Ghevar is a traditional Rajasthani dessert that stands out for its intricate honeycomb-like texture and rich saffron-infused sweetness. Popular during festivals such as Teej and Raksha Bandhan, this delicacy is made from a batter of flour, ghee, and chilled water, deep-fried in ghee or oil, and then soaked in fragrant sugar syrup. The airy, crisp texture of Ghevar comes from the unique method of pouring thin streams of batter into hot ghee, creating delicate layers. It is often garnished with slivers of almonds and pistachios, and sometimes topped with a creamy layer of rabri for extra indulgence.
Preparation Time
1 hour (including cooling time)
Serving Size
Serves 6–8
Ingredients
For the Ghevar:
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2 cups all-purpose flour
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½ cup ghee (clarified butter), solid and chilled
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1 cup chilled water (adjust as needed)
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2–3 cups ghee or oil for frying
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A few ice cubes (to keep water and ghee cold during mixing)
For the Sugar Syrup:
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1 cup sugar
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½ cup water
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¼ teaspoon saffron strands (soaked in 1 tablespoon warm milk)
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½ teaspoon cardamom powder
For Garnish:
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2 tablespoons chopped pistachios
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2 tablespoons chopped almonds
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Edible silver foil (optional)
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Rabri (optional, for topping)
Detailed Recipe
Step 1: Prepare the Sugar Syrup
In a saucepan, combine sugar and water. Heat over medium flame, stirring until the sugar dissolves completely. Add saffron milk and cardamom powder. Boil until the syrup reaches a one-thread consistency. Keep warm.
Step 2: Make the Ghevar Batter
In a large mixing bowl, beat the chilled ghee with a few ice cubes until it turns pale and fluffy. Remove the ice. Gradually add the flour and chilled water in small portions, whisking continuously to create a smooth, thin, and flowing batter. The batter must be very cold to achieve the signature honeycomb texture.
Step 3: Heat the Ghee for Frying
Place a deep, wide, heavy-bottomed pan on medium heat and fill it with enough ghee or oil for deep-frying. Ensure the ghee is moderately hot—not smoking.
Step 4: Fry the Ghevar
Take a ladleful of batter and pour it in a thin stream into the center of the hot ghee from a height of about 6 inches. The batter will spread and form a lacy pattern with holes. Let it cook for a few seconds, then pour another ladle of batter into the center, repeating 2–3 times to build layers. Fry until golden and crisp. Carefully lift the Ghevar out with a skewer or two flat spatulas and drain on paper towels.
Step 5: Soak in Sugar Syrup
Dip the warm Ghevar into the prepared sugar syrup for a few seconds, ensuring it soaks up the sweetness but remains crisp. Remove and place on a plate.
Step 6: Garnish and Serve
Sprinkle chopped almonds and pistachios on top, apply edible silver foil if desired, and serve as is—or add a layer of chilled rabri for a richer version.
If you want, I can also give you a quick no-deep-fry Ghevar version that’s perfect for home kitchens without much mess.
