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Rajasthani Ghevar Topped With Kesar Rabdi - SNC Challenge 4

Hurray !! At last completed my Jan month SNC challenge today :) I was worried all these days that I might be unable to do this yummy sweet coz of relatives at home.. But some how managed to prepare this today. I have thank my mom, chithi and my periamma who helped a lot in preparing and tasting :) I must say that this sweet is JUST DIVINE !!! Every spoon n every bite made me feel like in heaven :) Special thanks to Manju, who introduced this finger licking delicious traditional sweet... I am really very happy that my family members and relatives enjoyed this sweet alot... In fact, they all noted down this recipe to try later :) Actual recipe calls for sugar syrup to soak the ghevar... I jus skipped this part for my family members..

SNC challenge is nothing but South - North Team Challenge. Every month one member from south team will challenge the North team and vice versa... This month North team ( Manju ) challenged us with this Rajasthani Ghevar and the south team ( Ramya ) challenged north team with Vadakari... Thanks to Divya Pramil, creative head and founder of SNC challenge :) Click HERE to get more details about this event.

Ingredients :

For Ghevar :

  • 5 Tbsp Maida
  • 3/4 Cup Water
  • 2 1/2 Tsp Ghee
  • 1 Tbsp Milk
  • Pinch of Saffron
  • Oil for frying

For Kesar Rabdi :

  • 500 ml Milk
  • 1/2 Cup Condensed Milk
  • 1 Elachi, crushed
  • Few Saffron Strands

For Garnishing :

  • 10 Badam, sliced
  • 10 Rasins

Method :

For Ghevar :

  • Sieve maida and mix it with the ghee in a separate bowl.
  • Soak the saffron strands in a milk.
  • Add water gradually to the maida mixture and mix well to avoid lumps.
  • Now add the saffron milk and mix well to form a thin batter.
  • Meanwhile, heat oil in a flat pan and slowly pour the batter in middle of the pan in a thin stream.
  • Adjust the flame to medium. While pouring batter, it starts scattering around the sides of pan.
  • Pour the batter until the correct thickness occurs. 
  • Fry them until it turns golden brown. 
  • Once done, slowly remove from the flame and keep aside.

For Kesar Rabdi :

  • Grease the pan with 1/2 tbsp ghee and add the milk.
  • Boil till it reduces half the quantity.
  • Add the condensed milk, crushed elachi and saffron. Boil them for few more minutes.
  • Stir the milk continuously.
  • Switch off the flame, once the rabdi or malai gets thick consistency.
  • Refrigerate them before serving.

Place the ghevar in a plate and garnish with the chopped nuts and raisins.
Pour the chilled rabdi over the ghevar. Garnish again with nuts n raisins.

Serve and enjoy !

Special Thanks to Manju n Divya :)


  1. looks so delicious and yummy clicks sis:)

  2. wow u girls rock eh

    u made it despite all the hassles
    hats off to all of u

    well done

  3. Yummy delicious ghevar ,wanting me to make it again.must have been a thrilling time doing it.

  4. ghevar looks stunning with rabdi .......drooling here

  5. Ghevar looks nice. Truly said it was divine.

  6. Wow awesome Priya :) I missed this challenge am feeling so bad :( Looks so perfect priya :) hats off!!

  7. ur ghever is looking perfect.tempting .supe clicks

  8. Lovely... you made it perfectly...

  9. thanks for trying and enjoying this rajasthani delight dear :) You have made them very well and they look scrumptious :) n nice to hear tat everyone in your family loved this heavenly dessert ..

  10. Yummy and it

  11. lovely nicely tried and it looks perfect love the krishna statue there.

  12. You have done it so well! Looks delicious :)


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