Ghevar: Ingredients & Making


A delicious Rajasthani dish that is most frequently prepared in August, the lucky month of Shravana, or when Teej and Raksha Bandhan festivals fall. Ghevar is a disc-shaped sweet consisting of all-purpose flour and sugar syrup that has a texture similar to a honeycomb. Although, the traditional dessert Ghevar comes in a variety of flavors, including mawa and malai. Here is a hassle-free recipe for ghevar that you can quickly prepare at home and share with your family to celebrate the holiday.

Ingredients for Making Ghevar

  • Ghee for making a batter 
  • Ice Cubes
  • Maida which is also known as all-purpose flour
  • fat milk (Cold)
  • Cold Water
  • Lemon juice
  • Oil or ghee for frying
  • Sugar
  • Saffron strands/ Kesar
  • Cardamom powder/ elaichi powder
  • Chopped Nuts ( almonds, cashews, pistachio)
  • silver foil for garnishing

Steps for making ghevar

If you want to make ghevar at home, you can simply follow the below-mentioned steps and enjoy this sweet dish with your friends and family.

For Batter:-

  • Place the ghee in a large mixing bowl.
  • Add ice cubes and whisk or rub vigorously with your fingers.
  • Rub the ghee in a circular motion until it thickens and becomes creamy.
  • Rub for 5-6 minutes until the ghee turns whitish.
  • Now add 2 cups of maida and mix it well.
  • Do not knead the dough because we are going to make the batter.
  • Finally, stir in half a cup of chilled milk.
  • To make a thick batter, add 1 cup of chilled water.
  • Whisk for 5 minutes after adding another cup of chilled water.
  • Add another cup of chilled water and 1 teaspoon of lemon juice.
  • Continue whisking until there are no lumps.
  • Make a ghevar batter with a smooth, flowing consistency. When the batter is ready to make ghevar, chill it until ready to fry.

For Frying Batter

  • 13. Place a ring in the center of a saucepan or large Kadai and heat ghee or oil.
  • 14. Check that the oil is very hot before adding the 2 tbsp of batter, keeping a good distance from the oil (approx 10 cm).
  • 15. The batter will splatter, and the froth will eventually subside.
  • 16. Pour the remaining 2 tbsp of batter in the center in a thin stream, keeping a safe distance from the oil.
  • 17. Depending on the size of the saucepan, repeat 10-15 times.
  • 18. Remember to leave a hole in the center.
  • 19. Cook over medium heat until the ghevar turns golden brown.
  • 20. Using a knife, scrape the sides and push the ghevar into the oil.
  • 21. Continue to fry until the bubbles are completely gone.
  • 22. Gently pull the ghevar out and drain the oil completely.

Making Sugar Syrup

  • Make the sugar syrup by combining 1 cup of sugar and half a cup of water.
  • Completely dissolve the sugar and bring it to a boil for 5 minutes.
  • Continue to boil until the desired consistency is reached.
  • Pour the sugar syrup over the ghevar or dip ghevar in the sugar syrup.
  • Garnish with chopped nuts and cardamom powder if desired.
  • Finally, garnish the ghevar with Silver foil or rabri and serve.

Also Read: Best and Easy Recipes of Modak

Tips while making Ghevar

Tips while making Ghevar

1. Make ghevar in a deep pan. The batter rises as you drop it from a height and the oil is extremely hot. So, there is a high risk of an accident if you do not use a deep pan. A deep pan with tall sides is perfect.

2. The pan should be at least half full of oil or ghee. Traditionally, ghee is used to fry ghevar, but a combination of oil and ghee can be used.

3. Use cold milk and cold water to make the batter. This will ensure that your ghevar is crispy before soaking it in sugar syrup.

4. The ghevar batter should be of pouring consistency. Although, it should easily and freely drop from the ladle. If your batter isn’t pourable, you may need to add more cold water.

5. When dropping the batter into the oil, wear gloves. The oil is extremely hot, the gas is set to high, and you must constantly drop the batter into the center of the pan. However, the heat gets to your hand, which can be uncomfortable. Wearing a glove simplifies things.

6. Drop the batter into the hot oil using a container with a pointed tip. You can use a ladle, but a pointed tip will make the pattern more visible and appealing.

7. Drop the batter from a height of about 6-7 inches into the pan. The height is critical for achieving the typical web-like pattern.

8. Always pour or drop the batter into the center of the pan. Although, this ensures that the batter is distributed evenly each time. Moreover, drop the batter in a constant flow, little by little.

9. Pour in one ladle of batter, wait a minute, and then pour in the next. The number of ladles of batter required per ghevar is determined by the size of the container as well as the thickness of the ghevar.

10. Ghevar is delicate once fried. You must be extremely cautious when handling it, especially when dropping it into the sugar syrup. Then, hold it carefully from the center with a chopstick or butter knife, or it will break and crush into pieces.

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