Ghevar with Lacche Wali Rabadi
Indulge in the lacy splendor of Ghevar! This festive delight, with its crisp texture and sweet syrup, invites you to celebrate the rich culinary heritage of Rajasthan. Perfect with a dollop of creamy rabdi, each bite is a whisper of tradition and taste.

1 Piece
For 4 people
Difficulty
Difficult
Taste
Extra Sweet
Health Benefits
Energizing: Provides a quick energy boost.
Cultural Experience: Offers a taste of Rajasthani tradition.
Versatile: Can be customized with various toppings.
Festive Dessert: Perfect for celebrations.
Community Cooking: Brings people together during the preparation.
250 kcal
in 188g
Protein:
3g
Fats:
15g
Carbs:
28g
Cholesterol:
30mg
Sodium, Na:
150mg
Potassium, K:
90mg
Ghevar, a traditional Rajasthani sweet, is a must-try for anyone looking to indulge in the rich culinary heritage of India. Known for its intricate honeycomb texture and delicate flavors, Ghevar is not just a dessert; it's a celebration of craftsmanship in Indian sweets, especially during festivities like Teej and Diwali. This detailed recipe guide will walk you through creating this exquisite dessert, complete with a luscious Lacche Wali Rabadi and homemade sugar syrup.
This recipe contain 3 sections
Ghevar
Ingredients
4
quarter cup Ghee
2 pieces Ice Cubes
1 cup Refined flour
1 tablespoon Besan
2 & half cups Chilled water
1 teaspoon Lemon juice
Oil or ghee for frying as per needed
Tips
Keep the batter as cold as possible during the frying process to ensure the correct texture.
Ghevar can be made in advance and stored in an airtight container for a couple of days.
Serve Ghevar by dipping it into the sugar syrup or drizzling it with syrup and topping with Lacche Wali Rabadi and nuts.
Directions
Heat a pan over medium heat, add ghee and melt without overheating.
In a mixer, blend the melted ghee with ice cubes until the ghee refreezes. Scrape any frozen ghee from the sides; ensure no water remains.
Gradually add refined flour and gram flour to the frozen ghee, achieving a crumbly texture.
Add chilled water in batches to form a smooth, flowy batter, keeping it chilled throughout.
Transfer the batter to a squeezy bottle and refrigerate until use.
Heat oil or ghee in a flat-bottomed vessel with a round 5-inch ring that is about 2 inches high, ensuring the oil level is 1 cm below the rim.
Pour chilled batter in batches into the hot oil, allowing bubbles to form the mesh pattern typical of Ghevar. Repeat this process 18-20 times to build up layers.
Insert a rolling pin to create a central hole and continue adding batter to the center.
Notes
Due to high sugar and fat content, it is best avoided by those with diabetes, obesity, or heart conditions.
Lacche Wali Rabadi
Ingredients
4
1 & half Liters Full - fat milk
3 tbsp Sugar
1 pinch Cardamom powder
Directions
Boil milk in a heavy-bottomed pan, then reduce heat and stir continuously, scraping cream layers to the side.
Reduce milk to one-third, stir in sugar and cardamom, and cook until slightly liquidy. Cool and refrigerate.
Sugar Syrup
Ingredients
4
1 cup Sugar
1 cup Water
1 teaspoon Lemon juice
Directions
Combine water, sugar, and lemon juice in a pan; heat until sugar dissolves and syrup reaches one-string consistency.
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