How to make ghevar

How to make ghevar

Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. Being an Indian resident we can find Ghevar everywhere in the market during these festivals, but people who stay in foreign countries are not able to find it so easily. The good news is that you can easily make it at home and surprise your family members. So lets make Ghevar Sweet today at home.

Have you seen Ghevar getting made in any sweet shop? We require a special pan with good density to make Ghevar. It should be approximately 12 inch deep and 7-8 inch broad. The Ghevar is put into these pans filled with ghee and fried. But you need not worry about it, as it is possible to make Ghevar in any regular pan also.

Ingredients for Ghevar Sweets

  • Maida (all purpose flour) – 300 gms. (11/2 cup)
  • Ghee – 100 gms. (1/2 cup)
  • Milk – 100 gms. (1/2 cup)
  • Water – 30o gms. (11/2 cup)
  • Ghee – to fry

Ingredients to make sweet Syrup (chashni)

How to make ghevar

  • Sugar – 300 gms. (11/2 cup)
  • Water – 200 gms. (1 cup)

Method – How to make Ghevar

Sieve the maida and take it out in a bowl. Now take ghee and cold milk in another bowl and whisk it well, so it mixes properly. Add maida into it and whisk again. Make sure that no lumps are left behind and the batter formed is smooth. The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.

Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Once the ghee heats well, start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions. You will see the foam appearing over the ghee while pouring the batter into it.

Wait for 1-2 minutes before pouring the second spoon of the batter until the foam settles down. Now start dripping the batter with the spoon in different directions in the same manner as we did earlier. The ghee will get covered with foam once again. wait for another 1-2 minutes before pouring the third round of batter into it.

Pour the batter into the ghee depending on the size of the ghevar you want to make. The batter is poured at the center of the pan, which directly goes down and then rises up into the ghee and gets collected there. If the center spot is totally covered , then use a thin stick or any fork to make little space in the center and keep on pouring the batter.

Lower down the flame once you have poured required amount of batter into the pan and let it fry until it turns light brown in colour.

How to make ghevar
Take out the ghevar and put it on a plate once the upper surface turns brown in colour. You will need a slim stick or a small steel rod to pick up the ghevar. Tilt the plate so tat any amount of ghee drips off from the ghevar.

Prepare all the ghevar in the same manner.

Now prepare a single string sweet syrup.
Boil 1 cup water with 11/2 cup sugar in a pan for 5-6 minutes. Pour a drop of syrup on a plate to check. Once it cools down a bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame.

Let the syrup cool down. Now dip the ghevar into it and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets collected at the rim of the plate.

How to make ghevar
Let the ghevar dry for 1 hour in open air. Your Ghevar sweet is ready. You can eat it now or store it in an air-tight container that can be consumed for upto 2 weeks.

Garnish the Ghevar with rabri and nuts to make it more tempting.

Boil 1 ltr full cream milk in a pan. Once the ilk starts to boil, lower down the flame and keep on boiling it. Keep on stirring the milk at short intervals so it doesn’t stick at the bottom. Turn off the flame, once the milk reduces to 1/3 quantity.Rabri to garnish the ghevar is ready. Put 2 tea spoon sugar in it to make it sweet.
How to make ghevar
Chop 10-15 almonds, pistachios and 4-5 cardamom. Mix them well.

Now spread a layer of rabri over the ghevar and garnish it with nuts. Now serve the Ghevar sweet to your family members and do not forget to tell us your experience.
How to make ghevar
You can store and consume the normal Ghevar for upto 2 weeks. But Ghevar with Rabri Mewa Toping has to be consumed within 2-3 days.

This recipe is published on special request of Gauri.

