Celebrate The Flavours Of Teej With A Classic Ghewar And Rabri Recipe

Name: Celebrate The Flavours Of Teej With A Classic Ghewar And Rabri Recipe
Prep time: 15
Cook time: 50
Total time: 65
Ingredients: 0.25 cup Ghee; 2 piece Ice cubes; 1 cup Refined flour; 1 tbsp Gram flour; 2.5 cup Chilled water; 1 tsp Lemon juice; 0 g Oil or ghee( for frying); 1.5 l Full-fat milk; 3 tbsp Sugar; 0 g A pinch of cardamom powder; 1 cup Sugar; 1 cup Water; 1 tsp Lemon juice

Celebrate Teej with crispy, syrup-soaked Ghewar topped with rich Lacche Wali Rabdi—an indulgent Rajasthani treat that blends tradition, nostalgia, and festive flavour.

Contributed By

Nishtha Kawrani

July 23, 2025

Ghewar With Lacche Wali Rabdi Recipe

As the monsoons roll in, the landscape turns lush green and India comes alive with festive cheer. The season is considered auspicious for the Indian community. Among the early markers of festivals is Haryali Teej, a vibrant festival celebrated mainly by women in parts of North India like Rajasthan, Uttar Pradesh, Bihar and Delhi. It marks the union of Goddess Parvati and Lord Shiva, symbolising love and giving the message of devotion to the masses. The women and girls celebrate the abundance of nature, greenery, and rain by donning traditional attire, applying mehndi, singing and dancing to traditional songs, and observing fasts for the well-being of their husbands or future partners. After a day of fasting and ritual worship, women break the fast with a festive thali packed with authentic sweets like ghewar, malpua, laddos, and kheer, making it an ultimate sweet feast.

Chef Bidyut Saha, the Executive Chef at Taj Corbett Resort and Spa, shares his recipe for Ghewar with a twist of adding Lacche Wali Rabdi on top for extra sweetness. “Ghevar is a canvas of tradition and precision, with delicate frying, syrup-soaked to perfection, all in timing,” said Saha to Outlook Traveller Eats. Ghewar is a heritage-rich dessert with a seasonal significance during Teej that is deeply meaningful and has connected people worldwide.

“ I’m not just preparing a sweet, I’m honouring a cultural moment, evoking nostalgia, and crafting an experience that resonates with both palate and memory,” added Saha.

Relish the crispy, golden, and intricately laced Ghewar, a Rajasthani masterpiece that turns dessert into art. Traditionally savoured during Teej, this syrup-soaked sweetness with rabdi toppings will make every bite a celebration.

Chef Bidyut Saha’s Ghewar With Lacche Wali Rabdi Recipe

Quick Info

Prep Time 15 min

Cook Time 50 min

Total Time 65 min

Servings 5

Difficulty easy

Ingredients

Ghee - 0.25 cup
Ice cubes - 2 piece
Refined flour - 1 cup
Gram flour - 1 tbsp
Chilled water - 2.5 cup
Lemon juice - 1 tsp
Oil or ghee( for frying) - 0 g
Full-fat milk - 1.5 l
Sugar - 3 tbsp
A pinch of cardamom powder - 0 g
Sugar - 1 cup
Water - 1 cup
Lemon juice - 1 tsp

Instructions

Step-1 : Make the Sugar Syrup

In a pan, mix sugar, water, and lemon juice over medium heat.
Stir until the sugar dissolves, then bring to a boil.
Continue boiling until syrup reaches one-string consistency (test by placing a drop between your fingers—if it forms a single thread, it’s ready).
Turn off the heat and let the syrup cool.

Step-2 : Prepare Lacche Wali Rabdi

Heat milk in a heavy-bottomed pan until it comes to a boil.
Reduce heat and stir frequently to avoid sticking.
As cream forms, push it to the sides of the pan and keep collecting it.
Scrape down the cream layers, repeating until milk reduces to 1/3rd.
Stir in sugar and cook for 7–8 minutes more.
Add cardamom powder and let it cool. Refrigerate until ready to serve.

Step-3 : Prepare Ghevar Batter

Melt ghee gently (do not overheat).
In a grinder, blend melted ghee with ice cubes until it turns creamy and slightly frozen.
Drain any water from the jar.
Gradually add flour and besan to the ghee, mixing until crumbly.
Pour in chilled water slowly while grinding to form a smooth, flowy batter. Keep the batter cold throughout the process.
Transfer to a squeeze bottle and refrigerate until frying.

Step-4 : Fry the Ghevar

Heat oil or ghee in a deep, flat-bottomed pan. Place a metal ring mold in the centre (approx. 5-inch diameter, 2-inch height).
The oil should be about 1 cm below the top rim of the mold.
When oil is hot, squeeze chilled batter in small batches into the mold, creating bubbles that form the traditional mesh texture.
Repeat the pouring 6–7 times to form the base, then gently make a center hole with a rolling pin.
Pour batter into the center another 10–12 times, depending on desired thickness.
Ghevar can be stored in an airtight container for a couple of days. To keep batter cold during frying, immerse the bottle in ice water.

Step-5 : Serve

Dip ghevar in sugar syrup or drizzle syrup on top.
Top generously with chilled rabdi and garnish with chopped nuts.

Recipe