📝 About This Recipe
A traditional Rajasthani honeycomb-shaped dessert, Ghevar is a masterpiece of Indian confectionery typically celebrated during the Teej and Raksha Bandhan festivals. This intricate sweet features a crisp, porous texture achieved through a unique frying technique, then soaked in aromatic sugar syrup and topped with rich, thickened milk (Rabri). Its delicate structure and fragrant notes of cardamom and saffron make it a true royal indulgence that is as beautiful to look at as it is to eat.
🥗 Ingredients
For the Ghevar Batter
- 1/4 cup Ghee (Clarified Butter) (solidified and cold)
- 4-5 pieces Ice Cubes (for creaming the ghee)
- 2 cups All-purpose Flour (Maida) (sifted)
- 1 tablespoon Gram Flour (Besan) (for extra crispness)
- 1/2 cup Cold Milk (chilled)
- 3-4 cups Chilled Water (ice cold)
- 1 teaspoon Lemon Juice (helps in forming the mesh structure)
- 2-3 cups Ghee or Oil (for deep frying)
For the Sugar Syrup (Chasni)
- 1.5 cups Sugar
- 1 cup Water
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 10-12 strands Saffron Strands (soaked in a teaspoon of milk)
For Rabri and Garnish
- 1 liter Full-fat Milk (for making Rabri)
- 2 tablespoons Sugar (for the Rabri)
- 2 tablespoons Slivered Almonds and Pistachios (for garnish)
- 1 teaspoon Dried Rose Petals (optional garnish)
- 1 sheet Silver Leaf (Chandi ka Vark) (optional for royal look)
👨🍳 Instructions
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1
Prepare the Rabri: In a heavy-bottomed pan, boil 1 liter of milk. Reduce the heat and simmer, stirring occasionally and scraping the cream from the sides back into the milk, until it reduces to 1/3 of its original volume. Add 2 tablespoons of sugar and a pinch of cardamom, then set aside to cool.
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2
Prepare the Sugar Syrup: Combine 1.5 cups sugar and 1 cup water in a pan. Boil until it reaches a 'one-string' consistency (ek-taar). Add the saffron and cardamom powder, then keep it warm.
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3
Cream the Ghee: Place the cold 1/4 cup ghee in a large mixing bowl. Add the ice cubes and rub the ghee vigorously with the ice until the ghee turns white, light, and creamy. Discard the remaining ice cubes.
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4
Add Milk and Flour: Add the chilled milk to the creamed ghee and whisk well. Gradually add the all-purpose flour and gram flour, whisking continuously to ensure no lumps form.
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5
Thin the Batter: Slowly add the ice-cold water while whisking until you achieve a very thin, free-flowing consistency. The batter should be watery, not thick.
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6
Final Batter Prep: Stir in the lemon juice. Place the bowl of batter inside a larger bowl filled with ice and cold water to keep the batter chilled throughout the frying process.
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7
Heat the Oil: Fill a deep, narrow cylindrical saucepan (about 4-5 inches in diameter) halfway with ghee or oil. Heat it over high flame until it is very hot and slightly smoking.
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8
The Frying Process: Pour a very small ladle (or a spoonful) of batter into the center of the hot oil from a height of about 6-7 inches. The batter will sizzle and foam up. Wait for the foam to settle slightly.
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9
Build the Layers: Use a wooden skewer or the handle of a spoon to make a hole in the center of the batter. Pour another small ladle of batter into that center hole. Repeat this process 10-15 times until a thick honeycomb disc forms.
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10
Cook to Golden: Once the Ghevar is firm and the edges turn golden brown, gently press the top of the disc into the oil with the skewer so the top cooks evenly. Do not over-fry.
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11
Drain: Carefully lift the Ghevar by inserting the skewer through the center hole. Hold it over the pan for a few seconds to drain excess oil, then place it on a wire rack.
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12
Sweeten: While the Ghevar is still warm, place it on a plate and pour the warm sugar syrup evenly over it. Let the excess syrup drain off.
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13
Garnish: Spread a generous layer of the prepared Rabri over the top. Decorate with slivered nuts, rose petals, and silver leaf for a stunning finish.
💡 Chef's Tips
Keep the batter ice-cold at all times; this temperature difference between the batter and hot oil is what creates the characteristic honeycomb holes. Pour the batter in a very thin stream from a height to ensure the mesh forms properly. Use a deep, heavy-bottomed saucepan with high sides to prevent the hot oil from splashing over when the batter foams up. If you don't want to use Rabri, you can serve 'Meetha Ghevar' by just soaking it in syrup and garnishing with dry fruits. Ensure the sugar syrup is at one-string consistency; if it is too thin, the Ghevar will become soggy.
🍽️ Serving Suggestions
Serve warm or at room temperature as a decadent after-dinner dessert. Pair with a hot cup of Masala Chai to balance the intense sweetness of the Rabri. Serve alongside other Rajasthani delicacies like Dal Baati Churma for an authentic festive thali experience. For a modern twist, serve with a scoop of vanilla or kulfi ice cream on the side. Store plain (un-syruped) Ghevar in an airtight container for up to 10 days, adding syrup and Rabri only when ready to serve.