Ghevar recipe step by step preparation

Ghevar is a Rajasthani easy dessert specially made on Festivals in rainy season like the Teej and Rakhsha Bandhan. The reason why ghevar recipe is made only during the rains is that a degree of moisture is necessary. It is a round plate-shaped sweet which is made from oil, flour and sugar syrup. It is also known as Honeycomb dessert and is one of the best dessert recipe. There are many varieties of Ghevar such as plain, mawa and malai Ghevar. This easy dessert recipe is a delectable delicacy traditionally prepared in Rajasthan but is now eminent all over the India. I made this dessert for my 50th (Golden Jubilee) food blog post. Let’s go through the recipe.

INGREDIENTS

1 ½ cup Maida (all-purpose flour)
½ cup Ghee
½ cup Milk
1 ½ cup Water
Ghee – to fry

For Sugar syrup
1 ½ cup Sugar
1 cup Water

Step by step Ghevar recipe

Step 1. First take three ingredients separately i.e. milk, ghee(clarified butter) and water.

How to make ghevarHow to make ghevar

Step 2. Pour ghee and cold milk in a bowl and whisk it well, so it mixes properly. You can use hand blender to save workload, if it’s not available, use a whisk. Blend it till ghee and milk emulsify into a smooth mixture and do not separate as shown in picture below.

How to make ghevar

Note – Be careful not to blend it for a long time else the ghee would separate.

Step 3. Sieve the maida and add into the mixture above and whisk again.

How to make ghevar

Step 4. Make sure that no lumps are left behind and the batter formed is smooth. Now add water little by little and mix it well into a smooth consistency.

How to make ghevar

Step 5. Now add food color if you want (I have used oil based food color) . Mix it well.

How to make ghevar

How to make ghevar

It should look be like this.

How to make ghevar

The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string. (Check pictures for consistency)

How to make ghevar

Frying the ghevar

Step 6. Take a round deep and flat-bottomed vessel ( I used a Pressure cooker as shown in the pic, Use a cylindrical vessel ).

How to make ghevar

Step 7. Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Heat it on high flame till the ghee gets very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately comes up, without any delay, then its correct temperature.

How to make ghevar

Step 8. Pour much batter into the ghee to make a big circle depending on the how thick ghevar you want to make. I used two spoonful of batter. Pour the batter slowly in one continuous thin stream in the centre of the pan.

How to make ghevar

Step 9. Bubbles start spluttering all over the surface of oil. Let the foam settle down. If the centre point is totally covered , then use ladle to make little space in the centre and keep on pouring the batter.
How to make ghevar

Take 1- 2 min interval between pouring of batter.

How to make ghevar

Turn flame low once you have poured batter into the ghee. Let it fry until it turns light brown in color.

How to make ghevar

Step 10. Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper. How to make ghevarSee the beautiful net has formed .

Preparing the Sugar syrup

Step 11. Add water and sugar to pan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.

How to make ghevar

Step 12. Pour a drop of syrup on a plate to check. Once it cools down a little bit, take it between your thumb and a finger and see if it sticky or not. If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready.
How to make ghevar

Turn off the flame. Let the syrup cool down.

How to make ghevar

Step 13. Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.

Your delicious Rajasthani Ghevar is ready. Garnish the Ghevar with rabri and nuts to make it more tempting.

How to make ghevar

• You can store it in an air-tight container which can be consumed for up to 2 weeks.
• While making the batter, be careful not to blend it for a long time else the ghee would separate.
• If temperature of oil/ghee is not correct, you will find the batter sticking to the bottom, turn flame on max, wait for a minute and try again. I am telling you with my experience.
• Keep the height for pouring batter as high as possible.
• After topping them with hot syrup, keep them at room temperature for some time.
• You can also garnish the Ghevar with fresh Mawa or Condensed milk (whatever available).
• Do not keep the ghevar in the syrup for long, as it will make them very soggy and wet.
• Ghevar without syrup can easily be stored for 20 days. Whenever you get cravings for sweet, dip them in the hot syrup an hour back and serve then.

A traditional disc shaped sweet popular in Rajasthan and made especially during Teej and raksha bandhan is simple to make at home and a must try recipe. This irresistible sweet is made out of flour, ghee and milk mixture which is deep fried and then dipped in a sugar syrup.

