Mini Ghevar topped with Kesar Rabri

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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  • For Batter:
  • 1.5 cups - Maida
  • 2 tbsp - Ghee
  • 1 tsp- Saffron strands
  • 1/4 cup - Milk (room temperature)
  • Warm Water (for making thin batter)
  • Oil for frying
  • Sugar Syrup:
  • 1.5 cup - Sugar
  • 1 cup - Water
  • Kesari Rabdi:
  • 3 cups - Whole milk
  • 1 cup - Sweetened condensed milk
  • 1/2tsp - Cardamom powder
  • 8-10 - Crushed pistachios, almonds
  • 1tsp - Saffron strands.

How to Make Mini Ghevar topped with Kesar Rabri

  • Whip the milk and ghee together for a few minutes.
  • Add the maida and mix well. Gradually add the water and mix it to get a thin batter consistency.
  • Heat oil in a round, deep, flat bottomed vessel on a high flame. Now take the batter in a ladle and pour in the middle of the vessel in a thin stream from a height of 1 foot.
  • After pouring a whole ladle of batter, stop for a few seconds and start pouring a small ladle of batter.
  • Make a space in the centre of the frying ghevar with a skewer once the batter gets settled.
  • Let the ghevar get fried on medium flame until it turns golden brown.
  • Take the ghevar out of the oil carefully with a skewer and keep over a paper towel to remove the excess of oil.
  • Make a one string consistency sugar syrup with the sugar and water and keep aside.
  • Meanwhile in an another vessel, boil the milk and cook on a low flame until the milk gets reduced to half of the quantity.
  • Now add the saffron strands, cardamom powder and crushed nuts and mix well.
  • Now add the condensed milk and let it boil.
  • Remove from stove once the milk thickens, keep aside.
  • While serving, spoon the sugar syrup over the crispy ghevar and tilt the plate to remove the sugar syrup. Top it with the rabdi and nuts and serve it immediately.
  • Recipe courtesy: Priya Easy N Tasty Recipes.