Authentic home cooking from India, with US measurements. 
Rabdi Ghevar
Raksha Bandhan is a festival that celebrates the bond between brothers and sisters, and it is celebrated with great enthusiasm all over India. To make this festival even sweeter, Ghevar is a traditional dessert enjoyed on this occasion.
Rabdi Ghevar
Raksha Bandhan is a festival that celebrates the bond between brothers and sisters, and it is celebrated with great enthusiasm all over India. To make this festival even sweeter, Ghevar is a traditional dessert enjoyed on this occasion.
Open in Cookpad AppSteps
- 1
For the rabdi: Pour the milk into a heavy-bottomed pan and bring it to a boil. Once it starts boiling, add the khoya and mix well. Cook, stirring, for 5 minutes. Add sugar and cardamom powder, mix, and cook for another 5 minutes. Turn off the heat. The rabdi is ready.
- 2
For the ghevar: Gather all the ingredients. In a blender, add the ice cubes and ghee, and blend once.
- 3
When the mixture is soft, add the cold milk and blend again. Gradually add the all-purpose flour, blending after each addition. Add a little cold water in between as needed to make a smooth batter.
- 4
Once the batter is smooth, add the chickpea flour and blend again. The batter should be smooth and thin. Finally, add the lemon juice and mix well.
- 5
The batter should be very thin and cold. This helps the ghevar develop its signature honeycomb texture.
- 6
Heat ghee in a deep, heavy-bottomed pot over medium-high heat. Using a spoon, pour a little batter at a time into the hot ghee (add the batter in small portions only). As the batter forms a lacy pattern, use a knife to make a hole in the center. Continue adding batter after the foam settles, repeating about twenty times. It takes about one small bowl of batter to make one ghevar.
- 7
When the ghevar is formed, stop adding batter. Use a knife to gently loosen the sides so the ghevar sinks a bit and cooks on top as well. When it turns golden brown, carefully remove it with a wooden spoon or knife. Prepare all ghevar this way and place them on a rack to drain excess ghee.
- 8
Once the ghevar cools, brush them with sugar syrup, spread the rabdi on top, and garnish with chopped nuts. You can also add a few rose petals on top if you like.
- 9
If you prefer, you can simply brush the ghevar with sugar syrup and garnish with dry fruits.
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