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पहली बार में ही इतना अच्छा बन जाएगा , ये सोचा नहीं था | Easy Ghewar Recipe | Rabdi Ghewar Recipe | #ghevarrecipe #malaiGhevar #rabdirecipe #sawanspecialrecipe #cookingvideo
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Ingredients:

For Ghewar Batter:
Maida (all-purpose flour) - 1 cup (120 g)
Desi ghee - ¼ cup (melted)
Ice cubes
Chilled milk - ¼ cup
Ice-cold water - 1½ to 2 cups (as needed)
Lemon juice - ½ tsp (optional, for crispiness)
1 spoon gram flour (besan)
For Frying:
Desi ghee or refined oil – for deep frying
For Sugar Syrup:
Sugar - 1 cup
Water - 1 cup
Cardamom - 2 (optional)
Few saffron strands (optional)
For Rabri:
Topping:
Full cream milk – 1 liter
2 bread slices
4-5 Cardamom
4spoon milk powder
Sugar – 3-4 tbsp
4-5 dhage Kesar (optional)
For Serving:
Chopped dry fruits – 2 tbsp (pistachios, almonds)

Step-by-Step Method
1. Prepare the Malai (Rabri):
Quick Method:
1. Grind bread, sugar, cardamom, and milk powder in a mixer jar into a smooth powder or paste.
2. Boil 1 liter full cream milk in a heavy-bottom pan.
3. Once it starts boiling, add the ground mixture slowly while stirring.
4. Cook on low flame, stir continuously to avoid lumps.
5. Simmer till it thickens like rabri.
6. Let it cool and chill before using on ghewar.
2. Make Sugar Syrup:
1. Boil sugar and water together till it forms 1 string (ek taar) consistency.
2. Add cardamom and kesar if using.
3. Keep it warm.
3. Prepare Ghewar Batter:
1. In a deep bowl, mix ghee with ice cubes and beat well .
2. Ghee will turn white, creamy, and fluffy (like whipped butter).
3. Add maida and 1 spoon gram flour (besan ) slowly and beat well.
4. Add chilled water and chilled milk gradually to make a thin, flowing batter (almost watery).
5. Add lemon juice
6. Mix till smooth and lump-free.
7. Heat ghee/oil in a tall, narrow kadhai (should be ½ full).
Heat till it just starts to smoke
Lower the heat to medium.
Pour 1 ladle of batter in the center from some height.
Let it bubble and settle.
Repeat 20-25 times to form thick layers.
Once golden and crisp, remove and drain on a tissue.
4. Assembly:
Pour warm sugar syrup over the ghewar.
Add a generous layer of rabri/malai on top.
Garnish with chopped dry fruits and saffron.
Serve & Store:
Serve chilled or at room temperature.
Store plain ghewar for 3-4 days.
With rabri, keep refrigerated and consume in 1-2 days.


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