Rajasthani Rabri Ghevar

Ghevar is a traditional and famous sweet dish from Rajasthan. Ghevar is generally associated with teej festival. People consider that Ghevar can not be made at home. But here I am presenting a video of making Rabdi Ghevar at home in a easy way.



Preparation And Cooking Time

40 Min.



Cooking Method :   

  80 Gram Maida (APF)

  15 ml Melted Ghee (Clerified Butter)

  15 ml Milk

  1/2 Cup Chilled Water

  1/2 Cup Normal Water

  1/4 Tsp Lemon Juice

  3/4 Cup Sugar

  1 Liter Full Cream Milk

  1 Tbsp Pistachio Flakes

  Few Strands Of Saffron

  Ghee/Oil for Frying

Add ghee and 3-4 ice cubes in a big bowl and beat with hands for 3-4 minutes.

Take out the excess water.

Beat the chilled ghee till it is creamy.

Add maida in batches and mix well with hands.

Gradually add water and mix with hands. Make sure there are no lumps.

Add chilled water and mix well.

Add lemon juice.

The consistency should be dropping.

Oil/Ghee should be very hot.

Place a ring in the middle and from 10 inch above start dropping the batter with a small spoon.

After the foam disappears, start dropping. Repeat this process 8-10 times.

Make a hole with a sharp object in the middle.

Fry gently pressing it inside till it is brown.

Carefully take out of the oil/ghee.

Ghevars are ready.

In 3/4Cup water add 3/4 Cup sugar.

Cook for 10 minutes on low flame and make a one thread consistency sugar syrup.

Allow it to cool completely.

Add milk in a kadai and boil.

Stir with a spoon and gather the malai formed on the sides of the kadai. Do this process on medium flame.

Scrap the gathered malai and add in the milk.

Cook for 5 minutes more, add sugar and cook.

Add saffron.

Add pista. Switch off the flame and let it cool completely.

Drizzle 3-4tsp sugar syrup on the ghevar.

Spread rabri and sprinkle saffron strands and pista flakes.

Enjoy rajasthani home-made Malai Ghevar.

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