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One of the most popular dessert of Rajastan. And one of my fav festive delicacy.
Here I used Multimillet flour of Nutty Yogi instead of Maida and Besan . And the taste is just so amazing and crispy.
Purest Ghee of Nutty Yogi makes it quite easier for Ghevar . Jaggery of Nutty Yogi instead of sugar syrup and in Rabdi makes it more healthier and delicious .
Multimillet flour: 1/2 cup
Ghee : 4 tablespoon
Jaggery powder : 4tablespoon
Ice cubes : 2 no.s
Cold water: 1/2 cup
Chilled milk : 1/4 cup
Dryfruits to garnish
Ghee for deep frying
Add milk, flour and one cup water. Mix these ingredients to make a smooth batter. Add more water as required. The consistency of the batter should be fairly thin.
.Then refrigerate it for 15 minutes.
.Then take an aluminium or steel cylindrical container. Fill half of the container with ghee. Heat it and once the ghee is hot enough, then take a 50 ml, a glassful of the batter. Pour in centre of ghee, slowly in one continuous thread-like stream. Allow the foam to settle.
.Pour one more glassful in a hole formed in the centre. When the foam settles again.
Lift carefully at a slant and place on wire mesh to drain.
.Pour Jaggery syrup , ( hot water mix with jaggery ) , Jaggery Rabdi , and garnishing stuffs like dry fruits , saffron etc.
Ready to serve .