With the arrival of the monsoon season, the festive fervor across Rajasthan's Sirohi district brings a surging demand for traditional delicacies. Between July and September, sweet shops throughout the region experience a massive rush for Rabri Ghevar. Popular festivals such as Rakshabandhan, Janmashtami, and Ganesh Chaturthi drive the highest household demand for this iconic sweet. Beyond local residents at the Sirohi district headquarters, large numbers of Gujarati tourists visiting Abu Road and Mount Abu actively seek out this authentic Rajasthani dessert.
High Demand Across Sirohi and Abu Region for Traditional Rabri Ghevar
To cater to the seasonal surge in demand, sweet sellers across Sirohi city have displayed multiple varieties of Ghevar. Local sweet artisan Mohanlal highlights that the traditional Rajasthani Rabri Ghevar remains the undisputed favorite among buyers in this region. What sets this dessert apart is its distinct dual texture. The dish features a crisp, lattice-patterned base topped with a smooth, rich layer of condensed milk cream, topped off with a generous garnish of chopped cashews and almonds.
Step-by-Step Preparation of Thick Rabri and Saffron Syrup
Preparing Rabri Ghevar requires a detailed step-by-step process starting with the preparation of thick rabri. Fresh milk is boiled continuously in a large traditional iron wok. As the milk boils, the cream layer formed on top is systematically scraped off until the liquid reduces down to just one-third of its original volume. Sugar and crushed cardamom are then incorporated, and the dense mixture is placed in a refrigerator to chill properly.
Parallelly, the sugar syrup base is prepared to coat the fried Ghevar. Sugar is combined with water equal to half its quantity and boiled until the sugar completely dissolves into a clear syrup. Once the syrup reaches the desired consistency, cardamom powder and saffron strands are added to impart a rich aroma and vibrant golden tint.
Frying the Crisp Lattice Base and Layering the Top
Crafting the batter for the lattice base requires skilled technique. Pure desi ghee is whipped thoroughly with ice cubes until it transforms into a smooth, butter-like consistency. Refined wheat flour (maida) and chilled milk are then mixed into it, followed by cold water and a small amount of lemon juice to create a smooth, pourable batter. This mixture is carefully dripped into a deep wok filled with piping hot ghee or oil using a circular mold and a spoon or squeeze bottle.
As the batter hits the hot oil, it forms an intricate porous mesh. Once the Ghevar turns golden brown and naturally detaches from the mold walls, it is gently lifted out to drain excess oil. The fried base is immediately drenched in lukewarm sugar syrup, allowing the sweet liquid to seep through the lattice gaps. Finally, a thick layer of chilled rabri is spread over the top. Once the cream layer sets, a lavish topping of sliced cashews and almonds is sprinkled over it.
Market Pricing Ranging from Rs 400 to Rs 900 Per Kilogram
Owing to immense popularity across Sirohi district, Rabri Ghevar is widely available at almost every sweet outlet during this period. It stands out as one of the most prominent seasonal sweet items sold between July and September. In local markets, Rabri Ghevar is currently retailing at prices ranging from Rs 400 to Rs 900 per kilogram, depending on the quality of ingredients, richness of the rabri, and dry fruit toppings. Despite the premium price tag, customers continue to buy this celebratory sweet in large quantities.
