Mini Ghever with Rabdi

Today I am going to share a famous Rajasthani dessert and my thrilling experience of cooking. Recently I joined in SNC Challenge which is a monthly event conducted by you too can cook; in this event both southern and northern groups will host a challenging recipe each month. Since I belong to southern group my challenge was Mini Ghevar topped with Rabdi.

This is my first challenge when I saw the post I thought it’s going to be hard, but when my team mates posted their recipes, I got a confident that I can do. Before i start, i had lot of questions and confusion in mind. As soon as I start to fry, I thought that’s all it’s so simple. The key is consistency of batter.

 I am hearing ghevar for first time, it’s a high calorie dessert once in a while we can enjoy. I am a dairy lover I like this so much. I tried this yesterday, and left it in refrigerator and tried today I loved the soggy one more than fresh. Last but not least thanks a lot for Manjula of Desi Fiesta for hosting this challenge.

Ingredients:

For Batter:
Maida	5 Tbsp
Ghee	2 ½ tsp
Water	Close to ½ cup
Saffron	A pinch
Milk	¼ cup
For Syrup:
Sugar	1 ½ cup
Water	1 cup
For Rabdi:
Milk	3 cup
Sweetened condensed milk	1 tin
Saffron	¼ tsp
Cardamom powder	¼ tsp
Almonds and pistachio chopped	1 Tbsp
Oil for deep fry

Directions:

Mix saffron in warm milk let it stand for few minutes, mean while mix ghee and maida add the saffron milk and mix well until fluffy, now add water 1-2 Tbsp at a time and mix well with out any lumps. Make a thin batter.

Take a flat bottomed vessel (Small in diameter and tall in height) heat oil (oil level should be close to half the vessel). Add a drop of batter to check the consistency it should pop up right off. Take ¼ cup of batter and pour from one foot height as a thin string in center of the vessel. If the oil level comes up wait for a second and continue.

Once its half cooked make a hole in center using a skewer and wait until it's cooked completely and remove from oil using skewer.

Sugar syrup

Mix sugar and water bring to boil and wait until one sting consistency. Dip the ghever in sugar syrup and place that on a plate slightly tilted (this is to drain excess sugar syrup).

 Rabdi

Heat milk in a heavy bottomed vessel boil and bring it to half by stirring in between. Add saffron, cardamom powder, and condensed milk again boil it once and add the nuts.

Add the rabid on top of the dipped ghever and serve immediately.

Note:

• If you’re dipping the ghever you might need this quantity of sugar syrup if your going to pour on top you might need only ½ cup suagr for making sugar syrup.
• You can store the fried ghever in air tight container for 15 days. When your planning to serve just dip in sugar syrup and top with rabid.