How to make ghevar

Ghevar is a Rajasthani easy sweet recipes specially made on Festivals in rainy season like the Teej and Raksha Bandhan. The reason why ghevar recipe is made only during the rains is that a degree of moisture is necessary. It is a round plate-shaped sweet which is made with flour, ghee and milk mixture and deep fried in oil. It is also known as Honeycomb dessert and is one of the best dessert recipes.

Serve Rajasthani Ghevar Recipe after a festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri and Boondi Raita.

Here are more Sweet recipes that you might want to make for festivals

Ingredients

  • 1-1/2 cups All Purpose Flour (Maida)
  • 1/2 cup Ghee , more to fry
  • 1/2 cup Milk
  • 1-1/2 cups Water
  • 1 teaspoon Turmeric powder (Haldi) For sugar syrup:
  • 1-1/2 cups Sugar
  • 1 cup Water

How to make Rajasthani Ghevar Recipe

To begin making the Rajasthani Ghevar Recipe, get all the ingredients ready. Pour ghee and cold milk in a bowl and whisk it well. You can even use a hand blender to do the same.

Blend it till ghee and milk emulsify into a smooth mixture and do not separate.

Sieve the maida and add into the mixture above and whisk again.

Make sure that no lumps and the batter is smooth. Add turmeric powder for colour and add water little at a time and mix it well into a smooth and pouring consistency.

The consistency of the batter should be one string (such that if we drop the batter from the spoon, then it should fall like a string).

Heat ghee in a deep frying pan. The quantity of ghee should be half of the density of the vessel. Heat it on high flame till the ghee gets very hot. Check the right temperature by dropping a small amount of the batter and see if it immediately comes up without any delay.

Pour batter into the ghee to make a big circle depending on the how thick ghevar you want to make. I used two spoonsful of batter. Pour the batter slowly in one continuous thin stream in the centre of the pan.

Bubbles start spluttering all over the surface of oil. Let the foam settle down. If the centre point is totally covered , then use ladle to make little space in the centre and keep on pouring the batter.Take 1- 2 min interval between pouring of batter.

Turn the heat to low once you have poured batter into the ghee. Let it fry until it turns light brown in color.

Once the ghevar has turned to brown in color, means it is cooked now. Take out the ghevar in a plate lined with tissue paper. A beautiful net shape would have formed.

Add water and sugar to saucepan. Bring them to boil with occasional stirring. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency.

Now dip the ghevar into the sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it, so that any excess syrup gets drained.

Your delicious Rajasthani Ghevar recipe is ready. Garnish the Ghevar with nuts to make it more tempting.

Serve Rajasthani Ghevar Recipe after a festive meal of Aloo Tamatar Ki Sabzi, Ajwain Puri and Boondi Raita.

Ghevar-A crispy and yet soft Rajasthani sweet dish made with plain flour and sugar syrup. This dessert is very popular in Northern parts of India during the festival of Holi.

How to make ghevar

I have been planning to make Ghevar since very long time as it was my favorite sweet when I was younger. So after a lot of searching, I found the best recipe at Yaman’s Cooking Shooking and finally after a lot of courage attempted to make it last Holi.

It took me a while to understand the concept and frankly I watched the video a couple of times as I did not want to mess up everything but to my surprise it came out good in the first trial.

How to make ghevar

There were some rabadi leftovers and I served the ghevar opped with rich and luscious Rabdi and it all reminded of our childhood memories of eating ghevar. As it was a long time since we have had ghevar because we never got a chance to visit India during Ghevar season.

I am so going to try them again on next Holi as we all loved the crispy and delicious ghevar till the last bit of it.

How to make ghevar

The recipe seems a bit hard and frankly, it is a long and tedious process but it’s all worth it when you get to taste the amazing ghevar. Once you will make it yourself you are so going to pat your back for such wonderful job as I did.

