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A quintessential Rajasthani festive dessert, Ghevar is a disc-shaped sweet cake made from all-purpose flour, deep-fried in ghee to a perfect honeycomb texture, and then soaked in a fragrant sugar syrup. A true culinary masterpiece that requires patience and precision.
For 4 servings
Prepare the Sugar Syrup
Make the Ghevar Batter
A quintessential Rajasthani festive dessert, Ghevar is a disc-shaped sweet cake made from all-purpose flour, deep-fried in ghee to a perfect honeycomb texture, and then soaked in a fragrant sugar syrup. A true culinary masterpiece that requires patience and precision.
This rajasthani recipe takes 85 minutes to prepare and yields 4 servings. At 460.07 calories per serving with 4.21g of protein, it's a advanced recipe perfect for dessert or snack.
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Fry the Ghevar
Soak and Garnish
Top the syrup-soaked ghevar with a generous layer of sweetened, thickened milk (rabri) before garnishing with nuts for a rich, creamy texture.
Crumble sweetened khoya (mawa) over the ghevar after soaking it in syrup for a richer, milkier flavor.
Drizzle the fried ghevar with melted chocolate or a chocolate-based syrup instead of the traditional sugar syrup for a modern twist.
The combination of ghee (fat) and sugar provides a quick and dense source of energy, which can be beneficial after fasting or during celebrations.
Indulging in rich, festive sweets like Ghevar can trigger the release of endorphins in the brain, promoting feelings of happiness and well-being during special occasions.
Ghee, when used in moderation, is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. It contains butyric acid, which is beneficial for gut health.
This usually happens for three reasons: the ghee for frying was not hot enough, the batter was too thick, or you didn't drain the excess ghee properly. Ensure the ghee is very hot and the batter is of a thin, flowing consistency.
Ghevar is an indulgent dessert. A single piece (approximately 130g) can contain between 450 to 550 calories, primarily from ghee and sugar.
Ghevar is a festive treat and not considered a health food due to its high content of fat and sugar. It is best enjoyed in moderation on special occasions.
Yes, absolutely. A deep, tall, and narrow saucepan or 'patila' with a heavy bottom works perfectly as a substitute for a traditional ghevar mold.
Store the plain, unsweetened ghevar discs in an airtight container at room temperature for several weeks. Once soaked in syrup, it is best consumed within 1-2 days. Do not refrigerate, as it will become soggy.
Vigorous spluttering is normal and necessary to create the lattice texture. However, if it feels uncontrollable, the ghee might be slightly too hot, or you might be pouring the batter too quickly. Pour a very thin, steady stream to manage the sizzle.
This recipe goes great with these complete meals
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