Rabri Ghevar

Name: Rabri Ghevar
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 3 tablespoons ghee (clarified butter); 1 cup milk (about 240 ml); 8-10 ice cubes; For sugar syrup: 2 cups sugar (about 400 grams), 1 cup water (about 240 ml), 5-6 strands saffron; 3-4 cups ghee (for frying); 4 1/4 cups milk (1 liter); 1 teaspoon cardamom powder; 1 teaspoon sugar; 1/2 cup mixed nuts, chopped

Sakshi Lodhi @cook_13330702

Delhi

Rabri Ghevar

Sakshi Lodhi @cook_13330702

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Ingredients

1 2/3 cupsall-purpose flour (about 200 grams)
3 tablespoonsghee (clarified butter)
1 cupmilk (about 240 ml)
8-10ice cubes
For sugar syrup: 2 cups sugar (about 400 grams), 1 cup water (about 240 ml), 5-6 strands saffron
3-4 cupsghee (for frying)
For rabri:
4 1/4 cupsmilk (1 liter)
1 teaspooncardamom powder
1 teaspoonsugar
1/2 cupmixed nuts, chopped

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Steps

1

In a large plate, beat the ghee and ice cubes together until the ghee turns white and creamy.
2

Gradually add a little flour and a little milk at a time, mixing continuously to make a smooth, thin batter.
3

Heat ghee for frying. Pour the batter into a squeeze bottle. Pour a little batter from a height into the hot ghee, a little at a time. Make a hole in the center. Fry until the edges start to leave the pan, then gently press down and fry until golden.
4

To make the sugar syrup, combine 1 cup water and sugar in a pan and cook until it forms a syrup. Place the fried ghevar on a rack, pour sugar syrup over it, then top with rabri. Garnish with chopped nuts.