Ghevar with Rabdi

Name: Ghevar with Rabdi
Total time: 5400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 cup ghee (purified butter); 3-4 ice cubes; 1/2 litre chilled water; 1/2 cup sugar; 7-8 Saffron strands; 1 cup Milk; 1+1/4 cup all-purpose flour; 1.5 tbsp Gram flour; 1 tsp cardomom powder; As required Oil for frying; as needed Silver foil

Priyal Bhandari @cook_25433882

#cookingwellnesshacks
Ghevar is an authentic dish that hails from Rajasthan region of India. I made this because the festivities have begun and the festival of Raksha Bandhan has all arrived.

Priyal Bhandari @cook_25433882

#cookingwellnesshacks
Ghevar is an authentic dish that hails from Rajasthan region of India. I made this because the festivities have begun and the festival of Raksha Bandhan has all arrived.

Saved

Ingredients

1 hr 30 min

2 people

1/2 cupghee (purified butter)
3-4ice cubes
1/2 litrechilled water
1/2 cupsugar
7-8Saffron strands
1 cupMilk
1+1/4 cup all-purpose flour
1.5 tbspGram flour
1 tspcardomom powder
As required Oil for frying
as neededSilver foil

Saved

Steps

1 hr 30 min

1

In a mixer, put the purified butter and ice cubes and grind it.
2

Add half cup chilled water into it and mix it again.
3

Add half the quantity of all-purpose and give it a churn again.
4

Add the remaining flour and gram flour and give a mix in the grinder.
5

Add some more water and add cardomom powder and give a final churn.
6

The consistence of the batter should be a thin one. Now, add this mixture into a bottle with a nozzle. (You can take a sauce serving bottle used in restaurants)
7

Keep this bottle in the fridge. Now in a pan put 1/2 cup sugar and 1/4 cup water and bring this to a boil till the time sugar dissolves to make the sugar syrup. To check if this is perfectly made, take a bowl with little water and pour a drop of the syrup. If the drop floats, the syrup is ready.
8

In a thick vessel add oil for frying. Place a ring into this oil and the ring should be half covered with oil. The temperature of the oil should be 180 degrees.
9

Take the batter bottle and squeeze into the hot oil once having a straight dropping form. As you drop this mixture there will foams coming up in the ring. Stop dropping that time and let the foam subside. Then repeat the process again. Repeat this 7-8 times.
10

Now demould the ghevar from the ring. Take out the ring and take the access oil out of the ghevars.
11

Once the ghevars and the sugar syrup cool. Cover the ghevar with sugar syrup.
12

Now take a pan and add 1 cup milk to it. Let it boil on low flame till it forms a thick consistence. Add a little cardomom powder and little sugar (1 tsp approx) and let it cool
13

You can now top the sugar dipped ghevar with this milk mixture. Decorate it with some saffron strands and silver foil and they are ready to serve.