A ‘must have’ during monsoon festivals!
Rabdi Ghevar is a rich and versatile dessert variety of Rajasthan. It is usually relished around the time of Saawan and Rakshabandhan. A disc-shaped porous dessert, it resembles a honeycomb.
Teej hai toh Ghevar hai!
Ghevar is a traditional sweet of the state of Rajasthan. It is a dessert specialty enjoyed especially at the time of the Teej festival. You will see abundant ghevars in Rajasthan during the festival of Teej.
Rich ingredients, authentic taste!
It is soaked in sugar syrup. Rabdi Ghevar is one of the most authentic and richest Indian mithai (sweet). It is made in desi ghee and garnished with thick kesar rabdi, chopped dry fruits and silver vark.
Make it right!
The making of Ghevar needs slight care and attention to detail. Make sure the milk and water are ice cold while making the batter. Also you must refrigerate the batter.
When you pour the batter in the ghee, the ghee has to be piping hot, the flame has to be high and the batter has to be icy cold. You must pour the batter little by little such that lumps don’t form in the ghee. These are basic and crucial tips to make perfect ghevar.
Let’s begin with the recipe!
- Prep Time: 15 mins
- Cooking Time: 2 hrs
- Total Time: 2 hrs 15 mins
- Course: Indian Sweets
- Cuisine: Indian
For the sugar syrup:
- 1 cup sugar
- ½ cup water
- 2-3 cardamom
- 2-3 drops lemon juice
- rose water
- food color as per choice
For the Rabdi:
- 1 litre milk
- ¼ cup sugar
- ½ cup milk powder
- saffron strands
For the ghevar:
- 1 cup all purpose flour
- 4-5 tsp. ghee not melted
- ½ cup milk
- 5-6 ice cubes you may need more
- 1 tbsp. gram flour
- 1 tsp. lemon juice
- ice cold water as required
- oil/ ghee to fry
- Chopped pistachios
- Chopped almonds
- Dried rose petals
- Silver leaves or silver dust
Stepwise instructions to make Rabdi Ghevar:
- First prepare the rabdi for ghevar. Boil the milk in a hard bottom pan. Soak some saffron strands in some warm water or milk. Lower the heat and let the milk come to a boil. Keep scraping the sides of the pan. Keep stirring occasionally.
- In a small bowl, add some milk powder. To this, add some milk and make a lump-free paste. Add this paste to the boiling milk and stir.
- Cook the milk for about 1 – 1.5 hours until the milk has reduced to 1/4th of its quantity. Add some sugar, soaked saffron and some ground cardamom to this milk. Stir it well. Switch off the flame after the sugar has dissolved.
- Let the rabri cool down at room temperature and then refrigerate it. It will thicken once cooled.
Making Sugar Syrup:
- For sugar syrup, dissolve sugar in some water. Heat this sugar syrup until 1/2 string consistency. Add some cardamom pods and rose water to the syrup. Let it cool down.
Making Batter for Ghevar:
- Now let’s make the ghevar. Let’s prepare the batter first.
- In a mixer jar, add ghee with some ice cubes. Ghee should not melt. Blend this ghee for about 3-4 minutes until the ghee changes it’s texture and becomes creamy. You can add more ice cubes if need be.
- Now add 1/2 cup milk to the whipped ghee whip properly.
- Add flour and water to the whipped ghee in parts. Add 1/4 cup flour and some water and give it a mix. Repeat the same process and mix flour properly. Use ice cold water. Batter should be thin as compared to dosa batter. It should have pouring consistency. Now refrigerate the batter until use.
- To make ghevars, either use a saucepan or ghevar mould, as per your convenience.
- Heat some oil/ ghee in the saucepan. The ghee should be piping hot for the ghevar.
- To pour the batter in the saucepan easily, use a ketchup bottle or make a hole to any bottle for easy pouring.
- Batter should be cold at all times. Refrigerate it for a while if it’s not cold enough.
- Pour batter from a height to the hot ghee. Pour batter little by little to the centre of the pan. The batter will sizzle up and spread all around the ghee. Wait for some time and pour batter again. Make a hole in the center with a skewer. Add batter until you get the desired thickness of the ghevar. Use the skewer to make hole in the centre.
- Now push the ghevar into the ghee so that the top of the ghevar is cooked evenly.
- Now take it out of the pan with the help of a skewer. Place it on a wire rack so that excess ghee strains off it. Make all ghevars accordingly.
Serving Rabdi Ghevar:
To serve, place the ghevar on a wire rack. Pour some sugar syrup on it evenly. Pour some thickened rabdi over the ghevar. Garnish with some chopped pistachios and almonds, rose petals and silver vark. Relish rabdi ghevar’s amazing taste!
- One Rabdi Ghevar gives 146 cal.
- Carbohydrates: 61 cal.
- Proteins: 7 cal.
- Fat: 74 cal.
- One Rabdi Ghevar provides about 7 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.
Ghevar is a Rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. It is traditionally associated with the month of Shravan, Teej and Raksha Bandhan festivals.
Ghevar is sold in two styles. Sweet and unsweetened. The former has a short lifespan and needs to be consumed within 3-7 days. Latter has a shelf life of 20-30 days.
Known to be a gift to be presented on auspicious occasions, the honeycomb sweet is savored mostly on Teej and Raksha Bandhan. Believed to herald the moments of nuptial bliss, ghevar is also fondly gifted to newly married girls following a traditional ritual.
Ghevar is good especially during the monsoon season. The thing is that this is the time when dehydrated climatic conditions lead to acidity, bloating, and restlessness. In this weather, having a slice of ghevar won’t harm at all.
Do not keep the ghevar in the syrup for long, as it will make them very soggy and wet. Again keep them tilted in a plate to remove excess syrup. Let them dry in open for about 1 hour. Now you can store them in closed containers and refrigerate for further use.