Rajsthani Ghevar | How to make Rajsthani Ghevar

By Waagmi Soni  |  18th Apr 2016  |  
4 from 3 reviews Rate It!
  • Rajsthani Ghevar, How to make Rajsthani Ghevar
Rajsthani Ghevarby Waagmi Soni
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About Rajsthani Ghevar Recipe

Ghevar is a traditionally rajasthani sweet. It is disc - shaped, and made from ghee, flour and sugar syrup. There are many varieties of ghevar, including plain, mawa and malai ghevar. So many people thinks that it's very tough to make but yes they are easy to make too. Normally they are very big in size, But here I made them in a small bite sized homemade Ghevar. I took some hint for this recipe from Bhavna's kitchen.

The delicious and mouthwatering Rajsthani Ghevar is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rajsthani Ghevar is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rajsthani Ghevar. Waagmi Soni shared Rajsthani Ghevar recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Rajsthani Ghevar. Try this delicious Rajsthani Ghevar recipe at home and surprise your family and friends. You can connect with the Waagmi Soni of Rajsthani Ghevar by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rajsthani Ghevar can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rajsthani Ghevar with other users

Rajsthani Ghevar

Ingredients to make Rajsthani Ghevar

  • 2 cups all purpose flour
  • 1/4 cup clarified butter or ghee
  • 1/4 cup milk
  • 4 cups chilled water
  • Slivers of almonds and pistachio for the garnish
  • A drop or two yellow food color (optional)
  • clarified butter/ghee
  • Oil for frying (half ghee and half oil is a good option)

How to make Rajsthani Ghevar

  1. In a big bowl whip the ghee with a few ice cubes till the mixture turns white-ish.
  2. Add the milk, flour and one cup of the water to make a batter. Add food color into the balance water and add as much of the colored water to make a free-flowing batter.
  3. Fill a vessel more than half with ghee/oil and heat on high till the ghee is really hot. Check temperature by dropping a small portion of the batter into the ghee/oil.
  4. If it swiftly floats to the surface and does not stick to the bottom it is hot enough. Take a spoonful of batter -- use a big ladle-- and pour it in the middle of the wok in a thin stream from as high as a foot.
  5. The greater the height, the better the texture. As soon as the batter touches the hot ghee, bubbles start to appear. If the bubbles are vigorous enough, stop pouring for a while and continue later.
  6. After the first spoon, wait for a few seconds till the bubbles settle, and then pour the second spoonful.
  7. Repeat this for 2-3 times or as needed depending up on the size of the wok and how much batter it will accommodate, the bigger the wok, the more number of spoons are required. Mine was not too big So I could use only 3 times.
  8. If the ghee is not hot enough, the batter will start sticking to the bottom so keep the heat going. As you pour in the batter, it will start scattering and collect near the sides of the wok in a circular fashion.
  9. As you keep adding more batter, the disc starts taking its correct shape. If the batter tends to stay in the middle of the oil/ghee, after pouring, use the back of a wooden spoon to gently move it to the side.
  10. Keep on increasing the center space with the back of the wooden spoon. After 3 or 4 rounds of pouring, a complete disc will be formed.
  11. Let this disc turn golden brown on medium heat. The sides will be slightly more golden. Take the disc out of the oil/ghee carefully by inserting the back of the wooden spoon in the middle and lifting the whole Ghevar out.
  12. Immerse the Ghevar in the hot syrup with the help of the back of the wooden spoon and take it out after 5 to 10 seconds. Do not keep the Ghevar in the syrup extra or it will become soggy and wet.
  13. For the Sugar Syrup take 2 cups sugar and 1 cup water. Combine sugar and water in a wide, shallow pan and simmer till it reaches a single-string consistency.
  14. Garnish with almonds and pistachios. Let the sugar-coated Ghevar dry open for about an hour.
  15. Store in closed containers and refrigerate. Dry Ghevar without syrup can easily be stored for 15 days. Dip in syrup and serve hot.

Reviews for Rajsthani Ghevar (3)

Shyama Parekh2 years ago


gayathri muthukumar2 years ago

well explained.wil try

Shipra Saxena3 years ago

Just a beautiful dessert dear

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