Ingredients

• For Batter:
• 1.5 cups - Maida
• 2 tbsp - Ghee
• 1 tsp- Saffron strands
• 1/4 cup - Milk (room temperature)
• Warm Water (for making thin batter)
• Oil for frying
• Sugar Syrup:
• 1.5 cup - Sugar
• 1 cup - Water
• Kesari Rabdi:
• 3 cups - Whole milk
• 1 cup - Sweetened condensed milk
• 1/2tsp - Cardamom powder
• 8-10 - Crushed pistachios, almonds
• 1tsp - Saffron strands.

How to Make Mini Ghevar topped with Kesar Rabri

• Whip the milk and ghee together for a few minutes.
• Add the maida and mix well. Gradually add the water and mix it to get a thin batter consistency.
• Heat oil in a round, deep, flat bottomed vessel on a high flame. Now take the batter in a ladle and pour in the middle of the vessel in a thin stream from a height of 1 foot.
• After pouring a whole ladle of batter, stop for a few seconds and start pouring a small ladle of batter.
• Make a space in the centre of the frying ghevar with a skewer once the batter gets settled.
• Let the ghevar get fried on medium flame until it turns golden brown.
• Take the ghevar out of the oil carefully with a skewer and keep over a paper towel to remove the excess of oil.
• Make a one string consistency sugar syrup with the sugar and water and keep aside.
• Meanwhile in an another vessel, boil the milk and cook on a low flame until the milk gets reduced to half of the quantity.
• Now add the saffron strands, cardamom powder and crushed nuts and mix well.
• Now add the condensed milk and let it boil.
• Remove from stove once the milk thickens, keep aside.
• While serving, spoon the sugar syrup over the crispy ghevar and tilt the plate to remove the sugar syrup. Top it with the rabdi and nuts and serve it immediately.
• Recipe courtesy: Priya Easy N Tasty Recipes.