Welcome to Little Chef’s Apron! Today we’ll make something that is a delicious dessert of western – north India! It’s a little time consuming but you will forget all about it when you taste it!
2.5 cups full fat/cream milk
1/4 cup sugar
Flavouring( saffron, cardamom)
. Place the milk in a vessel on medium flame and keep stirring it.
. When it starts to thicken slightly, add in the sugar and nuts and the flavour.
. To make rabdi would take about 15 minutes. Soon it would start to get a colour of pale yellow.
When it gets thick , switch off the flame. When it cools down it will be the consistency of custard.
1/2 cup all purpose flour/maida
Half of 1/4 cup melted ghee
1 1/4 cup cold water
Oil to fry
First, add the melted ghee in a blender jar and 1/4 th of the water. Blend it nicely and it should become as a consistency of an extremely thin ganache as the ghee solidifies with the cold water.
. Then add half of the flour in this and a bit of the water. Blend this till it becomes a smooth paste. To this , add the rest of the flour and water thoroughly.
. Transfer it to a bowl and take a heavy bottomed pan/ vessel.
. The size of how much you want your ghevar to be, add the oil accordingly. The bigger area that the oil takes , the bigger the ghevar is.
. Take a ladle to pour the mixture. The consistency should be something like this:
. Let the oil become hot enough but not smoking hot. Keep a distance from the oil , like about your palms height, and pour about a tsp of the batter in a circular motion, slowly.
. Once the bubbles fade away, add the batter once again, little by little.
. Maintain a hole in between with the help of this type of stick or a skewer.
. Repeat this 15 times and make sure that the flame is on low-medium.
. Keep moving the ghevar in the oil with the help of the stick. Remove it from the flame while draining the oil into a plate for it to cool down.
1/2 cup sugar
A little more than 1/4 cup water
. First, add the sugar and water in a pan and let the sugar dissolve in the water.
. Let the syrup cook till one string consistency is attained. Let it cool down completely.
. Soak the ghevar with this sugar syrup completely by drizzling the syrup over it.
. All the excess syrup would be drained out naturally so you just have to transfer it to another plate.
. Cover it with rabdi and garnish with chopped nuts.