RABDI GHEVAR

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INGREDIENTS

 FOR GHEVAR
  • 1/2 Cup Ghee
  • 1/2 Cup Cold Milk
  • 1 Cup Maida
  • 3/4 Ice-Cubes
  • Ghee or Oil for frying
  • Water as per requirement
FOR RABDI
  • 500ml Milk
  • 150gm Mavo/Khoya
  • 100ml Condensed Milk
  • 1/2 Cup Sugar

METHOD

 FOR GHEVAR
  • Take bowl, add ghee, Ice cubes and start beating it using your hands for 4-5 minutes constantly.
  • Add maida, milk, water and mix it.
  • Keep adding water and mix till you get complete smooth and pouring constancy batter. Batter must be very thin and liquidy.
  • Heat ghee on high heat.
  • You can use round mold or deep pan to give round shape.
  • Once ghee is super hot, pour better from height of at least 6-7 inches.
  • Pour batter little by little in a constant flow into center of the pan.
  • The batter will sizzle up and spread immediately.
  • Wait for a minute and then pour again.
  • Wait few seconds and then using a chopstick or knife remove some better from the center so what u get is a hole in the center to lift Ghevar once it done.
  • You can add more batter if you want more thick ghevar.
  • Once it all nice and brown, insert stick in center hole very carefully and take ghevar out.
FOR RABDI
  • In a pan add milk, mavo, condensed milk and sugar.
  • Stir constantly and cook till it nice thick.

FOR SERVING
  • Take ghevar, pour rabdi on it and serve Rabdi Ghevar.

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