rabari ghevar By Somya Prajapat
ghavar is the traditonal sweet of rajasthanRead More
- 250 gm refind flaur
- 1lit ghee(50gm for batter)
- 100 ml milk
- 1lit water(cold water for batter400ml)
- 500gm sugar (1thread)
- 500 ml rabri
- 10gm pista(garnish)
- Prepare sugar syrup of 1 thread consistency.
- Take solidified ghee in a large wide bowl. Add1 cup cold water and mix it, till ghee becomes ghee white in colour.
- Add milk, flour and a cup of water. Mix to make a smooth batter.
- Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
- Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
- When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.
- When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
- Alternatively, pour some syrup evenly all over, Keep it over a mesh surface so that excessive sugar syrup drains out. Cool it and top it with silver Vark.
- . Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
- One may also serve ghevar with rabri prepared in advance.