Ghevar
Ghevar, from above
VegJaipur, Rajasthan

Ghevar

A honeycomb disc of fried batter soaked in syrup. Teej and Rakhi in Rajasthan are not complete without it.

75 minTime
4 gProtein each
mildSpice
Teej and the monsoon sweet1 chapter · 1 min read

Make it your way

Grandma's wayHoneycomb fried batter, soaked in syrup.
The original
483kcalsame
4 gproteinsame
1 gfibresame
75minutessame

Classic ghevar.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Ghee¼ cup for the batter, the rest absorbed in frying
Milk½ cup, chilled
Water500 ml ice cold for batter, 150 ml for syrup
Sugar1¼ cups
Cardamom¼ tsp
Saffrona few strands
Pistachios1 tbsp, slivered

Method

5 steps
  1. 1Rub the solid ghee with an ice cube in a bowl until white and creamy.
  2. 2Add cold milk, then maida, then the ice cold water little by little to make a very thin, smooth batter.
  3. 3Heat ghee 8 cm deep in a narrow pan or ghevar ring. Pour a thin stream of batter into the centre from a height, wait for the froth to settle and repeat.
  4. 4When a hole forms in the middle, fry until golden and crisp. Lift out with a skewer and drain upright.
  5. 5Boil sugar, 150 ml water and cardamom to a one string syrup. Pour over the ghevar and top with saffron and pistachios.
Serve it like this

Cut the disc into wedges, serve one wedge per person on a plate, topped with malai, saffron and pistachio.

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Make it a meal

What goes with Ghevar: a bread or rice, a side, something to drink and something sweet.

A little snack Pyaaz kachori75 min
A little snack Soola kebab60 min
To drink Masala chai10 min
To drink Makhaniya lassi10 min
Something sweet Rabri80 min
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