Rabri Gehvar

Name: Rabri Gehvar
Cuisine: Indian
Ingredients: For gehvar -; 250 gm all purpose flour; 50 gm ghee; 50 gm milk; 1 cup water; 10-12 ice cubes; For sugar syrup -; 3/4 cup sugar; 3/8 cup (¼ + ⅛) water; 5 drops lemon juice; 10-12 saffron sticks; For rabri -; 2 cup milk; 100 gm condensed milk; 2 tbsp sugar; 3/4 tsp cardamom powder; To garnish -; 60 gm almonds; 40 gm pistachio

Cook With Neeru Gupta @cook_9019151

Abohar (Punjab)

#diwalidelights.....Rajasthan is a sweet state, it has many dishes that will give you happiness, but Ghevar is one. This is the easiest recipe for making Gehvar. This is my mother's recipe. I have learned from my mother. It's traditional and very delicious.

Cook With Neeru Gupta @cook_9019151

Saved

Ingredients

For gehvar -
250 gmall purpose flour
50 gmghee
50 gmmilk
1 cupwater
10-12ice cubes
For sugar syrup -
3/4 cupsugar
3/8 cup (¼ + ⅛) water
5 dropslemon juice
10-12saffron sticks
For rabri -
2 cupmilk
100 gmcondensed milk
2 tbspsugar
3/4 tspcardamom powder
To garnish -
60 gmalmonds
40 gmpistachio

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Steps

1

For Gehvar -
2

In a bowl add ghee and 4 ice cubes.
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Then using your hands, beat the ghee until it's fluffy.
4

For the shortening, add little flour then mix well.
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Add some milk and make a smooth, lump free batter.
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Add more flour and repeat the process.
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Pass the batter through a fine sieve to remove any lumps.
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In a tall thick bottomed pot, add ghee until ¼th full and let it heat up on high heat.
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Drop roughly batter from height (about a feet).
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So that it forms a continuous stream. You will see it splatting, foaming and moving on the side of the vessel.
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When the foam settles down, pour another batter in the center.
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Move the batter in the center to the side, thus making a nice sized hole in the center to pour the batter in.
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When ghevar has nicely browned keep it holding over the pot for about 30 seconds until all ghee drains off.
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Keep the ghevar aside to cool off.
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For syrup -
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In a pan add sugar, water and saffron.
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Let it boil.
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Turn off the flame add lemon juice to prevent crystallization and let it cool off.
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Stack the ghevar one on top of the other and pour the syrup with a spoon, little by little, all over the top Gehvar.
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For rabri -
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In a pan add milk, condensed milk, cardamom powder and sugar reduce the flame.
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When the milk reduces to a thick paste, turn off the flame.
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To assemble -
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Right before serving, warm the rabri and spread it over the ghevar.
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Sprinkle the chopped almonds, pistachio.
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Our rabri gehvar is ready to serve.