Monday, January 14, 2013

Rajastani Mini Ghevar Topped with Kesar Rabdi

This is the first time I am going to participate in SNC Challenge, a very successful event organised by Divya from youtoocancookindianfood blog. Manjula from Desi Fiesta Challenged South team with a traditional Rajastan Recipe - Ghevar topped with Kesar Rabdi. Ramya from LemonKurry challenged North team with VadaCurry. As I am from South team, I have to make Ghevar.



I have never heard of this traditional recipe so far. When I went through Manju's Recipe, I felt that it is a big procedure to complete this successfully. But Surprisingly, It turned out great for me. The main thing we need to take care while preparing this is the Maida batter consistency and the oil should be hot enough to prepare ghevar. I really loved the sweet and even my lil one tasted it and loved it so much. Definitely I will try this again. I had some leftover Kesar Rabdi and I used that for topping my fruit salad and fruit salad tasted great. Thanks Manju for sharing this Recipe. Coming to the recipe...

                                       
To Prepare Batter & Frying :
Maida 1 1/2 cup
Milk 1/4 cup (At Room Temp)
Ghee 2 tbsp
Water As Required to make a thin batter
Cardamom Powder a pinch (Optional)
Ghee/Refined Oil As Required to Fry

For Syrup :
Sugar 2 cup
Water 1 cup
Saffron Strands a pinch


To Prepare Kesar Rabdi :

Whole Milk 3 cup
Sweet Condensed Milk 1 Tin
Almonds,Pistachios Crushed - As Required
Saffron Strands a Pinch
Cardamom Powder a pinch (Optional)

To Garnish :
Almonds,Pistachios Crushed - As Required
Saffron Strands a Pinch




STEPS:

To Prepare Batter:

  1. Mix Milk and Ghee together for 2-3 mins.
  2. Add Maida to it and Mix well.
  3. Add Water little by little to the above mixture till the batter comes to thin consistency. 
To Make Ghevar:
  1. Heat enough Oil in a deep bottomed flat vessel. Once it is hot, take the batter in a laddle and pour it in the middle of the vessel from 1 foot height. Make sure that the Oil is hot else the batter would stick to the bottom of the vessel. You can increase the height as much as you can to get good texture. Ghee also can be used in this step for frying purpose.
  2. Once you pour the batter, you can see bubbles from the oil. if you see more bubbling, stop for few seconds and continue again because the oil may spill out.
  3. Repeat the above till you get the required size of the Ghevar. It actually depends upon the size of the Vessel.
  4. When frying ghevar, Make a circle at the centre of the Ghevar with the Skewer once the batter is settled. 
  5. Allow the Ghevar to fry till golden Brown.
  6. Take the Ghevar out carefully and place it in a paper towel to remove excess oil.

To Make Sugar Syrup:
  1. Take 1 1/2 cup sugar and add 1 cup of water to it and bring it to boil. heat it till you get one string consistency.
To Make Kesar Rabdi :
  1. Boil the milk in low flame till the Milk is reduced to half the quantity. Add Cardamom powder, Saffron Strands, Crushed Pistachios to it and mix well.
  2. Add Condensed milk to the above and bring it to boil. Keep on stirring.
  3. Allow the milk to turn thick and remove from the flame and allow to cool.

To Serve:
  1. Add the sugar syrup to the Ghevar. Don't keep Ghevar in syrup for long time as it will become so wet.
  2. To remove excess syrup, keep the Ghevar tilted in the plate.
  3. Top up with Kesar Rabdi and nuts and now Ghevar topped with Kesar Rabdi is ready to eat. Serve immediately.