Ghevar
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
4 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Sugar Syrup
- b.In a saucepan, combine the granulated sugar and 1/2 cup of water.
- c.Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
- d.Continue to simmer for 5-7 minutes until the syrup thickens and reaches a 'one-string consistency'. To test, take a drop of syrup between your thumb and index finger; when you pull them apart, a single thread should form without breaking.
- e.Turn off the heat. Stir in the saffron strands and cardamom powder. Set aside and keep warm.
- 2
Step 2
- a.Make the Ghevar Batter
- b.In a large, wide bowl, place the solidified, chilled ghee. Add the ice cubes and rub the ghee vigorously with your palm against the bowl until it becomes white, creamy, and fluffy, about 5-7 minutes.
- c.Discard any remaining ice pieces.
- d.Begin adding the maida and ice-cold water. Add a small amount of maida, then a little water, whisking continuously to prevent lumps. Repeat this process until all the maida is incorporated.
- e.Continue adding the remaining ice-cold water gradually, whisking constantly, until you have a very thin, smooth, and flowing batter. The consistency should be similar to thin buttermilk.
- f.Finally, stir in the lemon juice. This helps in creating a crispier ghevar.
- 3
Step 3
- a.Fry the Ghevar
- b.Pour the 4 cups of ghee for frying into a tall, narrow, heavy-bottomed pot or a traditional ghevar mold. Fill it to about half its capacity.
- c.Heat the ghee on high heat until it is very hot. To check, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
- d.Reduce the heat to medium-high. Take a ladle full of batter (about 1/4 cup). From a height of 8-10 inches, pour a thin, continuous stream of batter directly into the center of the hot ghee.
- e.The batter will sizzle violently and spread to form a lattice. Wait for the froth to subside.
- f.Using a thin wooden skewer or chopstick, gently clear a small hole in the center of the forming disc.
- g.Pour the next ladle of batter into this hole. Repeat this process 8-10 times for one ghevar, waiting for the froth to settle each time.
- h.Once the desired thickness is achieved, let the ghevar fry for 6-8 minutes, or until it is golden brown and crisp. You can carefully spoon some hot ghee over the top to ensure even cooking.
- i.Using the skewer, carefully lift the ghevar from the pot. Hold it above the pot for a minute to allow all excess ghee to drain back.
- j.Place the fried ghevar on a wire rack set over a tray. Repeat the entire process for the remaining batter to make 4 ghevars.
- 4
Step 4
- a.Soak and Garnish
- b.Ensure the ghevar discs are completely cool and the sugar syrup is warm (not hot).
- c.Place a cooled ghevar on the wire rack.
- d.Gently pour the warm sugar syrup evenly over the ghevar, making sure to coat the entire surface.
- e.Immediately garnish with slivered pistachios, almonds, and optional dried rose petals.
- f.Let the ghevar rest for at least 30 minutes to allow the syrup to set slightly before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a porous, 'jaali'-like texture is ice-cold water and a very thin batter. Keep the batter chilled throughout the process if your kitchen is warm.
- 2Pouring the batter from a significant height (8-10 inches) is crucial for creating the honeycomb structure.
- 3The ghee for frying must be very hot. If it's not hot enough, the batter will sink and clump together.
- 4Use a tall, narrow pot for frying. This helps the ghevar form its characteristic round shape and height.
- 5Be patient and pour the batter in small, steady streams, allowing the froth to settle between each pour.
- 6Unsweetened ghevar discs can be stored in an airtight container for up to a month. Soak in syrup just before serving for maximum crispness.
Adapt it for your goals.
Malai Ghevar
Top the syrup-soaked ghevar with a generous layer of sweetened, thickened milk (rabri) before garnishing with nuts for a rich, creamy texture.
Mawa GhevarMawa Ghevar
Crumble sweetened khoya (mawa) over the ghevar after soaking it in syrup for a richer, milkier flavor.
Chocolate GhevarChocolate Ghevar
Drizzle the fried ghevar with melted chocolate or a chocolate-based syrup instead of the traditional sugar syrup for a modern twist.
Why this is on our healthy list.
Instant Energy Source
The combination of ghee (fat) and sugar provides a quick and dense source of energy, which can be beneficial after fasting or during celebrations.
Mood Enhancer
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.
Source of Healthy Fats
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.
Frequently asked questions
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.