Kesari Rabri Ghevar

Name: Kesari Rabri Ghevar
Total time: 3600 s
Yield: Makes 3 serving
Cuisine: Indian
Ingredients: 1 cup Seived Refined flour; 4 tbsp Desi ghee; 4-5 Ice cubes; 1/2cup Milk; 1 tsp Besan/gramflour; 1 tsp Lemon juice; 1 cup sugar; 1/2 cup watered saffron strings; 1/2 tsp Rose water; 1 cup kesari rabri; as required Few nuts and silver leaf to garnish; as needed Desi ghee to fry

Sangita Kalra @sanria_savoury

Read beautiful lines on this sweet . Sharing with you all
Let the sweetness of Ghewar fill in your life.
In the joy of swings,
Give yourself a dive.
Let the colour of henna, paint your love life &
Let this festivity make all the misunderstandings subside
"Happy Teej"!!

Ghewar, a disc shaped traditional sweet of Rajasthan has a crust, honeycomb like structure . It is mostly made on the occasion of Teej and Raksha Bandhan in the auspicious month of sawan.This is made in many flavours . Here in this recipe, I have made it in kesar/saffron flavour. Saffron has very subtle aroma with very impressive health benefits. It is very powerful and expensive spice. Good for memory and skin too.
Overall this dish became a scrumptious dessert and it's one bite only ,takes you to a joyous ride to a wonderland.
Ghewar is usually made in moulds to give a perfect shape ,but here I have not used any moulds ,with easy tricks and tips ,they came out very well. #spiceweek7 #sangitakalra

Sangita Kalra @sanria_savoury

Saved

Ingredients

1hr

Makes 3 serving

For ghewar
1 cupSeived Refined flour
4 tbspDesi ghee
4-5Ice cubes
1/2cupMilk
1 tsp Besan/gramflour
1 tspLemon juice
For chasni /sugar syrup
1 cupsugar
1/2 cupwatered saffron strings
1/2 tspRose water
1 cupkesari rabri
Kesari Rabri/rabdi
as requiredFew nuts and silver leaf to garnish
as neededDesi ghee to fry

Saved

Steps

1hr

1

Take a mixture jar add ghee and ice cubes. Grind it. You will notice that the ghee becomes hard lumpy. Now add in milk. Churn again.
2

Add maida little by little and churn. Add little cold water. Just like we make creamy batter. Add in besan and lemon juice. Churn again. The mixture should be little watery.
3

Pour this thin batter in a sauce bottle with a long nozzel. Take a deep thick plated vessel or a kadai. Add ghee in it. Usually this sweet is made in desi ghee. But you do not like using it,fry in cooking oil but please do not use mustard oil
4

Heat the ghee to a piping hot temperature. Pour some of the batter in the center. Wait,let it spread. Then pour little again in the centre. Then pour from the edges all around. Keep the flame to medium to high. With the help of wooden rolling pin give a round space in the centre. The mixture will easily move a bit. You can also use a long knife to make a hollow space in the centre.
5

Let the sides get crispy, be patient. Meanwhile take a deep vessel on top of it keep a steel seive. Now with the help of ladle,and knife or a long squear take out gently put it on the seive. You will see that all extra ghee gets drained out and get collected in that deep vessel. You can collect it and reuse it later. Like this make with the left over batter.
6

Now let's prepare the kesari chashni. In a pan add sugar and water cook n keep stirring.Soak few saffron strands in hot water. Saffron will leave its beautiful Colour. Cook the chashni till you get one string. Add rose water and kesari water to it.
7

Cool it a bit but not fully chilled. Pour it all around with the spoon on the ghevar. Put the ghewar on a grill with a tray down so that all extra chashni drips down. Now pour the kesari rabri on top,garnish with nuts of your choice and enjoy this mouth watering and drooling dessert!!
8

Tips or notes
1)Keep the rest left batter in vessel on the ice cubes.
2) When you pour the mixture for the first time,do not try to make a hole at that time. Pour it again the second time and third time then try to make a hole.
3) If you already have a mould make in that.