500th post on Rajasthani Ghevar with Kesar Rabdi

   I am happy to pendown my 500^th post , as all of my post will be useful to me as well as for my followers. I am happy to recollect many of my family recipes in my blog . I am thankfull to my parents , sister anu , my friends and my dear followers.
   As this post is special , I want this to be a sweet recipe . So , I am posting this Rajasthani Ghevar with kesar Rabdi.

  This ghevar recipe is the challenge for the south team for this month . 

  This recipe was bit difficult and tricky to get correct shape , I tried my level best.

Ghevar – a honeycomb shaped delicacy made using plain flour ( all purpose flour ) and ghee , originated in Rajasthan. These are usually large in size approx. 200 mm or 250 mm ( 8’’ or 10’’ ) squares or rounds and are either sweetened with sugar syrup or served by topping with rabdi ( thickened milk ).

 I had read  that special moulds are used in making this , but without mould also it is made.

 Ghevars are specially made during makar sankranti in January , gangaur during march – april and in july – august for teej festival.

After many attempts I made one ghevar without breaking , still I has to practice more.

Requirements :

Flour / maida – 2 cup

Ghee – ¼ cup

Milk – ½ cup

Cardamom powder – a pinch

Water  - 2 cup

For frying :

Oil / Ghee

For sugar syrup :

Sugar – 2 cup
 

Water – 1½ cup

Few saffron strands

For kesar Rabdi :

Whole milk – 3 cup

Condensed milk – 1 can

I used milk maid brand condensed milk.

Cardamom powder – ½ tsp

Saffron strands

Chopped pistachios – 2 tbs

For garnishing

Chopped pistachioas

Silver paper ( optional )

Method :

Sift the flour twice.

Take milk and ghee in a bowl and whisk it for 2 – 3 minutes.

Add the sifted flour and mix well.

Add the cardamom powder and mix well.

Mix the milk in which saffron  is soaked.

First add a cup of water and mix well without any lumps.

I had read in kunal kapoor’s recipe as using ice cubes for mixing will avoid separating ghee and water.

Now add , the another cup of water and mix well.

Always keep the mixed batter in cool place to avoid melting of ghee.

Frying :

 The vessel used must be a cylindrical shape with a large height to avoid oil spilling out while frying.

Usually ghee is used for frying , I used vegetable oil considering calorie.

Heat oil in the cylindrical vessel and reduce the flame to medium.

With a medium sized ladle pour the batter in one string consistency from about one foot height above the vessel.

After a minute pour another ladle of batter on top.

Wait till the ghevar is cooked and crisp , take out using a skewer.

Repeat the same with remaining batter.

Place the fried ghevars in oil absorbing tissue to absorb excess oil.

Store in airtight containers for later use when cools.

This can be stored for about 15 days.

Making of sugar syrup :

Mix sugar with a cup of water and bring to boil.

Add the cardamom powder and mix well.

When the syrup reaches one string consistency , take off from flame .

Dip the ghevars in the hot syrup for a minute not more than that , let it dry till there is no stickiness of the syrup – sweet ghevar is ready to eat , can garnish with pistachioas.

  As we are going to make ghevar with kesar rabdi , we has to prepare rabdi – thickened sweet milk.

For making kesar rabdi :

Soak few saffron strands in warm milk.

Coat the milk boiling vessel with ghee / butter to prevent milk burning @ the bottom.

Bring 3 cups of milk to boil , keep stirring to avoid spilling out.

When the milk reduced to half add the condensed milk and keep stirring.

The milk will starts thickening , add the soaked saffron strands and mix well.

Add the cardamom powder and take off from flame.

Sprinkle flaked pistachios. Kesar rabdi is ready.

Serving :

Place the sugar dipped ghevar on the serving plate.

Pour 2 tbs of kesar rabdi on top and garnish with flaked pistachios.

Silver paper can also be used in garnishing.

Ghevar with kesar rabdi is ready to serve.

Note :

Add the rabdi just before serving.

Rabdi can be refrigerated.

Variation :

I had seen in masterchef 2 about the tropical fruit ghevar by chef kunal kappor  in which ghevar is topped with fresh cream and fresh fruits.

I liked the ghevar as it is without dipping in sugar syrup , it was so crunchy.