“Rabdi Ghevar” a traditional & famous north Indian sweet. Ghevar is a crispy deep fried discs which are soaked in sugar syrup and garnished with nuts and rabdi to make a special treat!
Ghevar is mostly popular in state of Rajasthan and other surrounding states like Haryana, Uttar Pradesh, and Delhi etc. This sweet is interesting in a way that you do not get it all through the year, you only get during the month of August; Ghevar is a treat while celebrating festivals like Teej.
Ghevar can be easily made at home, basically the batter is made of flour and ghee (clarified butter) and it’s then dropped from a height into piping hot oil to get the classic web like pattern. Once the Ghevar is prepared you can garnish it with homemade Rabdi which will make it look rich and enhances it taste.
The ingredients are basic and making the batter is super easy but the trick lies in frying it perfectly. There are several versions of Ghevar, but the version I am sharing is the simplest and most popular one and made with flour only. If you follow along, I am sharing the easiest step-by-step instructions for homemade Rabdi Ghevar recipe.
Now, let’s start to prepare a homemade Rabdi Ghevar but before that here are few important tips to keep in mind while making Ghevar.
Ghevar Recipe – How To Make Ghevar Sweet – Tips & Tricks
1. Use a deep pan/container to make Ghevar. As you drop the batter from a height, it is expected to come up in the vessel as the oil is super-hot, please be careful as there is every chance of an accident if you don’t use a deep pan. I had used a deep pressure cooker with tall sides while making the Ghevar.
2. The pan/container should be more than half filled with oil or ghee. Traditionally ghee is used to fry Ghevar and I used ghee to make Ghevar. You may also chose to use a mix of Oil & Ghee as per your taste.
3. To make Ghevar very crispy it is advised to make the batter with cold milk and cold water. This will ensure that your Ghevar turns out crispy, which is what you want before you soak it in sugar syrup.
4. The batter for the Ghevar should be of pouring consistency. It should drop easily and freely from the ladle. I advise you to add more cold water if your batter isn’t of pouring consistency.
5. Ghevar needs to be fried in hot oil or ghee. You need to adjust the flame if the oil is way too hot, a medium-high works best for all. But of course the bottom line is, oil needs to be really hot else the web-like pattern won’t form.
6. Drop the batter into the pan from a height of around 6-7 inches. The height is important to get that typical web like pattern.
7. Always drop/pour the batter into the centre of the pan/container, at the same spot. This way batter will distribute evenly each time. Drop the batter, little by little in a constant flow.
8. Drop one ladle of batter, then wait for a minute and then drop the next ladle. The amount of ladle of batter you would need per Ghevar really depends on the size of the pan/container and also desired thickness you want in your Ghevar. I used around 3 ladles of batter to make 1 ghevar, a small pan would probably be fine with only 2 ladles.
9. Once fried, Ghevar is delicate. You have to be super careful while handling it, especially when you place it outside or drop it in a sugar syrup. Use a knife or butter knife to hold in from the centre carefully else it might break and crush into pieces.
It is not as difficult as it seems, let’s follow along the video to make your crispy & tasty homemade Rabdi Ghevar!
Ingredients to make Rabdi Ghevar
- Full Cream Milk – 500 ml
- Suger- ½ cup
- Milk powder- ½ cup
For Sugar Syrup
- 1 cup sugar
- 1 cup water
For Ghevar Batter
- Ghee / clarified butter- 4tsp
- Ice- 7-8 cubes
- Maida / plain flour / refined flour- 1 cup
- Milk chilled- 1cup
- Chilled water- 1 cup
- Lemon juice – 1 tsp
- Besan- 1tsp
- Oil / ghee for deep frying
- Almond dry fruits, for garnishing
Instructions how to make Rabdi
- Heat the broad non-stick pan.
- Add Milk to it take a boil, and turn on the flame at low intensity and stir the milk continuously.
- Stir it till milk reduce to half.
- Now add milk powder and sugar.
- Stir it continuously once it get to thicker switch off the flame.
- Let it get cool.
Instructions to make sugar syrup
- Take a pot add 1 cup of Sugar.
- Then add water and boil them. Continue to check concentration level by dropping the mix in the pot, it should be ready when the mix will look like a thread while dropping.
Instructions how to make Ghevar
- First we take grinder mixer jar.
- Add 4 tsp ghee and grind with 5-6 ice cubes.
- Then add cold milk 1 cup and again grind for 1 minute.
- Now divide maida into 3 part add 2 tsp maida and grind it (repeat this step 3 times always add 2 tsp maida at a time and always grind the mixture for 1 mint).
- Add 1 tsp besan and again grind for 1 min.
- Now add ½ cup of chilled water, 1 tsp lemon juice and make a smooth flowing consistency batter.
- Take a pan/container which has deep surface like pressure cooker. Add ghee/oil (ghee / oil should be super-hot).
- Pour the 2 tbsp of batter keeping a good distance from hot ghee/oil.
- The batter will distribute evenly and later the froth subsides. Repeat 10 times (flame should medium to high).
- Pull the Ghevar out once cooked, and drain off the ghee/oil completely.
- Pour the sugar syrup over Ghevar, garnish with chopped nuts and sprinkle cardamom powder.
- Finally, garnish the Ghevar with Rabdi and dry fruits.