Ghevar With Rose Rabdi

 Description 

Ghevar is a North Indian dessert which is a disc-shaped sweet that is made of flour, and ghee. Later the fried disc is soaked in sugar syrup then it is garnished with dry nuts and some silver sheets.

Ghevar is sometimes served dry or even with rabdi, but the best combination goes with rabdi.

Recipe

Ingredients:-

For ghevar batter:-

• Maida/Refined Flour:- 2cups
• Ghee:- 1/2cup
• Ice cubes:- 5-6peices
• Chilled milk:- 2tbsp
• Chilled water as required
• Lemon juice:- few drops
• Saffron:- few strands
• Turmeric powder:- a pinch (for color)

For Sugar syrup:-

• Sugar:- 1 cup
• Water as required

For Rabdi:-

• Milk:- 1/2 litre
• Sugar:- 1/2cup
• Milk powder:- 1tsp
• Cardomom powder:- 1tsp
• Rose syrup:- 1tbsp

For decoration:-

• Almonds:- 20gms
• Pista:- 20gms
• Silver sheets:- a few

Method:-

1) For making the ghevar batter:- Take a bowl and add ghee. Then add ice cubes and rub it with ghee so that it forms into a thick white paste. Then remove the remaining ice and add flour and mix it well.

Make sure not to knead it.

2) Then add chilled milk and mix it well. Add chilled water to form into a thin water-like consistency of the batter. Add some strands of saffron and also a pinch of turmeric powder so that the batter will turn yellow.

3) Then take a hollow shape kadhai and add oil and heat it well on a high flame and place round mould. Make sure to heat the oil at a high temperature.

4) Now slowly add the batter little by little so that it forms into small holes. Then it will form into a disc-shaped and remove and strain it.

Keep it aside.

5) For making the sugar syrup, take a pan and add sugar and water and mix it well. Once it is heated it has to form one string consistency which means it is done. Once the syrup is cooled down, soak the ghevar into the syrup and some chopped nuts and keep it aside.

6) For making the rabdi, Take a kadhai and add milk and let it boil.

Once it is boiled on a medium flame the cream will be formed above so separate the cream at the side of the kadhai and continue doing this process. Then add sugar and mix it well. Add milk powder so that it gets thick faster. Then collect the cream and mix it into the mixture. Once it is done, add the rose syrup and mix it well and keep it aside. Chill the rabdi in the fridge for 1-2hours so that it becomes thick.

7) Now for decorating place the ghevar on a plate and add some silver sheet on the top. Then apply the rabdi on the top. 

Garnish it with some chopped nuts and serve it.