Happy New Year to all Blog Friends
You too can cook Indian Food South Vs North Start By Divya Prambill.
This month SNC - 4 Challenge is Rajasthani Festival Dessert Ghevar Topped with Kesar Rabdi.
maida 5 tbsp
1/2 - 3l4 cup warm saffron milk.
water as required to make an thin batter 1 used about 3l4 cup approximately.
ghee - 2 1/2 tsp
cardamom powder - pinch
For Frying :
required ghee or refined oil
I used oil here.
For Sugar syrup:
sugar - 1 1/2 cup
water - 1 cup
saffron - few strands
Ingredients for kesar rabdi :
whole milk - 3 cups
sweetened condensed milk - 1 can
cardamom powder - 1/2 tsp
pistachio crushed - 2tsp
saffron strands - 1/4 - 1/2 tsp
chopped almonds and pistachios
silver varak - optional
saffron strands few
Take ghee and shifted flour in a large bowl and mix them well. Soak saffron in 3/4 cup warm milk
Add saffron milk to it slowly and keep mixing softly till nice and fluffy in texture.
Now add water to it gradually and make lump free thin batter.
Heat oil in a cylinder like vessel, (I used here Fry Pan) keep the flame to medium high.
Pour batter slowly you will see the batter starts scattering and collects near the sides in the circular shape.Use skewer to detach the batter
Once it fried take it away using skewer.Keep it in tissue paper to absorb oil.
For preparing sugar syrup take one and half cup sugar and one cup water in a pan.Bring them to boil with occasional stirring.Slowly heat it in low flame to 5 - 10 minutes to get string consistency.
Then dip the ghevar in the syrup. Don't dip for long time.
For Kesar Rabdi :
Apply little ghee in a sauce pan, add and heat milk in low flame.Get the milk reduced, add cardamom powder, few saffron strands,crushed pistachios and mix them well.Then add sweetened condensed milk and stir it constantly.After you get thick consistency switch off the stove.
Top the Ghevar with Rabdi when you ready to serve.
Delicious Ghewar is ready to serve.
SNC - 2 (November 2012) - Gulab Jamoon
SNC -3 (December 2012) - Misal Pav
SNC -4 (January 2013) - Ghewar with Kesar Rabdi
Thanks Manjula Bharath for Learning this Rajasthani traditional dessert recipe. And thanks to Divya for conducting this Event.