Ghevar Recipe (How to make crispy Ghevar)

Ghevar Recipe with step-by-step photos and a video recipe. Ghevar is a traditional Rajasthani disc-shaped sweet having a honeycomb pattern. It is made with flour and ghee, deep-fried, sweetened with sugar syrup, and garnished with nuts. Let's see how to make it easily at home.

This sweet was originated in the Indian State of Rajasthan and is also popular in the neighboring states. Ghevar is mostly available in North India during the festival of Teej and Raksha Bandhan. Both the festival falls during Savan month (Hindu month that falls in the monsoon season - July or August).

Ghevar is made with a batter prepared with all-purpose flour (Maida), chilled water, and ghee (clarified butter). The batter is dropped, in small batches, from a height in piping hot oil or ghee.

In this process, when the chilled batter is dropped in hot oil, a disc-shaped honeycomb pattern is formed.  You can garnish it with Rabri, Malai, or Mawa.  Or serve it plain - just sweeten it with sugar syrup and garnish with nuts. It tastes awesome.

About this recipe

In this recipe post, I am sharing how to make Ghevar. I have included all the tips to make Perfect Ghevar every time.

I love its crisp honeycomb texture that is sweetened with sugar syrup. And if you add Rabri or Mawa, over it with nuts, Oh! It’s delectable.

Depending on the garnishes, there are many variations of Ghevar. Malai Ghevar, and Mawa Ghevar. Depending on the batter preparations, there are some variations like Milk Ghewar and Paneer Ghewar. There are a few more variations too.

Honestly, while I was in Rajasthan, we never made this at home. It was easily available in sweet stores. We always wait for the Teej festival to enjoy this sweet. This sweet was available only during this festival.

But after coming here to Goa (South India), I missed Ghevar. No one prepares this sweet here. After watching so many videos on YouTube, I finally made up my mind to give it a try.

It took me many trials to get it perfect. So, I have included every detail to help you to get this recipe perfect, whenever you make it.

If you like this recipe, you may also like these other amazing Indian sweet recipes

• Puran Poli
• Besan Ladoo
• Patoli
• Peanut Ladoo with Jaggery
• Rava Ladoo
• Moong Dal Ladoo with Jaggery

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• Quick & easy to make at home - Traditionally, the batter is made by hand that takes almost 15-20 minutes to prepare. We are doing the same process quickly with the help of a mixer grinder within 5 minutes. You can also use a hand mixer or stand mixture.
• Making the Ghevar without Mould - Ghevar available at sweet shops is made using a mold. Here, in this recipe, we will make Ghevar without mould.
• Make-ahead recipe - You can make it ahead of time. Store it in an airtight container.

Ingredients Notes

For Ghevar

• Flour - I have used all-purpose flour (Maida).
• Ghee(Clarified butter) - Ghee enhances the flavor of this sweet. I have used homemade Ghee.
• Lemon Juice
• Chilled Water and Ice Cubes - Both the ingredients help to get the honeycomb texture of Ghevar.
• Chilled Milk - Milk enhances the flavor. You can skip it and substitute it with water in the same quantity.

For Sugar-syrup               

• Sugar
• Water
• Cardamom powder

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step-by-step instructions with photos

Making the Batter

• In a mixer, add ghee and ice cubes. Blend it. The color of ghee will change. You will get a white butter-like mixture of hard consistency. (image 1 & 2)
• Add ¼ cup of the milk to it and blend. The ghee mixture will become soft and creamy now. (image 3)
• Now, add the flour in small batches (3 tbsp) at a time and blend. (image 4)

• Add the rest of the milk and flour (3 tbsp). Blend.
• Next, add flour (3 tbsp) and ¼ cup of chilled water and blend. (image 5 & 6)
• Repeat this process until you have used all the flour. Make sure to add flour and water in batches. You will get a smooth batter. (image 7)
• Remove the batter to a bowl.
• Add chilled water to it to thin out the batter. The batter should be thin pouring consistency.
• Add lemon juice and combine. (image 8)
• Put the batter in the refrigerator to chill.

