Ghevar is a traditional sweet dish prepared during festivals. It is made with refined flour and milk. An Executive Chef from Radisson Blu Plaza shared the recipe of this mouth-watering dessert.
For rabri topping
For the syrup
- Add sugar and water to a pan and stir till the sugar dissolves. Cook till the syrup attains one thread consistency. Add some rose essence, cardamom powder, and leave aside.
- Take 100 gm of ghee in a bowl and whisk it with ice cubes until it turns white. Add milk, fl our, and water to make a fine thin batter of coating consistency, making sure that the ingredients mix well. Keep it in a cool place. Add more water if required to make the batter thin.
- Heat ghee in a kadhai for frying and place a steel mould, 2 inches of height and 8 inches round, in it. Make sure that more than ¾th of the mould is immersed in the ghee.
- Pour the batter slowly with a ladle in the mould. Make a hole in the centre with a wooden stick. Cook the ghevar until it’s done. Lift the ghevar gently and place it on a wire mesh so that the excess oil drains out.
- In a kadhai, reduce the milk and sugar to make a thick rabri for the topping.
- Dip the ghevar in the prepared sugar syrup and top it with rabri.
- Garnish the ghevar with shaved pistachios, sliced almonds, and silver leaves. Serves 12.