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|What is left of Rabdi and Ghevar|
This challenge was suggested by Manjula Bharath of Desi Fiesta from Northern team, while Southern team challenged them with Vada Curry by Ramya Krishnamurthy of LemonKurry.
say that I was sorely defeated. In fact I am still licking my wounds. But then I will make it yet again hopefully to a more appreciative audience. Soon.
For Ghevar Batter
For Sugar Syrup
For Kesar Rabdi
add the saffron strands. The saffron will wilt. Let the katori cool then crush
the saffron and add a small quantity of milk. I added about 1 tblsp here. This
way the saffron releases maximum aroma.
then add the sugar.
if the syrup is done and is of a single string consistency then you will see a single
thread of the syrup. If you see this you are done. Let the syrup now cool.
|Delicious Creamy Rabdi and Ghevar!!|
Usually it is served as is. It tastes better, when it is slightly cold but tastes
best when topped with rabdi.
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