📖 About Ghevar

Ghevar is a traditional Rajasthani sweet made primarily during festivals like Teej, Raksha Bandhan, and Makar Sankranti. This honeycomb-shaped dessert is deep-fried in ghee and soaked in sugar syrup, then topped with rabri (thickened milk), dry fruits, or silver leaf (varak). Originating in Rajasthan, Ghevar has become popular across India for its crunchy texture, rich flavor, and festive appeal.

The recipe requires patience, technique, and precision—making it a rewarding challenge for home chefs during festive seasons.

🧁 Ghevar Recipe – Traditional Rajasthani Dessert | Step-by-Step Guide

Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Serves: 6–8
Cuisine: Rajasthani / Indian Festival Dessert
Course: Dessert

🧂 Ingredients

For Ghevar Batter:

• Maida (refined flour) – 1 cup (125 g)

• Ghee – ¼ cup (melted)

• Chilled water – ¾ to 1 cup (as needed)

• Ice cubes – 4–5

• Lemon juice – 1 tsp

• Milk – 2 tbsp

• A pinch of saffron food color (optional)

For Sugar Syrup:

• Sugar – 1 cup

• Water – ½ cup

• Cardamom powder – ½ tsp

• Lemon juice – 1 tsp

For Garnish:

• Rabri – ½ cup (optional)

• Sliced almonds and pistachios – 2 tbsp

• Silver leaf (varak) – optional

• Saffron strands – a few

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare Sugar Syrup

1. In a saucepan, combine 1 cup sugar and ½ cup water.

2. Heat and stir until the sugar dissolves completely.

3. Let it boil for a few minutes until it reaches one-string consistency.

4. Add lemon juice and cardamom powder, mix well, and keep it aside.

🔹 Step 2: Make Ghevar Batter

1. In a large bowl, add melted ghee and ice cubes.

2. Whisk rapidly until the ghee becomes creamy white.

3. Add milk, lemon juice, and maida, mix gently.

4. Gradually pour in chilled water, whisking continuously to form a very thin, smooth batter (like buttermilk consistency).

5. Optional: Add saffron color for the traditional yellow hue.

🔹 Step 3: Fry the Ghevar

1. Heat ghee or oil in a deep, heavy-bottomed saucepan or kadhai (about 4 inches depth).

2. Use a ring mold or just pour batter carefully. Heat must be medium-high.

3. When the ghee is hot (test by dropping a small batter drop—it should rise immediately), pour one ladle of batter from 6 inches height in the center.

4. Wait for bubbles to settle, then pour another ladle.

5. Repeat the process 3–4 times till you get a netted structure with a hole in the center.

6. Cook till the edges are golden brown. Remove gently using a skewer and drain on paper towels.

🔹 Step 4: Soak in Sugar Syrup & Garnish

1. Dip the cooled Ghevar into warm sugar syrup for a few seconds.

2. Remove and place on a plate. Let excess syrup drip off.

3. Top with rabri, sliced nuts, saffron, and silver leaf if desired.

📝 Expert Tips

• Always use chilled water and ice to keep the ghee creamy for proper batter aeration.

• Maintain consistent oil temperature for uniform texture.

• Use a tall, deep vessel to prevent oil from splashing.

• You can store plain Ghevar (without syrup) in an airtight container for up to a week.

❓ FAQ

Q. Can I make Ghevar without rabri?
Yes, it can be served plain or with just syrup and nuts.

Q. Can I use oil instead of ghee for frying?
Traditionally, ghee is preferred for better flavor, but oil can be used for a lighter version.

Q. Why is my Ghevar not forming holes?
This could be due to thick batter or oil not being hot enough. Make sure to pour from a height and keep the batter thin.