Ghevar | How to make Ghevar

1 review
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BySakshi Khanna
Created on 7th Oct 2015
  • Ghevar, How to make Ghevar
  • Ghevar | How to make Ghevar (35 likes)

  • 1 review
    Rate It!
  • By Sakshi Khanna
    Created on 7th Oct 2015

About Ghevar

This is a popular Rajasthani disc-shaped sweet made with all purpose flour and soaked in sugar syrup.

Ghevar, a succulent delicacy which is famous all over the world. Ghevar is one dish which makes its accompaniments tastier. With the overflow of flavours, Ghevar has always been everyone's favourite. This recipe by Sakshi Khanna is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Ghevar, just the perfect situation when you realise that you need to know how to make the perfect Ghevar. So, at that time you can try out this delicious recipe by Sakshi Khanna. The recipe of Ghevaris very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Ghevar is 30 minute. This recipe of Ghevar is perfect to serve 6. Ghevar is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Ghevar

Ingredients to make Ghevar

  • 3 cups Water
  • 1 1/4 cups Flour
  • 1 cup Sugar
  • 1/4 cup Ghee
  • 1 tbsp Cornflour
  • 1 tbsp Milk
  • A pinch of soda bicarbonate
  • A few drops of Kewra essence
  • Silver warq
  • Almonds as desired
  • Ghee to fry

How to make Ghevar

  1. Mix flour, cornflour and ghee in a bowl.
  2. Add one cup of water and whisk well to blend until it becomes a smooth mixture.
  3. Pour in another 2 cups of water and whisk. Keep the batter aside in a cool place.
  4. Add sugar and 1/2 cup of water in a pan. Stir and cook until sugar dissolves.
  5. Add milk and remove the scum on the surface. Cook until it becomes a syrup.
  6. Heat the ghee in a kadai over medium heat, place a three-and-a half-inch round, 2-inch high mould in the centre to allow three-fourth of the height of the mould to be immersed in the ghee.
  7. Pour three ladlefuls of the batter into a small bowl, add a pinch of soda bicarbonate and mix well.
  8. Let the ghee become hot enough, pour one ladle of batter into the centre of the mould in a thin stream.When the froth settles down, pour in another ladle of batter into the mould.
  9. Now again 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.
  10. Increase the heat and cook the ghevar, ladling the hot ghee over it two to three times.
  11. 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.
  12. Immerse in the sugar syrup for twenty minutes. Drain over paper towels and place on a platter. Top with the sliver foil and almonds. Cool and serve.
  13. Enjoy sweet Ghevar
My Tip: You can also top the ghevar with some khoya barfi (microwave barfi and use), to make "malai ghevar"

Reviews for Ghevar (1)

Manju suthara year ago
very delicious :yum:
Reply