Ghevar
A classic Rajasthani festive sweet with a delicate honeycomb texture, crisp edges, and a light syrup coating. This homemade version uses a chilled batter and careful pouring to create the signature lace-like disc.
For 8 servings
- prep · ~2 min
Chill the mixing setup.
Place a few ice cubes in a large bowl and set a smaller mixing bowl over it to keep the batter cold while you work.
- mix · ~4 min
Whisk the ghee until light.
Add chilled ghee to the cold bowl and whisk until pale and creamy. This helps the batter stay airy and gives ghevar its delicate net-like texture.
- mix · ~7 min
Make the batter.
1.Add all-purpose flour a little at a time, alternating with cold milk, and whisk smooth.2.Pour in cold water gradually and keep whisking to make a thin, flowing batter.3.Add lemon juice and mix well.4.The batter should be thinner than pancake batter and pour in a steady stream without lumps.TIPKeep the batter cold and thin. A thick batter will not form the signature holes. - boil · ~7 min
Make the sugar syrup.
Boil sugar and water in a small pan until the sugar dissolves and the syrup reaches a light one-string consistency. Add green cardamom and saffron, then keep the syrup warm.
- fry · ~6 min
Heat the ghee in a deep pan.
Pour ghee for deep frying into a narrow, deep pan or kadai and heat over medium-high heat. The fat should be hot enough that a few drops of batter rise up quickly.
TIPUse a deep vessel rather than a wide one so the batter falls through the hot ghee and creates layers. - fry · ~1 min
Pour the first stream of batter.
Pour a small ladleful of batter from height into the center of the hot ghee. It will splash, spread, and begin forming holes.
- fry · ~8 min
Build the ghevar in layers.
1.Wait until the bubbling settles slightly after the first pour.2.Pour another small ladleful into the center so it pushes the earlier layer outward.3.Repeat with several small pours to build a disc with a lacy pattern.4.Leave a small hole in the center by gently nudging with the handle of a spoon if needed.TIPNever pour too much batter at once. Small pours give the best honeycomb texture. - fry · ~3 min
Cook until crisp and golden.
When the ghevar looks set and light golden, lift it gently with a skewer or thin spoon, drain the excess ghee back into the pan, and place it on a rack or plate.
- rest · ~15 min
Repeat with the remaining batter.
Make the remaining ghevar the same way, one at a time, keeping the batter stirred and cold between batches.
- assemble · ~4 min
Soak the ghevar lightly with syrup.
Spoon warm sugar syrup over each cooled ghevar or dip the top side briefly so it absorbs sweetness without turning soggy.
- garnish · ~1 min
Garnish with almonds and pistachios.
- serve · ~5 min
Serve the ghevar once the syrup sets lightly.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the batter warms up while frying, set the bowl back over ice for a few minutes before the next pour.
- 2Pour from a little height directly into the center so the batter hits the hot ghee hard enough to create the signature holes.
- 3Stir the batter briefly before every ghevar; the flour settles quickly and can make later discs dense.
- 4Do not rush the layering: wait for the fierce bubbling to calm slightly before adding the next small ladleful.
- 5A pale golden color is enough; ghevar crisps further as it drains, so over-frying can make it taste greasy.
- 6Syrup should be warm and ghevar fully cooled before soaking, so the top absorbs sweetness without collapsing.
- 7Store unsyruped ghevar in an airtight container and add syrup just before serving to keep the lace crisp.
Adapt it for your goals.
Malai-ghevar
Top the syruped ghevar with sweetened thick rabri for a richer festive version popular during Teej and Raksha Bandhan.
rose cardamomRose-cardamom
Add a few drops of rose water to the syrup with cardamom for a more floral, mithai-shop style finish.
baked garnish styleBaked-garnish-style
Keep the classic fried base but finish with extra toasted nuts and saffron for more texture and aroma without changing the structure.
mini ghevarMini-ghevar
Make smaller individual ghevar in a narrower vessel; they are easier for beginners to shape and serve neatly.
Why this is on our healthy list.
Nut Topping Adds Good Fats
Almonds and pistachios contribute healthy fats and a little protein, making the garnish more than just decorative.
Spice-Based Aroma Boost
Cardamom and saffron bring strong aroma and flavor, so the sweet feels more complex and satisfying with modest seasoning.
Milk-Enriched Batter
The batter includes milk, which adds some dairy nutrients and gives the sweet a more rounded taste and texture.
Frequently asked questions
The batter was likely too thick, too warm, or the ghee was not hot enough. Ghevar needs a cold, thin batter poured into properly hot fat in small additions.
