Ghevar with Rabdi

Ghevar with Rabdi Recipe
  • Dessert
  • Servings
  • 2Spicy
  • 45 MinsCook Time
  • Cuisine : North Indian
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Ingredients

Ingredients for Ghevar

  • 2 cups (200 grams) Plain flour (Maida)
  • 1 tbsp (10 grams) Besan (Gram flour)
  • 1/4 cup melted Ghee
  • A few drops of Kewra essence (optional)
  • Yellow colour (optional)
  • 5-6 Ice cubes
  • 1 cup Sugar
  • 1/2 cup Water
  • A few Rose Petals and Kesar for garnish

Ingredients for Rabdi to serve with Ghevar

  • 3 cups full-fat Milk
  • 2 tbsp Sugar
  • 1 tablespoon of  Khoya (Mawa)
  • 1/2 cup of Condensed Milk
  • Green colour (optional)
  • 2 Bread slices powdered
 

Cookwares

Kadai, Bowl, Spoon

Step By Step Method

  • Step 1

    Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.

    Step 2

    Remove from the heat and keep warm.

    Step 3

    Combine the flour, besan and melted ghee in a bowl. Take care that no lumps are formed whatsoever.

    Step 4

    Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed. Water and ghee should not separate. Keep it in the freezer for 10 minutes.

    Step 5

    Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate. The batter should be of a coating consistency.

    Step 6

    More water and ice cubes can be added when needed to achieve the required consistency and to take care the ghee does not separate out. Keep the batter in a cool place away from the heat.

    Step 7

    Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould. Remove 2 ladles of the batter at a time into a small bowl.

    Step 8

    Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream.

    Step 9

    Once the froth of the batter settles down, pour in another spoonful in the centre in a thin stream.

    Step 10

    Repeat this five times, while making a hole in the centre of the ghevar using a wooden spoon or stick every time the froth settles down. Pour the batter into this centre each time very carefully.

    Step 11

    Increase the flame and allow it to cook, till it turns golden brown.

    Step 12

    If necessary introduce hot ghee in the centre of the ghevar 2 or 3 times till it cooks well.

    Step 13

    When the centre is firm and cooked, pull the ghevar out gently from the mould, by inserting a wooden spoon into the centre. Now immerse the ghevar in sugar syrup, drain quickly and place on a serving deep bowl.

    Step 14

    Repeat the above steps till you exhaust the batter by making more ghevars. Serve the ghevar by topping Rabdi over it. Serve garnished with rose petals and Kesar.

    RABDI

    Step 1

    Bring the milk to boil in a broad non-stick sauce pan.

    Step 2

    Add sugar and condensed milk, mix well and cook on a medium flame for approximately 8 to 10 minutes.

    Step 3

    Add khoya and the powdered bread crumbs. Make sure you are stirring continuously, taking care that the milk does not adhere to the bottom of the pan.

    Step 4

    Allow it to cool completely and refrigerate for 2 to 3 hours.Serve chilled, along with the Ghevar. 

     

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