Shahi Rabri Ghevar
Crispy Rajasthani honeycomb pastry discs dipped in light saffron syrup and layered with thick rabri. A classic festival treat made right on your stovetop.
Cook: 50 min · Serves 4 · Difficulty: Hard · Categories: Dessert, Indian
Why this is good to eat
Making rabri and ghevar at home lets you control the sweetness and avoid heavy industrial syrups. Fresh whole milk supplies calcium and protein, while pure ghee provides traditional richness with clean ingredients.
Ingredients
- 4 cups whole milk
- 2 tablespoons sugar
- 0.5 teaspoon cardamom powder
- 18 saffron strands
- 3 tablespoons ghee
- 4 ice cubes
- 120 grams all-purpose flour
- 1 tablespoon gram flour
- 0.25 cup cold milk
- 1.5 cups ice-cold water
- 0.5 teaspoon lemon juice
- 2 cups ghee
- 100 grams sugar
- 0.5 cup water
- 1 tablespoon sliced pistachios
- 1 tablespoon sliced almonds
- 1 teaspoon edible dried rose petals
Instructions
- Pour 4 cups whole milk into a wide, heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
- Lower the heat and simmer the milk for 25 minutes, gently scraping the dried cream from the sides back into the liquid until it thickens to half its volume. Stir in 2 tablespoons sugar, 0.25 teaspoon cardamom powder, and 10 saffron strands, then turn off the heat and let the rabri cool completely.
- In a small saucepan, combine 100 grams sugar and 0.5 cup water over medium heat. Simmer for 6 minutes until the syrup turns slightly sticky, stir in 0.25 teaspoon cardamom powder, and remove from the heat.
- In a mixing bowl, combine 3 tablespoons ghee and 4 ice cubes. Rub the ghee firmly against the ice cubes with your fingers for 3 minutes until it turns pale and fluffy, then remove and discard the ice cubes.
- Pour 0.25 cup cold milk into the whipped ghee and mix smoothly. Gradually add 120 grams all-purpose flour and 1 tablespoon gram flour along with 1.5 cups ice-cold water, stirring briskly to create a thin, smooth pouring batter, then mix in 0.5 teaspoon lemon juice.
- Heat 2 cups ghee in a small, deep saucepan over medium-high heat until hot. Pour 1 tablespoon cold batter straight into the center from 6 inches above, wait for the bubbling to ease, and add 3 more tablespoons one by one to build a honeycomb disc with a center hole. Cook for 4 minutes until golden and crisp, lift out with a skewer, and drain on a wire rack. Repeat this process to make 4 discs in total.
- Set the 4 crispy ghevar discs on a serving tray and spoon 1.5 tablespoons warm sugar syrup evenly over each. Spread 2 tablespoons chilled rabri across the top of each disc, then finish by scattering 1 tablespoon sliced pistachios, 1 tablespoon sliced almonds, 8 saffron strands, and 1 teaspoon edible dried rose petals over the top. Serve immediately.
Frequently Asked Questions
How do I make Shahi Rabri Ghevar?
Whip cold ghee until pale, then blend with flour, milk, and ice water to form a very thin batter. Pour spoonfuls into hot ghee to create crispy honeycomb discs, soak lightly in sugar syrup, and finish with thickened milk rabri and sliced nuts.
How long does it take to make this recipe?
Total active preparation and cooking takes around 50 minutes. Simmering the milk into thick rabri takes about 25 minutes, while mixing and frying the ghevar discs takes another 25 minutes.
How many servings does this recipe make?
This recipe yields exactly 4 individual ghevar discs, providing 4 full servings. You can double all measurements evenly to prepare a larger batch for gatherings.
Is this recipe vegetarian?
Yes, this dish is 100% lacto-vegetarian. It relies solely on plant-based flours, pantry spices, sugar, and dairy ingredients including whole milk and pure ghee.
Can I make this ahead of time?
You can fry the plain ghevar discs up to 2 days in advance and keep them in an airtight container at room temperature. Prepare the rabri ahead and chill it, then assemble the syrup, rabri, and nuts right before serving to keep the crust crisp.