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.
Ingredients
For Ghevar Batter
- ⅓ cup Ghee
- ½ Cup Curd (Plain Yogurt)
- 8 pieces Ice Cubes
- ½ cup Cold Water
- 500 ml Cold Water (added 6 ice cubes)
- 1 cup All Purpose Flour (Plain Flour)
- 1 tablespoon Gram Flour
For Frying Ghevar
- 3 cups Ghee for frying
For Sugar Syrup
- 1½ cup Granulated Sugar
- 1 cup Water
- ¼ teaspoon Cardamom extract or use 2 crushed cardamom
- 1 tsp Lemon Juice
For Garnishing
- 4 no Edible Silver Foil
- 2 cups Rabri to serve
- 4 tablespoon Pistachios chopped
Instructions
- Start by making the sugar syrup. Take sugar and water in a pan. 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.
- Now lets make the ghevar batter. 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. The ice cubes won't melt completely. But the mixture will resembles like a creamy milk like mixture.
- 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. Now the consistency will be more creamy like.
- 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. The batter should be very liquidy. You can keep the batter in fridge until we heat the ghee.
- Now fill a small sauce pan with ghee until it is just less than half way. Don't over fill, else the ghee will over flow as you fry the ghevar. Let it get hot.
- Now take the batter from fridge. 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.
- 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.
- 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. Now reduce the flame and cook till crispy and golden.
- Remove the ghevar from the sauce pan using a skewer or chopstick.
- 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.
- Garnish with chopped nuts, edible silver foil and rabri.
Video
Nutrition
Nutrition Facts
Ghevar Recipe (How to Make Ghewar at Home)
Serving Size
1 servings
Amount per Serving
Calories
1863
% Daily Value*
Fat
165
g
254
%
Saturated Fat
96
g
600
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
43
g
Cholesterol
388
mg
129
%
Sodium
23
mg
1
%
Potassium
101
mg
3
%
Carbohydrates
101
g
34
%
Fiber
1
g
4
%
Sugar
77
g
86
%
Protein
5
g
10
%
Vitamin A
31
IU
1
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.