Rajasthani Rabdi Ghevar Dessert
Ingredients
Ghevar
- 5 teaspoons ghee
- 250 grams refined flour
- 2 teaspoons gram flour
- 2 teaspoons wheat flour
- 1.25 liters chilled water
- 0.5 cup milk
- Saffron color (optional)
- 1 lemon juice
- Ghee for frying
Sugar syrup
- 1 cup sugar
- 1 cup water
- 4-5 cardamom pods
- 10-12 saffron threads
- Saffron color
Rabdi
- 400 grams mawa
- 0.25 cup milk
- 5 teaspoons sugar
- Cardamom
- Saffron
Preparation
Mix ghee, refined flour, gram flour, wheat flour, chilled water, milk, optional saffron color, and lemon juice to form the Ghevar batter.
Heat ghee for frying and carefully fry the batter in a Ghevar mold or pan until golden and crisp.
Boil sugar, water, cardamom pods, saffron threads, and saffron color to make a sugar syrup of one-string consistency.
Dip the fried Ghevar in the sugar syrup and allow it to soak.
Cook mawa with milk, sugar, cardamom, and saffron until the mixture thickens to form Rabdi.
Assemble the dish by pouring Rabdi over the sugar-soaked Ghevar and serve.
