Rajasthani Ghevar

Ghevar is a very popular sweet from Rajasthan, it is mainly made on the occasion of Teej festival and Raksha Bandhan. I always wanted to make this myself but trust me I was very afraid to give it a try as I only heard in magazines & website that it is very tough to make. But this year on Raksha Bandhan due to this Corona pandemic I didn’t want to bring any sweet from outside so decided to try it, I was very nervous but in my first attempt, it went so well that I was amazed to see results. I will say this is as easy as other sweets but you need time and patience that’s all.


  • For the Ghevar
  • 2 Cups Maida / All-Purpose Flour
  • 1/4th Cup Ghee / Clarified Butter
  • 1 Tsp Besan / Gram Flour
  • 1/2 Cup Milk
  • 1 Tsp Lemon Juice
  • Refined Oil / Ghee – For Deep Frying
  • 7 – 8 Ice Cubes
  • 3 Cups Chilled Water
  • For the Chasni
  • 1.5 Cup Sugar
  • 1 Cup Water
  • 1 Tsp Cardamom powder
  • For Rabdi
  • 1 Liter Full cream milk
  • 1/2 Cup Sugar
  • 1 Tsp Cardamom Powder
  • For the Garnishing
  • 2 Tsp Almond Flakes
  • 2 Tsp Chopped Pistachios


Prep: 30 minutes
Cooking: 60 minutes

  1. For the Ghevar – In a mixer jar add ghee and ice cubes, give it a mix. Next, add milk in it and again blend it.
  2. Now in batches add flour into it and keep on blending, if need add chilled water in between.
  3. Lastly, add Gram flour and lemon juice into it and mix them nicely, take out the batter in a large bowl & add chilled water & make a flowing batter.
  4. Take a small saucepan and fill it half with ghee/refined oil & heat it in a high flame. Take out around 1 cup of batter in a small bowl and keep rest in the fridge.
  5. When the ghee is hot, start pouring one tablespoon of batter from a height in the centre of the saucepan. Do not lower the heat.
  6. When bubbles in ghee settled down, pour another spoon of batter, the same way. Keep on making a hole in the centre with help of a spoon or knife for the pouring of batter.
  7. Pour batter in ghee around 8to9 times, pour the batter from sides as well in between for 2to3 times. Let ghevar fry on high heat till it is browned from the top.
  8. Now carefully take out ghevar with help of fork or knife, and keep it on a strainer so that extra ghee is drained out.
  9. Make all ghevar from rest batter same way, and keep aside.
  10. For Rabdi – Boil milk in a large saucepan, cook till it is reduced to half. Add sugar and cardamom powder into it & cook till quarter is left. Rabdi is ready, take out in a bowl.
  11. For the Chasni – In a saucepan add sugar & water, & starts boiling it.
  12. Add cardamom powder into it and cook till one string sugar syrup is formed
  13. You can check it by pulling syrup in between your thumb and finger, you will see 1 string. Take out in a bowl.
  14. For the assembling – Take one ghevar in a plate, spread sugar syrup evenly on it, depending on how much sweetness you want.
  15. Now spread rabdi on top of ghevar. Garnish it with almond and pistachios. Rajasthani Ghevar is ready to serve, enjoy it with family and friends.
  16. 1.      Tips to remember – Always take chilled water, milk, & bowl for the batter. When ghee is hot and the batter is cold then only the Ghevar will form its shape.
  17. 1.      Do not hurry up in pouring batter and taking out ghevar, have patience. Sugar syrup and Rabdi should be lukewarm only before pouring on ghevar.
  18. Without sugar syrup and Rabdi, you can preserve ghevar for one month. After putting syrup and Rabdi consume it within 5 days.