Rabri Ghevar - more than curry (2024)

Ingredients

For Ghevar

• 250 gms All Purpose Flour
• 50 gms Vegetable Shortening or Ghee
• 50 gms Milk
• 1 cup Water or as needed
• 14 Ice Cubes

For Sugar Syrup

• 3/4 cup Sugar
• 3/8 cup (1/4 +1/8) Water
• 10 drops of Lemon juice
• Saffron

For Rabri (for 5 Ghevar)

• 5 cups 2% Milk (You can use whole milk too.)
• one 12 oz. can Evaporated Milk
• 2 tbsp. Sugar
• 3/4 tsp Cardamom Powder

To Garnish

• 60 gms Almonds, blanched, peeled and chopped lengthwise
• 40 gms Pistachios, blanched, peeled and chopped lengthwise
• Silver Varak and Saffron to garnish

Instructions

For Ghevar

1. In a bowl, add shortening and 4 ice cubes. Then using your hands, beat the shortening until its fluffy. (The ice cubes were reduced to half their volume by then, just to give an idea.) Take out the ice cubes and add to the water.
2. In the water, add the remaining 10 ice cubes and let it chill.
3. To the shortening, add little flour, then mix well. Add some milk and make a smooth, lump free paste. Add more flour and repeat the procedure. When you run out of milk, start adding water (save the ice cubes for last) until all flour is finished and batter resembles full-fat whole milk consistency. Discard the left over water.
4. Pass the batter through a fine sieve to remove any lumps. Now add the left over ice cubes to it.
5. In a tall, thick bottomed pot, (I used a double insulated milk boiling pot of 5 inch by 5 inch) add ghee until 1/4th full and let it heat up on high (gas mark 8/10) heat.
6. Avoiding the ice cubes, fill about 120-150 ml batter in a measuring cup (with spout). This amount is enough to make one Ghevar. But this amount has to be added in 8-9 additions to form those net like layers. Drop roughly 1/8th amount (or a ladle)of that batter from height (about a feet) so that it forms a continuous stream. You will see it splattering, foaming and moving on the side of the vessel.
7. When the foam settles down, pour another 1/8th batter in the center (and not on the Ghevar layer in the pot). You will find it moving to the side and forming a layer on top of the previous one.
8. Using the stick end of a long wooden spoon (mine was about 10 inches), move the batter in the center to the side, thus making a nice sized hole in the center to pour the batter in.
9. Keep repeating until you finish the batter in the measuring cup. With each pour, the hole in the Ghevar should become smaller.
10. When Ghevar has nicely browned, put the stick end of spoon into the hole and lift the Ghevar up carefully. Keep it holding over the pot for about 30 seconds until all ghee drains off. Keep the Ghevar aside to cool off.
11. Repeat this process until all the batter is finished.

For the syrup

12. In a pan, add sugar, water and saffron and let it boil until it reaches 1-string consistency. Turn off the stove, add lemon juice to prevent crystallization and let it cool off.
13. Stack the Ghevars one on top of the other (to avoid wasting the syrup dripping from the Ghevar) and pour the syrup with a spoon, little by little, all over the top Ghevar.
14. When done, keep aside the top Ghevar and continue with next one until done with all. Keep them aside.

For the Rabri

15. In a non stick pan, add milk, evaporated milk, cardamom powder and sugar. Let it reduce on slow flame. Keep stirring it so that it doesn't stick to the bottom or change its color. It should remain white at all times.
16. When the milk reduces to a thick paste, turn off the stove.

To assemble

See Also
Hosting Dinner for Two? All You Need Is a Slow CookerPasta House Company Garlic Cheese Bread51 Labor Day Recipes Perfect For An End-Of-Summer PartyKiller Homemade Lasagna Recipe from The Food Charlatan
17. Right before serving, warm the Rabri and spread it over Ghevar. Sprinkle the nuts and saffron over it and apply varak. Serve it warm.

Notes

https://www.morethancurry.com/rabri-ghevar/