Making Sugar Syrup

• Make the sugar syrup by adding sugar and water to the pan.
• Heat it over medium-high heat. Stir it and cook. Bring it to a boil.
• Once the sugar melts, cook for 4-5 minutes.
• Put 1-2 drops of sugar syrup on a plate. Let it cool down a little bit. Take it between your thumb and index finger. If you see a single string when you stretch it between your fingers, it is ready. Add lemon juice and stir.
• Remove from heat. Add cardamom powder and mix. Keep it aside.

Making the Ghevar

• Heat oil/ghee in a vessel over medium-high heat. Fill the vessel only half with oil/ghee. (image 10)
• In another big bowl, add some ice cubes and place the batter bowl over it. It will keep the batter chilled. (image 9)
• Pour the batter (2 tbsp) into the center of the pan. You will hear a sizzling sound. Wait until the bubbles settle down. (image 11 & 12)

• Add the next batch of batter.
• If the middle portion gets covered with batter, make some space in the middle with a fork. Continue to pour the batter.
• Similarly, you have to pour the batter until you get the desired thickness of the Ghevar. (image 13)
• When you see the color is light golden scrape the sides with a sharp knife. (image 14)
• With the help of a fork carefully push it down, so that the top side gets fried. (image 15)

• Once it is golden and crisp, carefully remove it on a wire rack. The excess oil from it will drain out. (image 16 & 17)
• Let it cool down completely. (image 18)
• Pour the sugar syrup over it (image 19). Garnish with some chopped nuts and serve. (image 20)

Tips to make perfect Ghevar

• The batter for Ghevar must be prepared with chilled water, chilled milk, and ice cubes. This is the secret to making it crisp. Do not use water at room temperature or warm water.
• The batter must be chilled. Keep the prepared batter in the refrigerator for 20-30 minutes to chill. Then start preparing it. Better to take out a small quantity of batter to prepare Ghevar and keep the rest in the refrigerator.
• The batter to make it should be of thin pouring consistency. If it is thick, the Ghewar will not get honeycomb texture and settle down in the bottom of the pan.
• Use a thick bottom pan/vessel with good depth for frying it.
• Fill the pan up to half with oil/ghee for deep frying it. You should not fill the pan with oil/ghee up to ¾th level. The time you pour the batter into hot oil, the oil comes up and may overflow. So, fill only half of the pan with oil/ghee.
• The oil must be piping hot for frying the Ghevar.
• You can use a sauce bottle or ladle to pour the batter into the pan.
• Pour the batter into the pan from a height in the center. Make sure you pour the batter in small batches.
• First, pour the batter (about 2 tbsp) into the hot oil. Wait, let the bubbles settle down, and then pour the second batch of the batter. Stir the batter every time before you add the batter to hot oil.
• If you continue to pour the chilled batter before the bubble settles down then the temperature of the oil will drop. If the temperature of the oil drops, you will not get the porous texture of Ghewar. So, the trick to get perfect Ghevar is piping hot oil and chilled batter.
• Let the Ghevar cool down completely before you add sugar syrup.

FAQs

Variations that you can try

• Make Malai Ghevar - Pour sugar syrup over the Ghewar. Next, pour Rabri over it. Garnish with chopped nuts.
• Mawa Ghevar - Pour sugar syrup over the Ghewar. Next, pour Mawa (Milk Solids) over it. Garnish with chopped nuts.

Storage suggestions

• Unsweetened Ghevar: It has a longer shelf life. You can store it in an airtight container for 15 days (dry climate). In a humid climate, the shelf life decreases. You can store it for 7 days at room temperature.
• Sweetened Ghevar: You can consume it within 3-5 days. Let it cool down completely. Transfer it to an airtight container and keep it in the refrigerator.
• Milk - The shelf life of Ghewar is reduced when we use milk to prepare the batter. You have to consume it within 2 days. Substitute milk with the same quantity of water to prepare the batter. This will increase its shelf life.
• Sugar syrup - If you are planning to store it, do not add sugar syrup to it.  Transfer it to an airtight container and store it. When ready to consume, prepare sugar syrup and pour over it.

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