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Ghevar with Kesar Rabdi

sharanya palanisshami
0 minutes
Prep Time
45 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Ghevar with Kesar Rabdi RECIPE

Ghevars are specially made during makar sankranti in January , gangaur during march – april and in july – august for teej festival.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Rajasthan
  • Dessert
  • Egg Free

Ingredients Serving: 5

  1. All purpose Flour / maida – 2 cup
  2. ghee – ĵ cup
  3. Milk – ½ cup
  4. cardamom powder – a pinch
  5. water - 2 cup
  6. For Frying :
  7. Oil / ghee as required
  8. For sugar syrup :
  9. sugar – 2 cup
  10. water – 1 ½ cup
  11. A few saffron strands
  12. For kesar Rabdi :
  13. Whole milk – 3 cup
  14. Condensed milk – 1 can
  15. cardamom powder – ½ tsp
  16. A few saffron strands
  17. Chopped pistachios – 2 tbsp
  18. For garnishing:
  19. Chopped pistachios
  20. Edible Silver paper (optional)


  1. Sift the flour twice.
  2. Take milk and ghee in a bowl and whisk it for 2 – 3 minutes.
  3. Add the sifted flour and mix well.
  4. Add the cardamom powder and mix well. Mix the milk in which saffron is soaked.
  5. Add a cup of water and mix well without any lumps.
  6. I had read in kunal kapoor’s recipe as using ice cubes for mixing will avoid separating ghee and water.
  7. Now add, another cup of water and mix well.
  8. Always keep the mixed batter in a cool place to avoid melting of ghee.
  9. Frying :
  10. The vessel used must be a cylindrical shape with a large height to avoid oil spilling out while frying.
  11. Usually ghee is used for frying, I used vegetable oil considering the calories/fat being used.
  12. Heat oil in the cylindrical vessel and reduce the flame to medium.
  13. With a medium sized ladle pour the batter in one string consistency from about one foot height above the vessel.
  14. After a minute pour another ladle of batter on top.
  15. Wait till the ghevar is cooked and crisp, take out using a skewer.
  16. Repeat the same with remaining batter. Place the fried Ghevars on tissue to absorb all the excess oil.
  17. Store in an airtight containers for later use when cool.
  18. This can be stored for about 15 days.
  19. Making of sugar syrup :
  20. Mix sugar with a cup of water and bring to a boil.
  21. Add the cardamom powder and mix well. When the syrup reaches one string consistency, take off from the flame.
  22. Dip the Ghevars in the hot syrup for a minute not more than that, let it dry till there is no stickiness of the syrup – sweet Ghevar is ready to eat, you can garnish with pistachios.
  23. For making kesar rabdi :
  24. Soak few saffron strands in warm milk.
  25. Coat the milk boiling vessel with ghee / butter to prevent milk burning at the bottom.
  26. Bring 3 cups of milk to a boil, keep stirring to avoid spilling out.
  27. When the milk reduced to half add the condensed milk and keep stirring.
  28. The milk will starts thickening, add the soaked saffron strands and mix well.
  29. Add the cardamom powder and take off from the flame. Sprinkle flaked pistachios. Kesar rabdi is ready.
  30. Serving :
  31. Place the sugar dipped Ghevar on the serving plate.
  32. Pour 2 tbsp of Kesar Rabdi on top and garnish with flaked pistachios.
  33. Silver paper can also be used in garnishing. Ghevar with kesar rabdi is ready to be served.

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