Ghevar Recipe with step-by-step photos and a video recipe. Ghevar is a traditional Rajasthani disc-shaped sweethaving a honeycomb pattern. It ismade with flour and ghee, deep-fried, sweetened with sugar syrup, and garnished with nuts. Learn how to make it easily at home.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: sweets
Cuisine: Indian, Rajasthani
Servings: 4Ghevar
Calories: 430kcal
Author: Preeti
Equipment
heavy bottom pan (with good depth)
Ingredients
To make Ghevar:
1cupall-purpose flourMaida
¼cupgheeclarified butter
4ice cubes
1tablespoonlemon juice
½cupchilled milk
2cupschilled water
For sugar syrup:
1cupsugar
½cupwater
1teaspooncardamom powder
Instructions
Making the batter
In a mixer, add ghee and ice cubes. Blend it. The color of ghee will change. You will get white butter like mixture of hard consistency.
Add ¼ cup of the milk to it and blend. The ghee mixture will become soft and creamy now.
Now, add the flour in small batches (3 tbsp) at a time and blend.
Add rest of the milk and flour (3 tbsp). Blend.
Next, add flour (3 tbsp) and ¼ cup chilled water and blend.
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 to make Ghevar.
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. Put the batter in the refrigerator to chill.
Making the Sugar Syrup
Make the sugar syrup by adding sugar and water to the pan.
Heat it over medium high heat. Stir 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 pan over medium high heat.
In another big bowl, add some ice-cubes and place the batter bowl over it. It will keep the batter chill.
Pour the batter (2 tbsp) in the center of the pan. You will hear a sizzling sound. Wait until the bubbles settle down. Add the next batch of the 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.
When you see the colour is light golden, scrape the sides of the Ghevar with a sharp knife. With a fork carefully push it down, so that the top side gets fried..
Once the Ghevar is golden and crisp, carefully remove it on a wire rack. The excess oil from the Ghevar will drain out.
Let the Ghevar cool down completely.
Pour the sugar syrup over it. Garnish with some chopped nuts and serve.
Video
Notes
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.
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.