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Homemade Rabri Ghevar

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During this festival season we love to eat different types of sweets. This have become part and parcel of our life. So today i am going to share one of my favorite sweet which is also a royal cuisine of rajasthan. This royal cuisine is used by every family during festival season. Have you guess the name? Ok i will tell you i am talking about homemade "Rabdi Ghevar". So lets try it at home with following recipe.

Servings:- 2-3

Ingredients:-
(For Rabdi)
  • Milk:- 1.5 litres
  • Sugar:- 40 grams
  • Almonds:- 20 grams
  • Pistachios:- 20 grams
  • Cashews:- 20 grams
  • Saffron:- 1 teaspoon
(For Sugar Syrup/ Chashni)
  • Sugar:- 500 grams
  • water:- 250 millilitres
  • Cardamom Powder:- 1/2 teaspoon
  • Saffron:- 1 teaspoon
(For Ghevar)
  • Ghee:- 100 millilitres
  • Ice Cubes:- 8
  • All Purpose Flour:- 300 grams
  • Water:- 700 millilitres
  • Oil For Frying
  • Pistachios:- For Garnishing
Procedure:- 
(For Rabdi)
  • Heat 1.5 litres milk in a heavy skillet and bring it to a boil.
  • Add 40 grams sugar and stir well.
  • Add 20 grams almonds, 20 grams pistachios, 20 grams cashews, 1 teaspoon saffron and mix well.
  • Do stir and scrapes often so that the milk does not get browned or burnt from the bottom as well as the sides.
  • It will take about 1 hour for the milk to thicken on a low heat.
  • Remove it from heat and allow it to cool.
(For Sugar Syrup/ Chashni)
  • Take a pan, add 500 grams sugar, 250 millilitres water and stir well. Bring it to boil and allow the sugar to melt.
  • Add 1/2 teaspoon cardamom powder, 1 teaspoon saffron and mix it well.
  • Remove it from heat and allow it to cool.
(For Ghevar)
  • In a mixing bowl, add 100 millilitres ghee, 8 ice cubes and whisk it well.
  • Remove the remaining ice from it.
  • Add 300 grams all purpose flour and mix it well.
  • Now, add 700 millilitres water and mix it well to make a thick batter.
  • Heat some oil in a heavy skillet, place a round shape vessel and pour the prepared batter into it until it is half submerged.
  • Once it gets light brown in color add oil over it.
  • Pick the ghevar up and transfer it in the prepared sugar syrup and soak for about 5 minutes.
  • Garnish with prepared rabdi and Pistachios.
  • Serve.
  

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