Ghevar with Rabdi
Ghevar with Rabdi

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, ghevar with rabdi. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hey Friends I am here with my new recipe for this festive season GHEVAR -in this video I hve covered both recipes -simple ghevar with sugar syrup and Ghevar. Ghevar, Rajasthani Ghevar,Rabadi Ghevar,Malai Ghevar, Rajasthani Rabri Malai Ghevar Ghevar Recipe - घर पर राजस्थानी स्पेशल घेवर बनाने का सही तरीका सीधी मारवाड़ी में Rabdi Ghevar Recipe. Ghevar Recipe - How To Make Ghevar Sweet - Tips & Tricks.

Ghevar with Rabdi is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Ghevar with Rabdi is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook ghevar with rabdi using 11 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Ghevar with Rabdi:
  1. Get 1/2 cup ghee (purified butter)
  2. Get 3-4 ice cubes
  3. Make ready 1/2 litre chilled water
  4. Take 1/2 cup sugar
  5. Get 7-8 Saffron strands
  6. Take 1 cup Milk
  7. Prepare 1+1/4 cup all-purpose flour
  8. Take 1.5 tbsp Gram flour
  9. Make ready 1 tsp cardomom powder
  10. Take As required Oil for frying
  11. Get as needed Silver foil

No specific mould required and you can celebrate Traditional Now garnishing. spread chill Rabri over ghevar. This recipe is for South North Challenge started by. Ghevar (Devanagari:घेवर) is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh etc.

Steps to make Ghevar with Rabdi:
  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.

How to Make Mini Ghevar topped with Kesar Rabri. Whip the milk and ghee together for a few Take the ghevar out of the oil carefully with a skewer and keep over a paper towel to remove the excess of. Here find Rajasthani Ghevar Recipe with step by step pictures. Ghevar is a Rajasthani easy dessert specially made on Festivals in rainy season like the Teej and Rakhsha Bandhan. Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival.

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