Ghevar - Rajasthani Sweet Recipe

Ghevar is a traditional sweet desert from Rajasthan, India. You will find this sweet desert in many other parts of India, but it originated from Rajasthan and was mainly prepared during the TEEJ festival and Rakshabandhan celebration, however since Ghevar is mostly fried in ghee (clarified butter) hence it is also consumed during winter seasons.

There are many variety of Ghevar, the plain and simple bathed in sugar syrup, then you will find another variety where malai is topped on top of ghevar. The shape is a disc type with nets all over which resembles honey combs, thus there is a misconception that this sweet dish cannot be made in home as it requires special molds for frying the batter.

Do not worry my friends, today I am just going to share not only the recipe but also the tips and tricks with which you can make this sweet rajasthani desert right in your own home, so what are we waiting for, Let's Begin...

Ingredients, Steps, Tips & Tricks to make Ghevar:

In a mixer grinder.

• Take 4 tbsp ghee (clarified butter)
• Add 4 - 5 cubes of ice

Grind for 1 minute.

Ghee will solidify.

• Add 1 cup milk

Grind again for 1 minute.

Ghee will become soft.

• Add 1 cup maida (all purpose flour) - little by little

Grind to mix it.

• Add cold water (if required) to keep the batter thin
• Add 1 tbsp besan (chickpea flour)

Grind once more to mix everything.

Keep batter aside.

• Heat up a small but heavy deep pan.

[TIP: The smaller the size of the pan the smaller would be the disc of ghevar made, if you want big disc for your ghevar then keep a bigger size pan.

Pan should be deep as half of it would be filled up by oil and when we would pour the batter it would make broth and splatter, which should not come out of the pan.]

[TRICK: Make sure the flame is not coming to high on the pan, flame should cover the base and a little of the side of the pan.]

[TIP: Fill the batter in a 200ml or 500ml bottle which has a narrow nozzle opening, this will help you pour the batter slowly little by little.]

Pour little (spoon full) of the batter from the bottle in the oil, the batter will break and run towards the corner, it will splatter and the oil will also bubble.

Do not worry or panic. That is how GHEVAR is made.

Now pour a little more of the batter in the oil.

They will also run towards the corners and get attached to the already frying batter.

STOP when you see a net like structure floating on the oil.

Let it fry.

When you see golden color coming up and the batter has taken a net like form.

Make a hole (with help of rolling pin) in the middle.

Pour little more batter in the middle.

Wait, let it fry.

Then pour a little more.

Again wait and let it fry.

Repeat this until your bottle is empty.

Once the Ghevar shows golden brown color then take it out from the oil.

Keep it on a strainer, so that excess oil can drip out.

Now pour sugar syrup on top of it. (just like you pour maple syrup on top of your pan cakes)

(For Sugar Syrup Recipe - Click Here)

Ghevar is ready.

Garnish with dry fruits, saffron, rose petals and silver foil.

If you want a rabri (thick milk) ghevar. Garnish with rabri (thick condensed milk) on top then garnish with dry fruits like almonds and pistachio and saffron along with rose petals and silver paper.