Beetroot Ghevar filled with Almond Rabdi - By Chef Toton Adhikary

Ghevar is a disc-shaped sweet cake made from ghee and flour, originating from Rajasthan. Traditionally, it is filled with rabdi, but this recipe gives it a twist by flavoring and coloring the cage (cake) with beetroot and flavoring the rabdi with almond.

Preparation Time: 45-55 minutes (including cooking time)

Yield/Serving: 2 servings

Ingredients:

For Ghevar Cage:

- 1 cup all-purpose flour (Maida)

- 10 gm beetroot puree/powder

- 8 ice cubes

- 1/4 cup ghee (clarified butter)

- 1/2 cup water

- A pinch of saffron strands

- 300 ml oil for frying

For Almond Rabdi:

- 1 litre full-fat milk

- 1/4 cup sugar (adjust according to taste)

- 1/4 teaspoon cardamom powder

- A few strands of saffron

- Few chopped nuts (almonds, pistachios) for garnishing

- 1 cup almond paste

Directions:

For the Ghevar cage:

1. Gather all ingredients and prepare the basic mis-en-place.

2. Melt the ghee and add ice cubes, rubbing until the ghee becomes semi-solid and white in color.

3. In a mixing bowl, combine the all-purpose flour and mix well.

4. Add the beetroot puree/powder and gradually add water while whisking to ensure there are no lumps. The batter should be smooth and of flowing consistency.

5. Heat oil in a kadhai.

6. Take a plastic bottle with a small hole in its cap or a large slotted spoon.

7. Carefully pour the batter into the bottle or the slotted spoon.

8. Hold the bottle or spoon just above the hot oil and pour the batter in a circular motion to form a lacy disc-shaped ghevar. Ensure the ghevar is thin in the center and thicker around the edges. Don't pour all of it at once.

9. Fry the ghevar on medium heat until it turns crispy and has a porous texture.

10. Carefully remove the ghevar from the ghee and let it cool.

For Almond Rabdi:

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat with saffron.

2. Reduce the heat to low and let the milk simmer, stirring occasionally.

3. Add milk powder and almond paste.

4. Continue simmering until the milk reduces to about one-third of its original volume.

5. Add sugar, cardamom powder, and saffron strands. Mix well and turn off the heat. Let the rabdi cool down to room temperature.

6. Once cooled, refrigerate the rabdi for a few hours until chilled.

7. Fill the Ghevar with almond rabdi and garnish with chopped dry fruits.