Delicious Ghevar

Ghevar is a traditional sweet dish prepared during festivals. It is made with refined flour and milk. An Executive Chef from Radisson Blu Plaza shared the recipe of this mouth-watering dessert.


Refined flour  
Ice cubes    
Silver leaf  
For rabri topping
For the syrup
Rose essence 
Cardamom powder
250 gm
100 gm
50 ml
800 ml
for frying
a few
for garnishing
for garnishing
for garnishing

1 lt
100 gm

500 gm
220 ml
5 ml
3 gm


  1. Add sugar and water to a pan and stir till the sugar dissolves. Cook till the syrup attains one thread consistency. Add some rose essence, cardamom powder, and leave aside.
  2. Take 100 gm of ghee in a bowl and whisk it with ice cubes until it turns white. Add milk, fl our, and water to make a fine thin batter of coating consistency, making sure that the ingredients mix well. Keep it in a cool place. Add more water if required to make the batter thin.
  3. Heat ghee in a kadhai for frying and place a steel mould, 2 inches of height and 8 inches round, in it. Make sure that more than ¾th of the mould is immersed in the ghee.
  4. Pour the batter slowly with a ladle in the mould. Make a hole in the centre with a wooden stick. Cook the ghevar until it’s done. Lift the ghevar gently and place it on a wire mesh so that the excess oil drains out.
  5. In a kadhai, reduce the milk and sugar to make a thick rabri for the topping.
  6. Dip the ghevar in the prepared sugar syrup and top it with rabri.
  7. Garnish the ghevar with shaved pistachios, sliced almonds, and silver leaves. Serves 12.