My husband got really surprised and asked me a thousand times How dis I make it and How I got those holes etc? I mean it was a total adventure for him too.

I still can’t believe this is the last post for Explore the Flavors mega marathon and it is already a month. Time flies just like that, anyways stay tuned for the roundup of the month-long mega marathon recipes on Wednesday.

How to make ghevar

Let’s see a recap of the previous recipes of this marathon.

Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. Being an Indian resident we can find Ghevar everywhere in the market during these festivals, but people who stay in foreign countries are not able to find it so easily. The good news is that you can easily make it at home and surprise your family members. So lets make Ghevar Sweet today at home.

Have you seen Ghevar getting made in any sweet shop? We require a special pan with good density to make Ghevar. It should be approximately 12 inch deep and 7-8 inch broad. The Ghevar is put into these pans filled with ghee and fried. But you need not worry about it, as it is possible to make Ghevar in any regular pan also.

Directions

Getting ready:

Sieve refined flour in a bowl.

How to make ghevar

Peel the green cardamom. Crush its seeds to make a fine powder.

How to make ghevar

Making:

Take a big bowl and pour ghee to it followed by 8-10 ice cubes. Whisk them together until ghee converts into cream like consistency. When the butter becomes somewhat like cream then remove the ice cubes and again whisk the butter till it turns smooth.

How to make ghevar

When ghee becomes smooth like cream then add refined flour and milk to it. Whisk everything together till it becomes smooth. Now add water in small portions and whisk until the lumps dissolves completely. Smooth batter is now ready with flowing consistency. Now add lemon juice and mix it well.

How to make ghevar

Heat enough ghee in a wok to fry ghevar. Ghee should be piping hot. Pour a spoonful of batter into the hot ghee. Batter will splatter into the ghee then again pour some batter in thin stream into it. Make the ghevar as thick as desired.

How to make ghevar

Press the ghevar slightly so that it gets immersed in ghee completely. Let it fry for a while until it becomes golden brown in color.

How to make ghevar

Drain out the fried ghevar with a thin stick on a bowl placed over a plate so that the ghee seeps out in the bowl. Handle the ghevar with care because they are very delicate. Similarly, prepare all the ghevar until the batter is utilized completely.

How to make ghevar

To make sugar syrup, heat a vessel with 2 cups of sugar and 1 cup of water. Let the sugar dissolve completely. After that add some milk into it so that it becomes clean. Using a spoon remove the impurities layered on the top of the syrup.

How to make ghevar

To check the syrup, take few drops of it in a bowl. Let it cool off. Stick some syrup between index finger and thumb and stretch them apart. If two strands appear between the fingers then syrup is ready. Sugar syrup of two thread consistency is now ready.

How to make ghevar

Turn off the flame and place the vessel on wire rack. Add green cardamom powder into the syrup. Mix it well. Let the syrup cool down for a while. Use it later.

How to make ghevar

Place a ghevar on the top of a bowl placed over a plate. Drizzle sugar syrup gently on the top of the ghevar with the help of a spoon. After applying the syrup all over the ghevar, transfer it to a plate. Likewise, prepare all the ghevar and stack them on a plate.

How to make ghevar

Serving:

Take generous amount of rabri and spread an even and thin layer on the top of a ghevar. Sprinkle some sliced pistachios and saffron strands on it. Press them gently with a spoon. Serve this crisp, delectable and mouth-watering ghevar as it is and enjoy!

How to make ghevar

Suggestions

  • The vessel you are using for making ghevar should be deep and thick bottom vessel. When ghevar batter is poured in the ghee it splatters so if you use shallow vessel then ghee will spill out of the vessel.
  • You can garnish it with sliced almonds or cardamom powder.
  • Measure the ingredients properly while preparing the batter. Mix everything really well until the batter becomes smooth like cream.

