Ghevar Rabdi Recipe | Ghevar Recipe । मलाई घेवर । Rajasthani Malai Ghevar | Rabri Ghevar | Rakhi

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture with less saturated fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with a distinct flavor.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and lower in cost.

Take 1/2 cup of pure desi ghee in a bowl.

Add 6 to 7 ice cubes to the ghee.

Whisk the ghee with ice cubes until it becomes creamy, about 5 minutes.

Remove the excess ice cubes from the ghee.

Add 1 cup of all-purpose flour (maida) to the creamy ghee and mix well.

Gradually add chilled water (3 to 4 cups) to the mixture, little by little, to avoid lumps.

Add the juice from 1 lemon to the batter.

Place the bowl with the batter on a larger bowl filled with ice to keep it chilled.

Take 1 cup of batter out and keep the rest in the fridge.

Heat oil in a narrow vessel on high flame for frying the Ghevar.

Pour chilled batter into the hot oil slowly, one spoon at a time, allowing bubbles to form before adding more.

Make a small hole in the middle of the Ghevar with a knife and continue pouring batter in the center.

Fry the Ghevar for about 5 minutes until golden brown, then release it from the sides of the vessel to let it drop into the oil.

Let the excess oil drip off and place the Ghevar on a rack to cool.

For the sugar syrup, take 1 cup of sugar and add just enough water to soak it, then cook until it reaches a one-string consistency.

Add powder from 2 cardamom pods to the syrup and let it cool.

For the Rabdi, heat 700 ml of milk on a slow flame until it thickens and turns a rose color, stirring occasionally.

Add powder from 2 cardamom pods to the milk once it starts boiling.

Add 2 tablespoons of sugar to the thickened milk and stir until combined.

Once the Rabdi is thick and grainy, remove it from heat.

Transfer the cooled Ghevar to a plate, pour the sugar syrup over it, and then add the Rabdi on top.

Garnish with chopped almonds, pistachios, saffron soaked in milk, and dried rose petals.

For the plain Ghevar, pour more sugar syrup over it and garnish similarly.

Store any leftover fried Ghevar in an airtight container for up to a week, adding syrup or Rabdi before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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