Sunday 31 January 2016

Mini Ghevar with Kesar Rabdi

Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, Mawa and malai ghevar. So many people thinks that it's very tough to make but yes they are easy to make.

Being a Rajsthani Girl, I must know how to make it...But when I started Cooking in my Teenage years, I was always thinking that, will this be ever possible to make Ghevar at home by me? Hmmm....If I talk about those days, I would definitely say a Big "NO".....But as I grew up, I started trying all the cuisines recipes, like simple recipes, A lil hard recipes, medium hard recipes, Slowly slowly Now I am having a confidence to try a recipes which we just can wonder to make.....Ghevar was one of them!!! I tried to make them Two years back..Being an honest, I was Fail Fail Fail...Again I tried and it was disastrous...But a third try......Yippeee....It was a Clean Bowled type of Ghevar came out ;).....And I was too too Happy to have this achievement, I just Placed it on a strainer and Pick that strainer to Hishu (My hubby)  and saw him that Look at this :) And I still remember his Expression...He said Like Woowww!!!! and I took a deep Breath and went again to make another one....!!! And yes..That was too came nicely!!! Look at those pics man....They are awesomely made...;) I know, I know, Its going lil higher...But the feelings to make Ghevar at home come out with this type of happiness only ...hahahah...Hope you guys understand my inner joy!!

And We #foodimonday Guys are Going to celebrate our 25th Week of togetherness on #Bloghop Event!!! Its was Me and Jolly...Who first Tried to make this Bloghop Team...Jolly, I remember that I Pinged you first time on hangout and we had a nice chat and Soon we decided to make this Bloghop Theme Events and we landed up with this amazing Group....Jolly is an enthusiastic personalit, a Foodie, an awesome blogger and expert in baking!!! love ur posts jolly.... Soon Krithika Joined us....I love Krithi..She is a lady with loads of humor, and always keep our group alive and keeps on posting jokes on group....Her different style of posting different recipes...Always a super like :)...Slowly Slowly the Group became More large....Alka dee joined us and she is a lady with a pure heart, We had a thought that, We can learn lot of things from her..and she encouraged us to make anything we want, The same thing with Preethi dee...She is such an adorable lady....Always positive in any theme...and always there on Bloghop, though loads of work with her home and office too....Sujata dee, The most sweetest lady, Dee U look like my mom...Seriously :) and yes she is always ready with her post..and I like her dilemma when she ask..."Ye bana lungi to chalega" hahaha...Kidding dee..But I like this :) ....Habeeba Nisa, The most sincere person in our team...Love her all the clicks of her Posts, and always Try different things with the theme..Keep it up Nisa :) And at the End Rupal joined us...the lady with Gujarati heart...lives in US...she always try a fusion dishes and I always find a uniqueness in her post!!! Love u Rupal for this :) !!! So This is Our #Foodiemonday Team...And I am so proud of this Bloghop Team!!!! Check out the Each link of these awesome Bloggers!!!!!!!!

Jolly Makkar

Krithika C

Alaka Jena

Sujata Roy

Preethi Prasad

Rupal Patel

Habeeba Nisa

So We are Celebrating this Silver jubilee Bloghop week with some Sweets or Desserts !!! And Since a long time I was thinking to respost my Ghevar Recipe with some good clicks.(I hope they are good ;)) So, Finally got this opportunity to land up with this recipe...And So here it is :) Do check out this Super delicious Rajsthani sweet delicacy "Ghevar" recipe with step by step clicks!!!


For the Ghevar

2 cups all-purpose flour
1/4 cup clarified butter or ghee
1/4 cup milk
4 cups chilled water
Slivers of almonds and pistachio for the garnish
A drop or two yellow food color (optional)
Clarified butter/ghee or
oil for frying (half ghee and half oil is a good option)

For Sugar Syrup

2 cups sugar
1 cup water


For the sugar syrup

Combine sugar and water in a wide, shallow pan and simmer till it reaches a single-string consistency.

 For the Ghevar:

1. In a big bowl whip the ghee with a few ice cubes till the mixture turns white-ish.

2. Add the milk, flour and one cup of the water to make a batter. Add food color into the balance water and add as much of the colored water to make a free-flowing batter.

3. Fill a vessel more than half with ghee/oil and heat on high till the ghee is really hot. Check temperature by dropping a small portion of the batter into the ghee/oil. If it swiftly floats to the surface and doesn’t stick to the bottom it is hot enough. Take a spoonful of batter -- use a big ladle-- and pour it in the middle of the wok in a thin stream from as high as a foot. (Note: Always use Deep vessel to make Ghevar, As in shops they use very big vessels to make Ghevar...As they are professionals so they used to make big Ghevar, At home I am using small vessel to make mini Ghevars. Stay Lil alert as when you pour the batter, some amount of Oil may burn your hand, As oil bubbles will appear on the spot, You can see some Oil drops here and there on my stove. :()

4. The greater the height, the better the texture. As soon as the batter touches the hot ghee, bubbles start to appear. If the bubbles are vigorous enough, stop pouring for a while and continue later. After the first spoon, wait for a few seconds till the bubbles settle, and then pour the second spoonful.

5. Repeat this for 2-3 times or as needed depending up on the size of the wok and how much batter it will accommodate -- the bigger the wok, the more number of spoons required. Mine was not too big So I could use only 3 times.

6. If the ghee is not hot enough, the batter will start sticking to the bottom so keep the heat going. As you pour in the batter, it will start scattering and collect near the sides of the wok in a circular fashion.

7. As you keep adding more batter, the disc starts taking its correct shape. If the batter tends to stay in the middle of the oil/ghee, after pouring, use the back of a wooden spoon to gently move it to the sides.

8. Keep on increasing the center space with the back of the wooden spoon. After 3 or 4 rounds of pouring, a complete disc will be formed.

9. Let this disc turn golden brown on medium heat. The sides will be slightly more golden. Take the disc out of the oil/ghee carefully by inserting the back of the wooden spoon in the middle and lifting the whole Ghevar out.

10. Now immerse the Ghevar in the hot syrup with the help of the back of the wooden spoon and take it out after 5 to 10 seconds. Do not keep the Ghevar in the syrup extra or it will become soggy and wet.

11. Garnish with almonds and pistachios.Let the sugar-coated Ghevar dry open for about an hour.

12. Store in closed containers and refrigerate. Dry Ghevar without syrup can easily be stored for 15 days. Dip in syrup and serve hot. Ghevar Rabdi is a popular combination to serve this Rajsthani delicacy....So serving this delicious sweet with Kesar rabdi.!!!!

Recipe adopted from: Bhavna's Kitchen



  1. Absolutely delightful post and the Ghevar looks perfect.

  2. Very interesting post... the dish looks so delicious...

  3. This looks super delicious and beautiful

  4. Such a nice recipe..!! Waagmi, u rock!!!!

  5. ghevar looks super delicious and colourful...nice share