For the festival of Gangour, Sakshi is making something that any Rajasthani celebration is incomplete without – Ghevar. Follow Sakshi’s step by step recipe and let us know how it turned out!


1 ½ cups Refined flour
4 Tbsp – Ghee
¼ cup – Milk
Oil – for frying
1 tsp – Lemon juice
2 cups – Sugar
1 tsp – Green Cardamom Powder
Pinch of Kesar
3 to 4 ice cubes
Edible Silver Leaf
Dry Fruits for Garnish
Generous Rabdi
Rose Petals


Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency. When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Heat enough oil in a wok. And place the ghevar mould inside the wok in the centre. Now add lemon juice and mix it well. Make sure there are no lumps. Pour a spoonful of batter into the hot oil. In the exact center of the mould. And when it starts frying slightly, make a hole inside the batter with the edge of the spoon. Press the ghevar slightly so that it gets immersed in oil completely. Let it fry for a while until it becomes golden brown in color. Drain out the fried ghevar with a thin stick in a bowl. To make sugar syrup, heat a vessel with sugar and water. Let the sugar dissolve completely. Add green cardamom powder to it. And kesar. Now take the prepared ghevar, Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon. Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Stick the silver leaf on the ghevar. Sprinkle some sliced pistachios and almonds & rose petals on it. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

Watch Fortune Foods presents Tyohaar Ki Thaali, co-presented by India Gate Foods, Monday at 10pm.

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