January 31, 2013

Rajasthani Ghevar Topped With Kesar Rabdi - SNC Challenge 4

Hurray !! At last completed my Jan month SNC challenge today :) I was worried all these days that I might be unable to do this yummy sweet coz of relatives at home.. But some how managed to prepare this today. I have thank my mom, chithi and my periamma who helped a lot in preparing and tasting :) I must say that this sweet is JUST DIVINE !!! Every spoon n every bite made me feel like in heaven :) Special thanks to Manju, who introduced this finger licking delicious traditional sweet... I am really very happy that my family members and relatives enjoyed this sweet alot... In fact, they all noted down this recipe to try later :) Actual recipe calls for sugar syrup to soak the ghevar... I jus skipped this part for my family members..

SNC challenge is nothing but South - North Team Challenge. Every month one member from south team will challenge the North team and vice versa... This month North team ( Manju ) challenged us with this Rajasthani Ghevar and the south team ( Ramya ) challenged north team with Vadakari... Thanks to Divya Pramil, creative head and founder of SNC challenge :) Click HERE to get more details about this event.



Ingredients :

For Ghevar :

  • 5 Tbsp Maida
  • 3/4 Cup Water
  • 2 1/2 Tsp Ghee
  • 1 Tbsp Milk
  • Pinch of Saffron
  • Oil for frying


For Kesar Rabdi :

  • 500 ml Milk
  • 1/2 Cup Condensed Milk
  • 1 Elachi, crushed
  • Few Saffron Strands

For Garnishing :

  • 10 Badam, sliced
  • 10 Rasins


Method :

For Ghevar :

  • Sieve maida and mix it with the ghee in a separate bowl.
  • Soak the saffron strands in a milk.
  • Add water gradually to the maida mixture and mix well to avoid lumps.
  • Now add the saffron milk and mix well to form a thin batter.
  • Meanwhile, heat oil in a flat pan and slowly pour the batter in middle of the pan in a thin stream.
  • Adjust the flame to medium. While pouring batter, it starts scattering around the sides of pan.
  • Pour the batter until the correct thickness occurs. 
  • Fry them until it turns golden brown. 
  • Once done, slowly remove from the flame and keep aside.

For Kesar Rabdi :

  • Grease the pan with 1/2 tbsp ghee and add the milk.
  • Boil till it reduces half the quantity.
  • Add the condensed milk, crushed elachi and saffron. Boil them for few more minutes.
  • Stir the milk continuously.
  • Switch off the flame, once the rabdi or malai gets thick consistency.
  • Refrigerate them before serving.

Place the ghevar in a plate and garnish with the chopped nuts and raisins.
Pour the chilled rabdi over the ghevar. Garnish again with nuts n raisins.


Serve and enjoy !


Special Thanks to Manju n Divya :)













21 comments:

  1. looks so delicious and yummy clicks sis:)

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  2. wow u girls rock eh

    u made it despite all the hassles
    hats off to all of u

    well done

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  3. Yummy delicious ghevar ,wanting me to make it again.must have been a thrilling time doing it.

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  4. ghevar looks stunning with rabdi .......drooling here

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  5. Ghevar looks nice. Truly said it was divine.

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  6. Wow awesome Priya :) I missed this challenge am feeling so bad :( Looks so perfect priya :) hats off!!

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  7. ur ghever is looking perfect.tempting .supe clicks

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  8. Lovely... you made it perfectly...

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  9. thanks for trying and enjoying this rajasthani delight dear :) You have made them very well and they look scrumptious :) n nice to hear tat everyone in your family loved this heavenly dessert ..

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  10. Yummy and irresistible..love it

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  11. lovely nicely tried and it looks perfect love the krishna statue there.

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  12. You have done it so well! Looks delicious :)

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