Rabdi Ghewar

Ingredients:-

For Rabri:-

1 liter full-fat milk

1/4 cup sugar

1/2 teaspoon cardamom powder

A few saffron strands soaked in 1 tablespoon of warm milk

2 tablespoons chopped nuts (almonds and pistachios)

Instructions:-

To Make Ghewar:-

Prepare the Batter:-

In a mixing bowl, add ghee and rub it with ice cubes until it becomes white and creamy.
Add flour to the ghee and mix well.
Gradually add cold milk and water, stirring continuously to avoid lumps. The batter should be smooth and of pouring consistency.
Add yellow food colour if desired and mix well.

Frying the Ghewar:-

Heat ghee or oil in a deep, flat-bottomed pan on a medium-high flame.
Pour a ladleful of batter into the centre of the hot ghee in a steady stream. The batter will spread and sizzle.
Allow the batter to cook until golden brown and crisp.
Use a skewer or chopstick to make a hole in the centre and carefully lift the ghewar from the ghee.
Drain excess oil on paper towels.
Repeat with the remaining batter.

To Make Rabri:-

Prepare the Rabri:

n a heavy-bottomed pan, boil the milk on medium heat, stirring frequently to avoid burning.
Once the milk reduces to half its volume, add sugar and continue to cook, stirring occasionally.
Add cardamom powder and soaked saffron strands. Mix well.
Continue to cook until the milk thickens to a creamy consistency and reduces to one-third of its original volume.
Add chopped nuts and mix well.

Assembling Rabri Ghewar:-

Assemble:-

- Place a ghewar on a serving plate.
- Pour a generous amount of prepared rabri over the ghewar, allowing it to soak.
- Garnish with additional chopped nuts and saffron strands.

Serve:-

Serve the Rabri Ghewar chilled or at room temperature.

Enjoy this delightful and traditional Rajasthani sweet!