How to make ghevar

How to make ghevar

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Serving: 4 People

Print Nutrition facts (per portion)

  • Calories: 10641 kcal
  • Carbohydrate Content: 386.15 g
  • Cholesterol Content: 2649 mg
  • Fat Content: 1006.95 g
  • Fiber Content: 28.1 g
  • Protein Content: 63.5 g
  • Saturated Fat Content: 633.266 g
  • Serving Size: 1
  • Sodium Content: 265 mg
  • Sugar Content: 9.34 g
  • Trans Fat Content: 40.338 g

Ghevar

By Kavita Parmar October 9, 2014

Ghevar is a very delicious and popular sweet dish from Mewar, Rajasthan Region. It’s specially prepared on the auspicious occasions and the festivals like Teej and Rakhi. Ghevar is around plate-shaped sweet made from all-purpose flour, ghee, and milk with the delicious flavor of sugar syrup. Although to make ghevar is time-consuming and but you can quickly prepare it in your kitchen too. Learn how to make Rajasthani Ghevar at home.

Ingredients of Ghevar Recipe

  • Wheat flour – 3 Cups
  • Ghee – 1 Cup
  • Ice cubes – 4
  • Water – 4 Cups
  • Milk – ½ Cup
  • Yellow color – ¼ Teaspoon
  • Ghee – 1 Kg
  • For Syrup
  • Sugar – 1 ½ Cup
  • Water – 1 Cup
  • For Topping
  • Cardamom powder – 1 Teaspoon
  • Chopped almonds – 1 Tablespoon
  • Pistachios – 1 Tablespoon
  • Milk – 1 Tablespoon
  • Saffron strands, dissolved in two tablespoon milk – ½ Teaspoon
  • Silver foil for decoration

How to Make Ghevar

Step 1: First of all, prepare sugar syrup by heating sugar in water. Let it reach thread consistency. Keep the syrup aside.

Step 2: Now take a large bowl and put ghee in it. Add milk, flour, and one cup of water. Mix them correctly to make a very smooth batter.

Step 3: Now, dissolve the yellow colour in some water and then add this colour to the batter. You can add more water if the mixture is too thick. The mixture you have prepared should be of running consistency.

Step 4: Now take an aluminium or steel cylindrical container. It should be around twelve inches in height and about ?ve inches in diameter.

Step 5: Fill the container half with ghee and heat it.

Step 6: When the ghee is quite hot, take about one glassful of batter and pour that in the centre of ghee. It should be poured slowly into the threadlike stream.

Step 7: Let the foam settle. Now pour one more glassful of batter in a hole formed in the centre.

Step 8: When the foam is settled again take an iron skewer and insert it into the hole and retrieve the ghevar. Place this ghevar on a mesh to drain the extra oil.

Step 9: Now keep sugar syrup in the bottomed container to tit in ghevar. Dip the ghevar in the sugar syrup and remove it and keep it again on the mesh to drain extra syrup.

Step 10: Cool this ghevar for a little while and then decorate with the silver foil on top.

Step 11: Sprinkle a little saffron milk over it and then sprinkle some chopped dry fruits and a few pinches of cardamom powder.

Step 12: Your ghevar is ready to be eaten or served.

Last Updated: Mon Sep 28, 2020 by Anupama | 9 MIN READ

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Learn How To Make Ghevar | Jaipuri Malai Ghevar | Rajasthani Ghewar Recipe with easy and simple video tutorial. Ghewar (घेवर) is a disc-shaped sweet Traditional Rajasthani Dessert made using special thick metal molds. The texture of this dessert looks like a honeycomb. I guarantee you that every single bite of this scrumptious dessert is a joyride to a wonderland.

Happy Friday. How have you been guys?

It’s pouring outside and I am enjoying the warm slice of this rich delicacy ‘Malai Ghevar’ which I made a couple of days ago.

What is Ghevar?

Does Ghevar sound something completely new? Don’t worry, I am here to help you. The Month of August is the festive month in India. This is also known as the auspicious month of ‘Shravana aka Sawan’. This is a month which has the festivals like Teej and Raksha Bandhan.

