Ghevar | How to make Ghevar

By Sakshi Khanna  |  7th Oct 2015  |  
4 from 1 review Rate It!
  • Ghevar, How to make Ghevar
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About Ghevar Recipe

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

Ghevar, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ghevar is just mouth-watering. This amazing recipe is provided by Sakshi Khanna. Be it kids or adults, no one can resist this delicious dish. How to make Ghevar is a question which arises in people's mind quite often. So, this simple step by step Ghevar recipe by Sakshi Khanna. Ghevar can even be tried by beginners. A few secret ingredients in Ghevar just makes it the way it is served in restaurants. Ghevar can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out 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 suthar2 years ago

very delicious :yum: