Ghewar is a disc-shaped sweet Traditional Rajasthani Dessert made using special thick metal molds. The texture of this dessert looks like a honeycomb. I guarantee you that every single bite of this scrumptious dessert is a joyride to a wonderland.



  • 1/4 cup Ghee Clarified butter
  • 1/4 cup Chilled full cream milk
  • 2 cups Maida
  • 4 and 1/2 cup Water
  • 1 pinch Yellow food color
  • Ghee


  • 1 and 1/2 cup Sugar
  • 1 cup Water
  • 10-12 strands Saffron
  • 2-3 Cardamom


  • 1 lt Full cream milk
  • 1/4 cup Sugar
  • 2-3 drops Kewda essence
  • 1/4 tsp Cardamom powder
  • Dry fruits for garnishing

Direction For Ghevar

  1.  In a bowl, whisk the ghee and milk until light and fluffy. Add the maida and whisk well. Add water and make a liquid paste without lumps. (If lumps form, pass the 4. 4.dough through a soup strainer) Add food coloring and mix well.
  2. Take a small saucepan (4 inches) and fill halfway with ghee. Heat the ghee over high heat. When the ghee is very hot, pour a ladle of dough at least 1 foot high in the center of the pan at a constant speed and as quickly as possible.
  3. Don’t let the heat simmer. The batter will stutter a lot. Be very careful at this point. If the dough starts to boil over, stop pouring more dough.
  4. Allow the bubbles in the ghee to settle. Pour another ladle of dough over the previous dough. Cook for a minute.
  5. Repeat the process 3-4 times. Make a hole in the center with a skewer. Let the ghevar fry over high heat until golden on top. (it will take time. Don’t be impatient like I did) Remove the ghevar from the ghee using a fork.
  6. Keep it on a tilted plate so that the extra ghee is removed.

For Sugar Syrup

  • Heat sugar and water in a pan.
  • Add saffron and cardamom.
  • Heat till a one string sugar syrup is formed.

For Rabdi

  • Heat the milk in a heavy-based saucepan.
  • Cook until reduced by half.
  • Add the sugar and cardamom powder. Cook until reduced to a quarter.
  • Add kewda essence. Ghevar assembly Dip the ghevar in sugar syrup for 10 seconds on each side.
  • Remove to a plate with a fork. Pour the malai rabdi on top.
  • Garnish with almond and pistachio strips.



Please enter your comment!
Please enter your name here