Ghevar is a perfect dessert for Raksha Bandhan:

Coming Monday India would be celebrating the festival of Raksha Bandhan, aka Rakhi. This is a Hindu festival that celebrates the love and duty between brothers and sisters. Rakhi itself is the name of a sacred thread of protection adorn with the love and affection of a sister for her brother. If you want to learn more about this festival, here is the link to Wikipedia for Raksha Bandhan.

What is Malai Ghevar?

Coming to Ghevar, Ghevar is a disc-shaped sweet dish made using special thick metal molds. The texture of this dessert looks like a honeycomb. This Rajasthani specialty of Malai Ghevar is also perfect for Rakshabandhan.

So this time I made this ‘Malai Ghevar’ to please my brother and to celebrate this festival of Rakhi at my home. Plus I have also shared the video recipe with him, just in case if he wants to make his sister’s version of this ‘Ghevar’ at his home. Alright, so now he knows how to make it perfect. 😉

Rajasthani Malai Ghewar:

Many of you know that I trace my roots to Jaipur, the capital city of Rajasthan. And these Ghevars are traditional Rajasthani delicacies. Ghevars are missing me, or maybe I am missing these ghervas. I have an innumerable number of enamored memories correlated with this dessert.

Ghevar mould:

In Jaipur, there is one dedicated street of sweet shops where they make fresh ‘Ghewars / Ghevars’. These cooks are known as ‘Halwai’ in Hindi. They make everything in front of your eyes, but they certainly have their own secrets which are hard to figure out. Moreover making Ghevar at home is also so overwhelming even for localites. It’s because these traditional shops use special kinds of metal molds for making this disc shaped Ghevars.

It’s been a tradition in my family that my maternal uncles used to gift these Ghevars on ‘Teej’ and ‘Gangaur’ to their sisters. Once you soak these discs in sugar syrup they get soggy so fast. So my Granny and Mommy always preferred the unsweetened discs. They used to make their own sugar syrup to sweeten these discs. And served them warm as soon as they got sweetened. The last fun part was the ‘Rabri’ topping. Rabri is a sweet dish made of thickened milk and nuts.

How to Serve Ghevar?

Ghevar as such is served in three ways.

  1. Plain Ghevar: In this version, sugar syrup is poured over the Ghevar discs.
  2. Malai Ghevar: Here, sugar syrup is poured over the Ghevar discs first. Then they are topped with warm rabri and garnished with nuts.
  3. Mawa Ghevar: In this version, sugar syrup is poured over the Ghevar discs first. After that, they are topped with sweetened mawa (dried milk) and nuts.

Ghevar always looks mesmerizing, but making this dessert is not that complex as it looks. The wonderful news is that you can easily make this at home in any pan. You don’t need those bulky pans or molds to make these. Make these at home to please your loved ones.

What are the things to consider while making these?

You just need the right consistency of the batter and the right amount of heat to make these perfectly crispy discs. I would not say that it’s an effortless task, but I can guarantee you that it’s not that difficult either. A little practice, some patience, and some meticulousness are all you need, and you will be able to nail it.

As a footnote, I am telling you that this is a decadent dessert, you can’t eat too much due to fried richness and sweetness from sugar syrup and ‘Rabri’. So the recommended way to eat this is to eat a little at a time. I guarantee you that every single bite of this lip-smacking dessert is a joyride to a wonderland.

Now Let’s learn How To Make Ghevar | Jaipuri Malai Ghevar | Rajasthani Ghewar Recipe

You may also like these other Rajasthani Recipes:

Published: Sep 4, 2019 · Modified: Oct 5, 2020 by Srivalli · 8 Comments

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Ghevar is a traditional Rajasthani sweet made during festivals like Teej and Raksha Bandhan. This tricky sweet is made with flour and soaked in sugar syrup.

