Decadent Rabdi Ghevar: A Rajasthani Sweet Treat Recipe
2 hours
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About Decadent Rabdi Ghevar: A Rajasthani Sweet Treat Recipe
Indulge in the rich flavors of Rabdi Ghevar, a traditional Rajasthani dessert enjoyed throughout India and beyond. This recipe makes it easy for even those outside of India to experience this festive treat, perfect for celebrations or a special occasion. Unlike some traditional recipes, this one doesn't require a special mold, making it accessible to home cooks of all skill levels.This recipe combines crispy, golden Ghevar discs with creamy, cardamom-spiced Rabdi, creating a delightful balance of textures and flavors. Learn how to create this luxurious dessert, perfect for sharing with friends and family.Whether you're celebrating Uttarayan, Makar Sankranti, Gangaur, Teej, or Rakshabandhan, or simply craving a taste of Rajasthan, this Rabdi Ghevar is sure to impress. Get ready to embark on a culinary journey to the heart of India!
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Recipe Time & More
Prep30 minutes
Cook1 hour 30 minutes
Total2 hours
Ingredients
For the Ghevar
- 1 cup All-purpose flour approximately 120g
- 1/4 cup Clarified Butter or 60g; can substitute with vegetable shortening
- 1/4 cup Milk approximately 60ml; whole milk preferred
- 10-12 Ice cubes
- 1/2 cup Water as needed for batter consistency, or more
- 1/2 cup Clarified Butter for deep frying
For the Sugar Syrup
- 1 cup Sugar approximately 200g, granulated sugar
- 3/4 cup Water approximately 180ml
- 1/4 tsp Saffron
- 1 tsp Lemon juice freshly squeezed
For the Rabdi
- 5 cup Milk approximately 1.2 liters, full-fat milk
- 3 tbsp Sugar granulated sugar
- 1 can (14 oz) Sweetened milk condensed
- 1 tsp Cardamom ground cardamom
For Garnish
- 8-10 Pistachios blanched, peeled, sliced
- 8-10 Almonds blanched, peeled, sliced
- Optional Silver leaf
- Optional Pinch Saffron for garnish
Instructions
Make the Rabdi
- In a heavy-bottomed pan, combine milk, sugar, sweetened condensed milk, and cardamom powder. Stir well and bring to a gentle simmer over medium-low heat. Continuously stir to prevent sticking and burning. Reduce the heat to low and continue simmering until the mixture thickens to a creamy consistency (about 30-40 minutes), reducing its volume by approximately 1/4. The rabdi should remain white, not yellowish. Remove from heat, transfer to a bowl, and refrigerate to chill.
Make the Sugar Syrup
- In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves completely. Simmer until the syrup reaches a one-string consistency (a small amount of syrup pulled between two fingers forms a thin thread). Remove from heat and stir in lemon juice to prevent crystallization. Set aside to cool slightly.
Make the Ghevar Batter
- Sift the all-purpose flour into a large bowl. In a separate bowl, whisk together ghee and ice cubes until the mixture becomes light and fluffy. Remove the ice cubes. Gradually add the flour to the ghee mixture, alternating with small additions of milk, creating a smooth, lump-free batter. Add chilled water as needed to reach a pourable consistency, similar to thick cream.
Fry the Ghevar
- Heat ghee or oil in a deep, tall pan (at least 5 inches tall) over medium-high heat. The oil should be hot enough for the Ghevar to puff up and brown quickly. Carefully pour ladlefuls of batter from a height of about 1 foot into the hot oil, allowing the batter to spread and create holes in the center. Repeat this process, adding batter in the center until you use about 1/4 cup of batter per Ghevar.
Continue Frying and Syruping
- Fry until the Ghevar is golden brown and crispy. Carefully remove with a slotted spoon and drain on a wire rack. Repeat this process until all the batter is used. While the Ghevar is still warm, carefully stack them and drizzle warm sugar syrup over the top of each one, ensuring all are evenly moistened.
Garnish and Serve
- Spread the chilled rabdi evenly over the Ghevar. Garnish with sliced pistachios, almonds, silver leaf (optional), and saffron strands (optional). Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Rabdi Ghevar:
- For extra flavor in the rabdi, add a pinch of nutmeg or a few drops of rose water.
- Use a deep, heavy-bottomed pan for frying to ensure even cooking and prevent burning.
- Don't overcrowd the pan when frying the Ghevar; work in batches for best results.
- Allow the sugar syrup to cool slightly before pouring it over the Ghevar to prevent the Ghevar from becoming soggy.
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Recipe Nutrition
Calories: 779kcalCarbohydrates: 122gProtein: 18gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 81mgSodium: 201mgPotassium: 740mgFiber: 1gSugar: 103gVitamin A: 633IUVitamin C: 3mgCalcium: 553mgIron: 2mg
Shikha Gupta
Articles: 37
5 Comments
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Such a great recipe! Can’t wait to try it.
This is so tempting! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
Such a lovely dish! Thanks for sharing.
Awesome yummy looking pic and recipe..