Looks Like a Pie, Tastes Like a Festival

Malai Ghevar, also known as Rabri Ghevar is one of Rajasthan’s most celebrated, and perhaps one of the trickiest sweets. It is traditionally prepared to mark Teej and the arrival of the monsoon season.

The base is light, crisp, and airy, soaked in sugar syrup for just the right amount of sweetness. It’s finished with thick, creamy rabri (slow-cooked, reduced milk) and a generous topping of nuts.

But Ghevar isn’t just about the sweet tooth — it’s rooted in Ayurvedic tradition. During Shravan and Bhadrapada (July to September), the body experiences a rise in Vata and Pitta, which can cause dryness, acidity, restlessness, and mood swings.

Ghevar, rich with ghee, nuts, and cooling dairy, has been enjoyed for generations to help bring balance, soothing digestion, calming the system, and offering real comfort during the changing season.

Prepared with a recipe shared by the Royal Family of Bikaner. 

Weight

200g (Approx 15 CM x 3.5 CM round)

Ingredients

Plain Flour, Clarified Butter (Desi Ghee), Cardamom, Saffron, Pistachio, Cashews, Almonds, Sugar, Rabri (A sweet, condensed-milk made by boiling milk on low heat until it becomes dense and changes its colour to off-white, and some nuts added)

Allergen

Contains Milk (or milk-based products), Flour, and Tree Nuts (Almonds, Cashews, Pistachios)

Best Before

3 Days

Notes

For shipping orders, Rabri is packed separately. Please spread it evenly on the base and wait for 15-20 minutes before serving.