Rajasthani Ghevar

Name: Rajasthani Ghevar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indian (Rajasthan)
Ingredients: For cake: Maida (refined flour) 200g, Ghee 100ml, Water 100ml, Baking powder ½ tsp (2g), Salt pinch (0.3g); For syrup: Sugar 400g, Water 400ml, Cardamom 4 pcs (crushed), Rose water 15ml; For topping: Almonds 60g (sliced), Pistachios 40g (sliced), Silver foil (optional), Rabri/condensed milk 120ml

🟢 Veg📊 Medium

Traditional 1. Rajasthani Ghevar recipe

⏱️20 minPrep

🔥15 minCook

🕒35 minTotal

🍽️8Serves

🧺 Ingredients

For cake: Maida (refined flour) 200g, Ghee 100ml, Water 100ml, Baking powder ½ tsp (2g), Salt pinch (0.3g)
For syrup: Sugar 400g, Water 400ml, Cardamom 4 pcs (crushed), Rose water 15ml
For topping: Almonds 60g (sliced), Pistachios 40g (sliced), Silver foil (optional), Rabri/condensed milk 120ml

👩‍🍳 How to make Rajasthani Ghevar

Batter: Whisk maida, baking powder, salt. Heat 100ml ghee to warm (not hot). Add to flour, mix until breadcrumb texture. Add water gradually, mix into flowing batter (like thin crepe batter).
Make syrup: In pot, heat 400ml water, add sugar, stir until dissolved (5 min). Add crushed cardamom, simmer 10 min. Cool. Add rose water.
Shape: Pour cooked batter into shallow disc mold (10–12 inch diameter, 1 inch thick) or onto greased plate, flatten gently with spatula.
Soak: Immediately pour cooled sugar syrup over hot cake. Let soak 15 min.
Garnish: Top with almonds, pistachios, silver foil. Drizzle rabri/condensed milk on top.
Serve: Serve at room temperature, cut into wedges.
---

Track the macros of Rajasthani Ghevar and 100s of Indian dishes with Nutri Macro India.