rabari ghevar By Somya Prajapat


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rabari ghevar

ghavar is the traditonal sweet of rajasthan
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6 Servings

Cooking Time

40to 50 min

Meal Type


Rate This Recipe10


  • 250 gm refind flaur
  • 1lit ghee(50gm for batter)
  • 100 ml milk
  • 1lit water(cold water for batter400ml)
  • 500gm sugar (1thread)
  • 500 ml rabri
  • 10gm pista(garnish)


  1. 1

    Prepare sugar syrup of 1 thread consistency.
  2. 2

    Take solidified ghee in a large wide bowl. Add1 cup cold water and mix it, till ghee becomes ghee white in colour.
  3. 3

    Add milk, flour and a cup of water. Mix to make a smooth batter.
  4. 4

    Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
  5. 5

    Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
  6. 6

    When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.
  7. 7

    When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
  8. 8

    Alternatively, pour some syrup evenly all over, Keep it over a mesh surface so that excessive sugar syrup drains out. Cool it and top it with silver Vark.
  9. 9

    . Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
  10. 10

    One may also serve ghevar with rabri prepared in advance.

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