Easiest Way to Cook Tasty Ghevar with Rabdi

Gilbert Cunningham
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Easiest Way to Cook Tasty Ghevar with Rabdi
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Easiest Way to Cook Tasty Ghevar with Rabdi Delicious, fresh and tasty.

Ghevar with Rabdi. Serve the ghevars topped with a spoonful of the rabri. You have to buy a special ghevar mould to make this delicacy. Rabdi Ghevar: Ghevar is a special Rajasthani dessert made around the time of Saawan and Rakshabandhan.

Ghevar is also associated with the festival of teej.

No specific mould required and you can celebrate Traditional festival with Traditional sweet.

A Rajasthani delicacy as well as famous in the adjoining states of Uttarakhand, Uttarpradesh, Haryana, Delhi, Gujrat and Madhyapradesh.

You can cook Ghevar with Rabdi using 11 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Ghevar with Rabdi

  1. Prepare 1/2 cup of ghee (purified butter).

  2. Prepare 3-4 of ice cubes.

  3. You need 1/2 litre of chilled water.

  4. You need 1/2 cup of sugar.

  5. It’s 7-8 of Saffron strands.

  6. You need 1 cup of Milk.

  7. It’s 1+1/4 cup of all-purpose flour.

  8. It’s 1.5 tbsp of Gram flour.

  9. Prepare 1 tsp of cardomom powder.

  10. It’s As required of Oil for frying.

  11. You need as needed of Silver foil.

Dhinga Gavar is famous festival of Rajasthan known as Ganagaur.

Mainly. "Rabdi Ghevar" a traditional & famous north Indian sweet.

Ghevar is a crispy deep fried discs which are soaked in sugar syrup and garnished with nuts and rabdi to make a special treat!

Ghevar is mostly popular in state of Rajasthan and other surrounding states like Haryana, Uttar Pradesh, and Delhi etc.

Ghevar with Rabdi instructions

  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..

There are so many varieties of ghevar such as plain, mava, paneer or malai ghevar.

For this month's South Vs North Challenge, Manjula of Desi Fiesta, of the North Indian team challenged the South Indian team to make mini ghevar along with rabdi.

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Lift Carefully and put on a plate to drain ghee.

Immerse ghever in the warm sugar syrup for twenty minutes, remove and put it a plate.