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GhevarGhevar: Ghevar is a Rajasthani sweet traditionally associated with the Teej and Rakhi Festivals. Ghevar is disc-shaped and made from oil, flour and sugar syrup. Ghevar is traditionally prepared during the Saavan month of Hindus (July & August). Usually ghevar is served with warm milk. Ghevar is also very popular in weddings.

Ingredients (serves 4):

  • 1 1/4 cups refined flour (maida)
  • 1 tbsp corn starch (corn flour)
  • 1/4 cup ghee
  • 1 cup sugar
  • 1 tbsp milk
  • 1 tsp saffron strands
  • Soda bicarbonate as required
  • Ghee, to deep fry
  • 8-10 almonds, slivered
  • 8-10 pistachios, slivered
  • Water, as required


  • Mix together the flour, corn flour and melted ghee in a bowl.
  • Add one cup of water in a thin stream and whisk continuously.
  • Whisk continuously till the ghee and water emulsify into a smooth mixture and do not separate.
  • Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate.
  • The batter should be of coating consistency. If necessary, add some more water to get the right consistency.
  • Keep the batter in a cool place away from heat, but not in a refrigerator.
  • Heat a non-stick pan on medium heat.
  • Add in the sugar and 1/2 cup water.
  • Stir the mixture till the sugar dissolves.
  • Cook till the mixture comes to a boil.
  • Add in the milk.
  • Collect the scum which rises to the surface with a ladle and discard.
  • Cook till the syrup attains a one-string consistency.
  • Add in 6-8 strands of saffron.
  • Remove from heat and keep warm.
  • Pour sufficient ghee in a non-stick kadai.
  • Place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee.
  • Heat the ghee on medium heat.
  • Pour three ladlefuls of the batter into a small bowl.
  • Add a pinch of soda bicarbonate and mix well.
  • When the ghee is hot enough, pour one ladle of batter from the small bowl into the centre of the mould in a thin stream.
  • When the froth settles down, pour in another ladle of batter into the mould in a thin stream.
  • When the froth settles down, make a hole in the centre of the ghevar with a thin wooden skewer or satay stick and pour another ladleful of batter into the hole.
  • Increase the heat and cook the ghevar, ladling the hot ghee over it two to three times.
  • When the centre is firm and cooked, gently pull out the ghevar from the mould with a wooden skewer inserted in the centre.
  • Hold it over the kadai till most of the ghee drains away.
  • Immerse the cooked ghevar in the sugar syrup for twenty minutes.
  • Drain and place on a platter.
  • Garnish the ghevar with the saffron strands & almonds and pistachios slivers.
  • Ghevar is ready to be served.
  • Cool and serve the ghevar with warm milk.

If you have any queries regarding the Ghevar recipe, please leave a comment.

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