Rich and Crispy Ghevar also known as Ghewar, is a traditional Rajasthani sweet which is made using yogurt, ghee, plain flour, gram flour, sugar and plenty of ice. The super cold batter is fried till crispy in ghee which forms into a honeycomb like texture which is then soaked in syrup. This honeycomb desert is too good to resist, you have try it yourselves to know the taste.
Ghevar Recipe
Ghevar is one of the most complicated sweets from India. But this recipe of mine is super easy to follow and simplified so you can make perfect light crispy ghevar at home. Just follow the steps mentioned and you can make perfect ghevar at home easily. If you have any doubts, refer the ghevar video recipe in the recipe card.
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About Ghevar (Ghewar Recipe)
First of all, what does ghevar means? The name ghevar (or ghewar) comes from the Sanskrit word ghṛtapūra, which means a “ghee cake”. This rich dessert is actually fried in ghee, hence the name.
It is a Rajasthani special sweet or dessert mainly made during Teej or Raksha bandhan. The texture of ghevar is a crispy, porous, honeycomb like pattern and textured sweet. It is made in many versions like plain, malai, or rabri.
Ghewar sweet is made from a very simple batter with yogurt, ghee, plain flour, cold water, gram flour. Even though the ingredient is simple, what makes it different and complicated is the technique used to make batter and method of frying.
Similar Recipes
Traditionally ghevar is made with hands by rubbing a whole chunk of ice brick with ghee until creamy and thick, then adding flour and water. That’s why this dish was seen as one of the most complicated sweet.
But actually my recipe uses a blender to make the batter and it creates the batter in minutes. The key for a good ghevar batter is to make the batter very runny and also the batter has to be super cold. Hence I use lots of ice cubes and ice water when blending.
Also frying part is important. You have to use a small sauce pan, fill less than half way with ghee. Now pour small ladleful of batter from a height which creates the porous texture.
Fry the ghevar on medium heat till golden and crispy. Thats it, finally you can dunk in syrup and serve. See super easy. I am sure you can make it easily at home.
Ingredients
- Plain Flour – the ghevar batter is made with plain flour. Don’t swap it for other flours.
- Gram Flour – a small amount of gram flour (besan) creates crispy texture and also enhances the taste.
- Ghee – You have to use ghee for making the batter as well as for frying ghewar.
- Yogurt – yogurt helps make the honey comb like pattern in ghevar when it is frying.
- Ice Cubes and Cold Water – it is important to use ice cubes and super cold water for making the batter, since the batter has to be always cold.
- Sugar Syrup – for making syrup, you need sugar, water, lemon juice and cardamom.
Step by Step Pictures
Sugar Syrup
1)Start by making the sugar syrup. Take sugar and water in a pan.
2)Bring it to a full boil. Simmer for 5 to 7 minutes until it is slightly sticky. Now add in cardamom extract and lemon juice and mix well. Set aside somewhere warm.
Ghevar Batter
3)The whole batter is made in a blender, which makes the process more easy. First take yogurt, ghee and ½ cup of cold water, 6 to 8 ice cubes in a blender jar and blend on high speed for 30 minutes until all of the ingredients is combined.
4)The ice cubes won’t melt completely. But the mixture will resembles like a creamy milk like mixture.
5)Now take a jug filled with ½ litre of ice cold water. I added some ice cubes into the water to keep it super cold. Pour half of this water into the blender and blend for 10 more seconds on high.
6)This is the consistency you are looking for. It should be creamy and milk like.
7)Now you add in plain flour and gram flour. Along with the remaining ice cold water with ice cubes and blend for another 30 seconds until the batter is creamy and liquidy.
8)The batter should be very liquidy. You can keep the batter in fridge until we heat the ghee.
Frying Ghevar
9)Now fill a small sauce pan with ghee until it is just less than half way. Don’t over fill the pan with ghee, because as you pour the batter into the ghee, it will rise to the top. So over filling may cause over flowing.
10)Now take the batter. Take a small ladleful of batter and pour it from a height. You have to pour little ladle of batter at a time. Pouring little by little helps make the honeycomb like crisp texture.
9)The ghee till foam up and the batter till move to the side of the sauce pan. If it don’t move, you can use a chopstick or skewer to slightly swirl in the middle to move the batter.
10)Let it cook for a bit. Then pour one more ladleful of batter. Once it is cooked, add one more ladleful of batter. You have to repeat this process until you see a full ghevar.
11)Now reduce the flame to low. Fry the ghevar on low medium heat until it gets golden and crispy. You can see the ghevar getting golden brown and crispy.
12)Remove the ghevar from the sauce pan using a skewer or chopstick.
13)Add the ghevar into a bowl of sugar syrup and press them slightly so it is coated completely in sugar syrup. Let them soak for 1 minute in the sugar syrup. Once soaked, Remove to a plate.
14)Garnish with chopped nuts, edible silver foil and rabri.
Expert Tips
About Batter (Cold Batter) – The batter has to very smooth and liquidy. The main important point is to keep the batter cold always. Cold Batter makes crispy and delicate honeycomb like ghevar. I usually add some ice cubes into the water to keep it cold. Keep the batter in fridge till needed. So the batter stays cold.
Cooking Pan Size – Use small sauce pan or any small pan for making the ghevar. The size of the ghevar depends on the size of the pan. Never fill the pan above half with oil or ghee. Because once you pour the batter in the oil rises.
Batter quantity – You have to Pour small amount of batter in each time. Small ladleful of batter creates lots of crisp holes.
Temperature matters – The ghee and oil should be very hot when pouring the batter in. Cook the ghevar on low to medium heat so it gets crispy and golden.
Serving and Storage – Serve the ghevar with rabri, chopped nuts and edible silver paper. Here is Rabri Recipe. Ghevar are best served hot or warm on the same day. Store in a air tight container and enjoy with in 2 days.
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Ghevar Recipe (How to Make Ghewar at Home)
Rich and Crispy Ghevar also known as Ghewar, is a traditional Rajasthani sweet which is made using yogurt, ghee, plain flour, gram flour, sugar and plenty of ice. The super cold batter is fried till crispy in ghee which forms into a honeycomb like texture which is then soaked in syrup. This honeycomb desert is too good to resist, you have try it yourselves to know the taste.
Video
Nutrition
Nutrition Facts
Ghevar Recipe (How to Make Ghewar at Home)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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