Rabdi Ghevar is a traditional Rajasthani sweet dish made during festivals like Teej and Raksha Bandhan. It consists of a crispy, disc-shaped fried sweet pastry called “ghevar” topped with rich and creamy rabdi (thickened sweetened milk). Here’s a recipe to make Rabdi Ghevar:
Ingredients:
For Ghevar:
- 1 cup all-purpose flour (maida)
- 1/4 cup ghee (clarified butter), melted
- Ice-cold water, as needed
- Ghee or oil for deep frying
For Rabdi:
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- A pinch of saffron strands (kesar), soaked in 1 tablespoon warm milk
- 1/2 teaspoon cardamom powder
- A few chopped nuts (almonds, pistachios) for garnish
Instructions:
Making Ghevar:
- Prepare Batter: In a large mixing bowl, sift the all-purpose flour. Add melted ghee and mix well. Gradually add ice-cold water, little by little, and whisk until you get a smooth and thick batter. The batter should have a pouring consistency but should also coat the back of a spoon thickly.
- Frying Ghevar: Heat ghee or oil in a wide, heavy-bottomed pan or kadai. Once the ghee/oil is hot, reduce the heat to low-medium. Take a small perforated ladle (ghevar mold) and pour a ladleful of batter into it. Holding the ladle just above the hot ghee/oil, pour the batter slowly into the center. The batter should spread into a circular shape with a hole in the center. Fry until the ghevar becomes golden and crispy. Drain excess oil and transfer it to a wire rack or absorbent paper to cool. Repeat the process with the remaining batter.
Making Rabdi:
- Boil Milk: In a heavy-bottomed pan, bring the milk to a boil. Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Thicken the Milk: Continue simmering the milk until it reduces to about half of its original quantity, stirring frequently. This process will take about 1 to 1.5 hours. Scrape the cream formed at the edges of the pan and mix it back into the milk.
- Add Flavorings: Add sugar, saffron soaked in milk, and cardamom powder to the thickened milk. Stir well until the sugar dissolves completely. Simmer for another 5-10 minutes. Turn off the heat and let it cool down to room temperature.
Assembling Rabdi Ghevar:
- Assemble: Place a ghevar on a serving plate. Pour a generous amount of prepared rabdi over it, covering the entire surface of the ghevar.
- Garnish: Garnish with chopped nuts like almonds and pistachios.
- Serve: Serve Rabdi Ghevar chilled or at room temperature.
Enjoy the decadent Rabdi Ghevar with its crispy layers and creamy rabdi!
