. Now add the ghevar to the warm sugar syrup and then put it on a plate and garnish it with rabri and chopped dry fruits.

Ingredients Serving: 6

Refined flour 250 gm ( 2 cups )
Desi ghee 50 gm ( 1/4 cup )
Milk 1/2 cup
Water 4 cups ( 2 cups normal and 2 cups cold )
Saffron colour 1 pinch
Lime juice 1/2 tsp
For sugar syrup:
Sugar 2 cups
Water 1 cup
Cardamom pwd 1/4 tsp
Saffron strends 1 pinch
Lime juice 1/2 tsp
For garnish:
Rabdi 2 cups
Chopped almond and pistachios 4 tbsp

Instructions

Take a large bowl add ghee and ice cubes to it. Whip it with your hand till you get a creamy texture. Remove the ice cubes and whip again. Add flour and milk little by little and whip continuously. Add water gradually. Be careful that there are no lumps formed. Keep on adding water till you get a smooth, thin, lump free, pouring consistency batter.
Take a round deep wok and fill more than half of it with ghee. Heat it on a high flame till the ghee gets really hot. Take a big ladle of the batter and pour it in the middle of the vessel in a thin stream from minimum six inches in height.
As soon as the batter touches the hot ghee, bubbles should begin to appear. When you pour in the batter, you will see that the batter starts scattering and collects near the sides in a circular fashion, after 2-3 pourings, a complete disc will be formed. If the batter sticks in the middle after pouring, use a thin rod to detach that or to make space in the centre.
Once it is properly fried, take it out very carefully by inserting the thin road in the middle and lifting the whole ghevar with it. Place a bowl on a plate, put ghevar on the bowl so the excess oil will drip in the plate or bowl.
For sugar syrup: Add water and sugar in a pan, bring them to a boil. After the boil, heat it on a low flame for 5-6 minutes till you get one string consistency. Immerse the ghevar in the warm syrup for 2-3 minutes and then place the ghevar on a wire rack. Garnish the ghevar with rabdi and chopped dry fruits.

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