GHEWAR | How to make GHEWAR

By Rehana Khambaty  |  4th Nov 2016  |  
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  • GHEWAR, How to make GHEWAR
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About GHEWAR Recipe

Sweet and yummy dish

GHEWAR, a deliciously finger licking recipe to treat your family and friends. This recipe of GHEWAR by Rehana Khambaty will definitely help you in its preparation. The GHEWAR can be prepared within few minutes. The time taken for cooking GHEWAR is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make GHEWAR step by step. The detailed explanation makes GHEWAR so simple and easy that even beginners can try it out. The recipe for GHEWAR can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of GHEWAR from BetterButter.


Ingredients to make GHEWAR

  • 3 cups flour
  • 1 cup ghee
  • 3-4 ice cubes
  • 4 cups water
  • 1/2 cup Milk
  • 1/4 tsp. yellow food colour
  • ghee for Deep Frying
  • For the syrup: 1 1/2 cups sugar
  • 1 Cup water
  • For topping: 1 Tbsp milk in which 1/2 tsp saffron has been rubbed in silver foil

How to make GHEWAR

  1. Prepare sugar syrup of 1 thread consistency.
  2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.
  3. Add milk, flour and a cup of water. Mix to make smooth batter.
  4. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
  5. Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
  6. 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 centre.
  7. When foam settles again, loosen ghewar 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. Dip ghevar in it, and remove, k
  8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.
  9. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.

My Tip:

One may also serve ghevar with rabri prepared in advance.

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