Ghevar is an Indian traditional disc shaped sweet made with all purpose flour, milk, desi ghee and sugar etc. Ghevar has its traces from Gujarat and Haryana. It is also liked by the nearby states like Delhi, Rajasthan, Madhya Pradesh and Uttar Pradesh.

1. Ghevar recipe

2. Ghevar batter
1. Flour - 3 cups
2. Milk - ½ cup
3. Freezed desi ghee - 1 cup
4. Desi ghee - 1 kg (for
frying)
5. Ice cubes - 3-4 piece
6. Cold water- 4 cups
7. Food colour (yellow) - ¼
tsp
Ingredients
Sugar syrup
1. Sugar - 1 ½ cups
2. Water - 1 cup
Garnishing
1. Powdered cardamom-green- 1 tsp
2. Saffron strand - ½ tsp
3. Milk - 1 tsp
4. Chopped almonds and pistachios - 1
tbsp
5. Silver vark - 6 inches

3. 1. To make the sugar syrup, add sugar to a pan and some water. Stir the solution until the sugar dissolves.
2. After 5 minutes the sugar starts developing a single strand consistency. Once, you observe a single stand
consistency in the sugar syrup set it aside.
3. Now take a large bowl and add the frozen desi ghee, taking one cube at a time .
4. Rub the ice-cubes with the solidified ghee until it becomes white.
5. Add milk, flour, 1 cup of cold water and mix it well until it forms a smooth batter.
6. Now, dissolve the food colour in some water and mix it to the batter.
7. Take an aluminium or steel cylindrical container to prepare ghevar.The height should be at least 12" and
diameter 5-6".
8. Fill the container half with ghee and heat it.
9. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous
threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in the centre.
10. When foam settles again, loosen the ghevar with an iron skewer inserted in hole. Lift carefully, at a slant, and
place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar.
11. Dip ghevar in it, and then keep it aside on the mesh to drain excess syrup.
Directions to follow

4. 12. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top
with silver foil.
13. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
14. Your homemade ghevar is ready to be served.

5. ● If you are unable to get the one-string consistency at least see to that your sugar syrup is enough sticky.
● Make use of cold milk and cold water because it makes your ghevar crispy.
● Always see to that your batter is in flowing or pouring consistency. Incase your batter isn’t of pouring
consistency then add more cold water.
● The pan should be more than half filled with pure ghee. And see to that the pure ghee is hot because the
ghevar needs to be fried in hot ghee.
● Use a deep pan while preparing ghevar because you need to drop the batter from a height of 6-7 inches.
● Use a container with a pointed tip (small milk jug or a sauce bottle) to drop the batter into pure ghee.
● See to that you drop the batter in the centre of the container each time.
● Once the ghevar is fried, be careful when you dip it into the sugar syrup because the ghevar may break.
Tips to follow

6. ● You can put rabdi over the ghevra for garnishing.
Rabdi - Ingredients
1. Milk - 1 litre
2. Kesar / saffron strands - 1 pinch
3. Rose water - ¼ tsp
4. Sugar - 2 tbsp
5. Almonds and pistachios (optional)
Directions
1. Take a heavy bottom pan and pour the milk into it, to boil.
2. Soak the saffron strands of kesar in 2 tsp of milk and keep it aside.
3. Keep the flame to medium low and give a good stir every 10 minutes (make sure that the milk does not stick
to the bottom of the pan).
4. Boil the milk for about 1-1.5 hours until the milk gets reduced to a quarter of the quantity used.
5. Add sugar, soaked saffron and rose water to it, let it boil for about 3-4 minutes.
Serving options

7. ● Ghevar is also topped with heavy cream topped with strawberries and pistachios. The sugar and
cream is whisked to make it smooth and soft.
● The newest topping over ghevar is the liquid chocolate topping. You can melt the chocolate, add
raisins let it cool and then pour it over the ghevar.
● You can also add khoya or mawa to the ghevar. Heat the mawa until it becomes brown and add some
elaichi powder and granulated sugar to it.
● You can prepare paneer ghevar by adding grated paneer into the ghevar batter and follow the similar step.

8. 1. As per Ayurveda, the months of July-September are predominant with Vata and Pitta. Due to this it causes
dryness and acidity in the body. Thus, when you consume the highly sweet and desi ghee laden Ghevar it
provides relief from the moist environment and also provide a calming effect on the mind as well as the
body.
2. Ghee is used for frying as it gives an amazing flavour and aroma to the ghevar.
Did you know?

9. Read More:
1. Desi ghee roast dosa recipe
2. Instant jalebi recipe using desi ghee
3. Pongal recipe
4. Ghee dal tadka
5. Medu Vada recipe
6. Hyderabadi Biryani recipe using desi ghee
7. Desi ghee roast dosa recipe
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