Ghevar

"Rich and Crispy Ghevar, Traditional rajasthani sweet which is made using yogurt, ghee, flour and gram flour. The batter is fried till crispy and then soaked in syrup. This honeycomb desert is too good to resist."

Ghevar Recipe | Ghewar Recipe | How to Make Ghewar at Home

Delicious ghevar recipe which is super crispy and light. This sweet may seem a little complicated, but it is very easy to make at home.

Just follow the steps mentioned and you can make perfect ghevar at home easily.

Similar Recipes,

How to Make Ghewar at Home

• Take curd, ghee, ½ cup water and ice cubes in a blender and blend till creamy.
• Now add in the flour, and ½ of the water and blend again.
• Add in gram flour and remaining water and blend till creamy.
• The batter has to be very smooth and liquidy.
• Place the batter in fridge till needed.
• Now make the syrup. Take sugar, water, cardamom and lemon juice in a sauce pan and bring it to a boil. Simmer this till needed.
• Now take a small sauce pan or small pressure cooker. Add in ghee and oil for frying.
• Don't fill it too much. Just fill the oil less than half way of the pan. Heat the oil.
• Now take the batter. Take a small ladleful of batter and pour it from a height. The ghee till foam up and the batter till move to the side of the pan.
• Let it cook for a bit. Then pour one more ladleful of batter. Once it is cooked, add one more ladleful of batter.
• Once the batter from the sides of the pan gets golden, stop adding more batter.
• Now reduce the flame and cook till crispy and golden.
• Drain the ghevar from the ghee, add to syrup.
• Soak for 1 min on each side.
• Remove to a plate.
• Garnish with nuts, edible silver paper and rabri.

SERVING SUGGESTIONS:

Serve the ghevar with rabri, chopped nuts and edible silver paper.

STORAGE SUGGESTIONS

Ghevar are best served hot or warm on the same day. Store in a air tight container and enjoy with in 2 days.

Here is Rabri Recipe

TIPS & TRICKS FOR MAKING GHEWAR:

1. The batter has to very smooth and liquidy.
2. Add ice cold water for making the batter. I usually add some ice cubes into the water to keep it cold.
3. Keep the batter in fridge till needed. So the batter stays cold.
4. Use small sauce pan or any small pan for making the ghevar. The size of the ghevar depends on the size of the pan.
5. I use half ghee and half oil for frying the ghevar.
6. The ghee and oil should be very hot when pouring the batter in.
7. Never fill the pan above half with oil or ghee. Because once you pour the batter in the oil rises.
8. Pour small amount of batter in each time.
9. Cook the ghevar on low to medium heat so it gets crispy and golden.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Ghevar Recipe

Delicious and rich ghevar which is a condensed milk sweet which is crisp, flaky and taste absolutely delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desert Recipe, Deserts, Dessert

Cuisine Indian, North Indian

Servings 4 servings

Calories 574 kcal

Ingredients

  

1x2x3x

• ▢ ⅓ cup Ghee
• ▢ 6 pieces Ice Cubes
• ▢ ½ cup + ½ litre Ice Water
• ▢ ½ Cup Curd
• ▢ 1 cup All Purpose Flour
• ▢ 1 tablespoon Gram Flour
• ▢ Ghee + Oil for frying

FOR SUGAR SYRUP

• ▢ 1 ½ cup Sugar
• ▢ ¾ cup Water
• ▢ 3 pods Cardamom pods
• ▢ 1 tsp Lemon Juice

Instructions

 

• ▢
  Take curd, ghee, ½ cup water and ice cubes in a blender and blend till creamy.
• ▢
  Now add in the flour, and ½ of the water and blend again.
• ▢
  Add in gram flour and remaining water and blend till creamy.
• ▢
  The batter has to be very smooth and liquidy.
• ▢
  Place the batter in fridge till needed.
• ▢
  Now make the syrup. Take sugar, water, cardamom and lemon juice in a sauce pan and bring it to a boil. Simmer this till needed.
• ▢
  Now take a small sauce pan or small pressure cooker. Add in ghee and oil for frying.
• ▢
  Don't fill it too much. Just fill the oil less than half way of the pan. Heat the oil.
• ▢
  Now take the batter. Take a small ladleful of batter and pour it from a height. The ghee till foam up and the batter till move to the side of the pan.
• ▢
  Let it cook for a bit. Then pour one more ladleful of batter. Once it is cooked, add one more ladleful of batter.
• ▢
  Once the batter from the sides of the pan gets golden, stop adding more batter.
• ▢
  Now reduce the flame and cook till crispy and golden.
• ▢
  Drain the ghevar from the ghee, add to syrup.
• ▢
  Soak for 1 min on each side.
• ▢
  Remove to a plate.
• ▢
  Garnish with nuts, edible silver paper and rabri.

Video

Notes

1. The batter has to very smooth and liquidy. 
2. Add ice cold water for making the batter. I usually add some ice cubes into the water to keep it cold.
3. Keep the batter in fridge till needed. So the batter stays cold.
4. Use small sauce pan or any small pan for making the ghevar. The size of the ghevar depends on the size of the pan.
5. I use half ghee and half oil for frying the ghevar.
6. The ghee and oil should be very hot when pouring the batter in.
7. Never fill the pan above half with oil or ghee. Because once you pour the batter in the oil rises.
8. Pour small amount of batter in each time.
9. Cook the ghevar on low to medium heat so it gets crispy and golden.

SERVING SUGGESTIONS:

Serve the ghevar with rabri, chopped nuts and edible silver paper.

STORAGE SUGGESTIONS

Ghevar are best served hot or warm on the same day. Store in a air tight container and enjoy with in 2 days.

Nutrition

Nutrition Facts

Ghevar Recipe

Serving Size

 

1 servings

Amount per Serving

Calories

574

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

10

g

63

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Cholesterol

 

38

mg

13

%

Sodium

 

7

mg

0

%

Potassium

 

69

mg

2

%

Carbohydrates

 

102

g

34

%

Fiber

 

2

g

8

%

Sugar

 

75

g

83

%

Protein

 

7

g

14

%

Vitamin A

 

1

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

52

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Mention @yummytummyaarthi or tag #yummytummyaarthi!

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Pictorial:

1)Take all your ingredients.

2)Take curd / yogurt in a blender

3)Add in ghee

4)Add in ice cubes

5)Blend till frothy.

6)Take a jug of ice cold water.

7)Add little in the blender

8)blend till combined.

9)Now the mix is smooth.

10)Add in all purpose flour / maida

11)Add in half of the cold water

12)Add in gram flour

13)Add remaining water

14)blend one more time

15)now batter is smooth

16)heat ghee in a sauce pan

17)take sugar in a sauce pan

18)Add in water

19)Add cardamom pods.

20)Bring it to a boil. and cook till sticky stage.

21)This batter has to be kept cold. So put in fridge if you are going to use it later.

22)Pour a small ladleful of batter in the hot ghee from a height.

23)the ghee till foam up and rise. so use sauce pan accordingly. Don't fill ghee till top. Only fill it half way the pan.

24)Once you see the mixture around the sides of the pan.

25)Pour one more ladleful of batter in.

26)Let it cook for few minutes.

27)Pour one more ladleful of batter in.

28)Once you see the whole pan is covered. Then let it cook on low to medium heat till crispy.

29)Drain it from ghee using a stick.

30)Now dip the ghevar in sugar syrup/

31)Remove it from the syrup.

32)Serve

33)Enjoy