Ghewar has been on my todo list ever since I can remember reading about it. It becomes even more important I make this was that Hubby Dear had told me many times that he loves ghevar. Somehow the time was never right. I had initially wanted it to be done for ICC, but I just didn’t do it.

So finally with this Mega BM running, for the traditional sweets, I decided I will make it. I picked up a Sunday evening to make. Since this sweet seems to be quite tricky with its honeycomb design, I referred to a couple of videos as well.

However, with all videos, the mistake I do is to mute and see. So I essentially missed out on one very important tip. Or rather this wasn’t mentioned in the videos I referred to like cookingshoking and another one.

I thought I was heading for disaster when the batter was dropped into oil and nothing but a huge mass came out. In desperate measures, I had to check out another video, and this time I thought I would listen and see if I missed out anything.

One of the most important factors for getting ghevar is that the hot has to be super hot and your batter super thin! It wasn’t mentioned in other videos or the recipes I checked out. Finally, this lady says it clearly that both should be hot.

The honeycomb texture comes with the thin batter is dropped into hot oil that it splits and joins as lace. Anyway, I lost two ghevars, and finally, from the third one I got the hang and ended up with a well-done Ghawar.

I was planning for Malai Ghevar but with all the fiasco that I ended up having, I was just too tired to do much and even had Konda click pictures. When I had my marathon cooking, I asked her to help with clicking because I was just too tired to even think.

To make the story short, here’s this beautiful Ghevar from Rajasthan for the third day of Sweets in BM#104, Sweets, and Snacks. If you are fond of halwa then see what I have lined up in Cooking 4 all Seasons.

How to make ghevar
Week 1 – Sweets (Indian Traditional Sweets)

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How to make ghevar

Step By Step Pictures to make GhevarHow to make ghevar How to make ghevar How to make ghevar How to make ghevarHow to make ghevar

Ghevar | How to make Ghewar

1.5 cups All Purpose Flour /Maida
1/2 cup Ghee (not melted)
Ghee as required for deep frying
4 to 5 Ice Cubes
1.5 cups Water
1 tsp Turmeric Powder

For Sugar Syrup:

1.5 cups Sugar
1 cup Water

How to make Rajasthani Ghevar

In a wide bowl, take the thick ghee along with ice cubes, and using your hand, quickly rub the ice into the ghee. Continue doing it for 5 mins and you will find a thick creamy mix getting formed.
To this add the measured flour and gently mix it together. Then add the water and make thin water. Depending on the thickness, add more water as required. Remember the batter has to be very thin.
Heat the ghee in a pan that’s about 6 diameters. Heat till the ghee is really hot. Using a ladle, pour the batter in drops in a quick motion. Do not pour in one shot, quickly drop in intervals.
Since the ghee is really hot, the small pebble-shaped batter quickly moves to the sides as it gets cooked. Do not simmer the ghee. One ghevar would need about 2 to 2.5 ladle of batter to get the size I got.
Remember when you pour the batter slowly, and quickly, it should fall as in one continuous thin stream in the center of the pan.
Bubbles start spluttering all over the surface of the oil. Let the foam settle down. If the center point is totally covered, Using the back stick of the ladle, push the batter in the center to the sides to form a honeycomb. Cook till the ghevar is nicely done and the whole thing sticks together. Take 1- 2 min interval between the pouring of batter.
Turn flame low once you have poured the batter into the ghee. Let it fry until it turns light brown in color.
Once the ghevar has turned brown in color, your ghevar is cooked. Drain on a colander to drip excess ghee.

To prepare sugar syrup:

Add water and sugar to the pan. Bring it to a boil. After the boil, heat it on low flame for 5-6 minutes till you get a one-string consistency and sticky when cooled.
Now dip the ghevar into sugar syrup for 1 to 2 min and take it out. Keep the ghevar dipped in the syrup on a plate and tilt it so that any excess syrup gets drained. Alternatively, you can pour the syrup over the ghevar.
Garnish with nuts and enjoy!