Home / Videos / Ghevar



Poonam Kothari
15 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later


Ghewar is a rajasthani cuisine ,and while making you should have lots of patience ,taste and crunchyness should be perfect ,this is my favourite recipe which I am today sharing;ingredients used in this recipe are very less ,ghewar can be made and kept without sugar syrup for fifteen days you can dip them whenever you have to serve ,friends do try this it taste awesome ,wish you happy diwali

Recipe Tags

  • Festive Fun
  • Medium
  • Festive
  • Rajasthan
  • Frying
  • Dessert

Ingredients Serving: 3

  1. All purpose flour 250 grams
  2. Ghee 50 grams
  3. Chilled water 2cups
  4. Ice cubes 4-5
  5. Sugar 100 grams
  6. Milk 1 litre for rabdi
  7. Water 50 ml for sugar syrup
  8. Cardmom powder 2 teaspoon
  9. Pistachio flakes 2 teaspoon
  10. Almond flakes 1 teaspoon
  11. Few strands of saffron
  12. Sugar for rabdi 4 tablespoon
  13. Milk 40 grams for ghewar batter
  14. Ghee or oil for frying


  1. In 40 grams ghee add 8-10 ice cubes and mix.
  2. Remove the ice cubes once the mixture turns white.
  3. Add 2 tablespon flour out of 250 grams flour.
  4. Add 1/4 cup milk out of 1 cup milk
  5. Add 1/2 cup water out of 2 cups chilled water and whisk
  6. Mix till the batter is of pouring consistency
  7. In 50 grams hot ghee, pour in 1 tablespoon batter
  8. Make a hole in the middle with pointed stick and simultaneously pour 1 tablespoon batter,repeat the same process 5 to 6 times.
  9. Press down the Ghevar, fry till golden brown and crisp
  10. Remove gently and place on a wire rack.
  11. Boil and reduce 1 liter milk, add 4 tablespoon sugar
  12. Add 1/4 teaspoon cardamom powder to the thickened milk.Boil for 2 minutes, take the rabdi off the heat.
  13. Mix 100 grams of sugar to 40 ml water on low heat
  14. Add 1 teaspoon cardamom powder.Boil till two string consistency is achieved.Remove from heat.
  15. Pour 2 tablespoon of sugar syrup on top of the Ghevar.
  16. Spread some rabdi on top and garnish with slivered almonds and pistachios.
  17. Decorate with a few saffron strands and rose petal.
  18. Serve with chilled Rabdi.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Neelam Barot
Neelam Barot   Aug-27-2018

Royal sweet of pink city... Jaipur :heart_eyes::ok_hand:

Astha Gulati
Astha Gulati   Oct-13-2017

Looks amazing...

Similar Recipes

A password link has been sent to your mail. Please check your mail.