Rajasthani Ghevar

Name: Rajasthani Ghevar
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Rajasthani
Ingredients: 250 g all-purpose flour (maida); 100 ml Ghee; 150 ml chilled milk; 500 ml ice-cold water; 1 litre Ghee; 300 g Sugar; 1 pinch saffron strands; 300 g rabri; 2 tbsp chopped pistachios

An intricate disc-shaped, honeycomb-textured fried sweet made from a thin flour batter poured into hot ghee, soaked in sugar syrup and crowned with rabri — the iconic dessert of Rajasthani Teej and Gangaur festivals.

🇮🇳India· Rajasthan

Prep: 30 min
Cook: 45 min
Total: 75 min
Servings: 8
Difficulty: Hard
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

250 g all-purpose flour (maida)
100 ml Ghee — chilled, for the batter
150 ml chilled milk
500 ml ice-cold water — approximately
1 litre Ghee — for deep frying
300 g Sugar — for syrup
1 pinch saffron strands
300 g rabri — thickened sweetened milk, for topping
2 tbsp chopped pistachios — for garnish

Equipment

•Tall narrow pot or ghevar mould
•Deep frying pan

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 19 g
carbs: 40 g
fibre: 1 g
protein: 5 g
calories: 340 kcal

Instructions

1
Whisk chilled ghee (clarified butter) fast with cold water. Whisk until light, frothy, and creamy like whipped cream.
2
Gradually whisk in sifted maida (plain flour) and chilled milk. Whisk constantly into a thin, smooth batter, adding ice water as needed.
3
Heat ghee in a tall, narrow pot until it is very hot.
4
Pour a small ladle of batter into the centre of the hot ghee. It will sizzle, rise, and form a lacy layer.
5
Once set, pour another thin layer into the same spot. Repeat slowly to build height, letting each layer cook first.
6
Keep going until the ghevar is thick enough. Fry until golden and the sizzling slows down.
7
Carefully lift it out with skewers and drain excess ghee. Dip it briefly into warm sugar syrup.
8
Top with rabri (sweet thickened milk), saffron, and chopped pistachios just before serving.

Chef's tips

Keep the ghee, milk, and water ice-cold to help create signature honeycomb holes. Maintain steady high heat in the ghee while frying.

Ingredient substitutions

rabri topping → plain sugar syrup soak for a simpler, longer-keeping version

Storage

Plain (unrabri) ghevar keeps at room temperature for up to a week; rabri-topped ghevar should be refrigerated and eaten within 2 days.

Reheating

Not reheated; served at room temperature or chilled.

Common mistakes to avoid

•Using warm ingredients, which stops the batter from forming its honeycomb texture.
•Adding batter layers too quickly, which makes the ghevar collapse.