Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup ghee
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/2 cup rabri
- Saffron strands for garnish
Special equipment needed:
- Ghevar mould
- Deep frying pan
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, baking soda, and cardamom powder. Mix well.
2. Add water and milk to the mixture and whisk until smooth.
3. In a deep frying pan, heat ghee on medium flame.
4. Pour the batter into the ghevar mould and slowly dip it into the hot ghee. Fry until golden brown.
5. Remove the ghevar from the mould and place it on a plate.
6. Pour rabri over the ghevar and garnish with saffron strands.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium flame
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Clarified butter can be used instead of ghee.
- Almond milk can be used instead of regular milk.
Variations:
- Add chopped nuts to the rabri for added texture.
- Use flavored rabri such as rose or pistachio for a unique taste.
Tips and tricks:
- Make sure the ghee is hot before dipping the mould into it.
- Use a ladle to pour the batter into the mould for even distribution.
- Do not overmix the batter as it can result in a tough ghevar.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave for 30 seconds or until warm.
Presentation ideas:
- Serve on a decorative plate with a drizzle of honey.
Garnishes:
- Saffron strands
- Chopped nuts
- Fresh fruit
Pairings:
- Masala chai
- Mango lassi
Suggested side dishes:
- Samosas
- Pakoras
Troubleshooting advice:
- If the ghevar is not crispy, increase the heat of the ghee.
- If the batter is too thick, add more water or milk.
Food safety advice:
- Make sure the ghee is not too hot as it can cause burns.
- Use caution when handling the hot ghevar mould.
Food history:
- Rabri Ghevar is a traditional Indian dessert that originated in Rajasthan.
Flavor profiles:
- Sweet
- Creamy
- Nutty
Serving suggestions:
- Serve as a dessert after a meal.
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Region: Indian