Rabri Ghevar

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 3 cups - plain flour
  • 1 cup - solidified ghee
  • 3 to 4 - ice cubes
  • 4 cups - water, approx.
  • 1/2 cup - milk
  • 1/4 tsp - yellow food colour
  • 1 kg - ghee for deep frying
  • For Syrup:
  • 1.5 cups - sugar
  • 1 cup - water
  • For Topping:
  • 1/2 kg - rabri
  • 1 tsp - powdered cardamom
  • 1 tbsp - chopped almonds and pistachios

How to Make Rabri Ghevar

  • Prepare sugar syrup of 1 thread consistency. Take solidified ghee in a large wide bowl.
  • Taking one ice cube at a time rub the ghee vigorously.
  • Take more ice cubes as required, till ghee becomes very white.
  • Add milk, flour and 1 cup water.
  • Mix to make smooth batter.
  • Dissolve colour in some water and add to batter.
  • Add more water as required.
  • Batter should be fairly thin (it should run off easily when poured from spoon).
  • Take an aluminium or steel cylindrical container (do not use lid).
  • The height should be at least 12 inch and diameter 5-6 inch.
  • Fill half with ghee. Heat.
  • When ghee is smoky hot, take a 50 ml, glassful of batter.
  • Pour in centre of ghee, slowly in one continuous threadlike stream.
  • Allow foam to settle.
  • Pour one more glassful in hole formed in centre.
  • When foam settles again, loosen ghevar with an iron skewer inserted in hole.
  • Lift carefully, at a slant, and place on wire mesh to drain.
  • Keep 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 .
  • Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
  • Cool a little.
  • Top it with some rabri each ghevar.
  • Sprinkle chopped dry fruits and cardamom powder.