Milk Ghevar Recipe: New Update

Milk Ghevar is a traditional Indian dessert that hails from the state of Rajasthan. It’s a sweet delicacy often enjoyed during festive occasions, especially during the Teej festival. This intricate and exquisite dessert is made from a batter of flour, milk, and ghee, which is deep-fried to create a delicate and porous disc-shaped sweet. The Ghevar is then drizzled with saffron-infused sugar syrup and topped with nuts, making it a delightful treat for your taste buds. Let’s dive into making this delectable Milk Ghevar!

Milk Ghevar


For Ghevar:

  • 1 cup all-purpose flour (maida)
  • 1/4 cup ghee, melted
  • 1/2 cup milk, at room temperature
  • Ice-cold water, as needed
  • A pinch of saffron strands (optional)
  • Oil or ghee, for deep-frying

For Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands
  • 1/2 teaspoon cardamom powder

For Garnishing:

  • Chopped nuts (almonds, pistachios, and cashews)
  • Edible silver foil 


Prepare the Ghevar Batter:

In a mixing bowl, combine all-purpose flour, melted ghee, and milk. Mix well to form a smooth batter. If using saffron, crush a few saffron strands and add them to the batter for a delightful color and aroma.

Create the Ghevar Shape:

Heat oil or ghee in a wide, heavy-bottomed pan for deep-frying. Make sure the oil is hot but not smoking.

Take a Ghevar mold (if available) or a large slotted spoon with holes. Hold it over the hot oil and pour a ladleful of the batter into the center of the mold or spoon. Allow the batter to flow through the holes and spread into a circular shape, creating a disc.

Deep-Fry the Ghevar:

Gently lower the mold or spoon the batter into the hot oil. Allow the Ghevar to cook, gently lifting and lowering the mold or spoon to ensure even cooking.

Once the Ghevar turns golden brown and crispy, carefully remove it from the oil and place it on paper towels to drain excess oil.

Milk Ghevar

Prepare Sugar Syrup:

In a separate saucepan, combine sugar and water to make the sugar syrup. Bring it to a boil and then let it simmer until it reaches one-string consistency. Add saffron strands and cardamom powder to the syrup for flavor and aroma.

Soak the Ghevar:

Place the fried Ghevar in the sugar syrup, ensuring it is fully immersed. Let it soak for a minute or two, allowing it to absorb the sweetness.

Garnish and Serve:

Carefully remove the soaked Ghevar from the syrup and place it on a serving plate. Garnish with chopped nuts and edible silver foil for an elegant touch.


To achieve the porous texture of Ghevar, make sure the batter is of the right consistency – neither too thick nor too thin.

You can experiment with the size of the Ghevar by using different-sized molds or spoons.

For a richer flavor, use desi ghee instead of oil for deep-frying.

Allow the Ghevar to cool and set before serving, as it becomes crispier as it cools down.

Milk Ghevar is traditionally enjoyed on festive occasions like Teej, Raksha Bandhan, and Diwali. It can also be a delightful addition to your dessert spread during special celebrations.


Milk Ghevar is a mesmerizing dessert that not only satisfies your sweet tooth but also showcases the artistry of Indian culinary traditions. The delicate layers, the aromatic saffron-infused syrup, and the crunch of nuts create a harmonious blend of flavors and textures. Whether you’re celebrating a festival or simply indulging in a sweet treat, Milk Ghevar is a must-try dessert that will transport you to the vibrant streets of Rajasthan with each delectable bite.

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