Ghevar is an Indian delicacy.It originates from the royal Rajasthan kitchen.It is super yum.Anyone who visits Rajasthan gets fascinated with it.You may find it similar to honey crumb almost like a hexagonal beehive shape.It has a rich flavor and also has a great texture. It is extremely popular. Also known as honeycomb dessert. You also get many varieties like plain, mawa, paneer and rabri these days.
Probably the best sweet in whole arid Rajasthan.
Sweets in Rajasthan are high in ghee or clarified butter because it helps beat the heat of very dry summer. You may find these sweets totally different from the rest of the country. Also, the sweets and savories in this area are made with less water than others. This is due to extreme heat and low water table.
- wire rack
- wok / kadai
- mixing bowl
- maida / plain flour
- lemon juice
refer card for details
We make it during the rainy season on Raksha Bandhan. A festival that celebrates the relationship between brothers and sisters. Sisters tie a Rakhi around their brothers' wrist and pray for her brother's well-being. Also, it is a brother's lifelong vow to protect her. We also eat ghevar on Gangaur and Holi in March during Chaitra maas. You can always make it at home with some practice.
1. Mix butter with ice milk.
2. Whisk until soft and creamy
3. Add remaining ingredients
4.Mix until smooth
5. Add 3-4 tbsp. of batter in a pan on low/medium flame
6. Fry until golden brown and dip in sugar syrup. Keep it aside on wire rack to cool.
7. Serve with or without rabri and some edible rose petals optionally.
- 1 cup maida
- ⅛ cup ghee
- 1 teaspoon lemon juice
- ⅛ cup milk
- 2 cup water
- ¼ cup sugar
- ¼ cup water
- 1 tablespoon chopped almonds and pistachios
- ½ cup rabdi optional
- Take ghee with 2-3 ice cubes in a mixing bowl.
- Whisk until the texture becomes smooth and creamy,Once done,discard ice cubes.
- Add flour with water in parts slowly and mix softly until it becomes nice and fluffy in texture.
To fry ghevar
- Take a pan with 3-4 inch depth and flat base,Use a cookie mold with 2-3 inch height.
- Fill it halfway with oil or ghee,Heat on medium flame.
- Once oil is optimally hot,pour a spoonful of batter in the middle of the vessel in a thin stream,Take caution as oil will splatter.
- Wait for a few seconds until bubbles settle, and then pour the second spoonful .
- Use a skewer to make a hole in the center.
- Fry until golden brown on medium flame,The sides will be slightly more golden.
- Once it is properly fried, remove carefully by inserting that thin skewer in the middle of the disc and lift the whole ghevar with it.You may perfect the technique in few attempts.
- Allow the ghevar to rest on a cooling rack or on a bowl that is smaller that the ghevar disc,This will ensure to remove any any excess oil.
- Boil sugar and water in a pan untill the sugar has disolved.
- Add few drops of lemon juice or vinegar to avoid the syrup getting crystallized.
- Brush the ghevar with sugar syrup.
- Garnish the ghevar with dry fruits and Rabri(thickened milk)
Pour the batter in very thin stream,almost like pouring drops while frying.
After topping them with hot syrup, keep them aside before serving because you may find them a bit hard initially.
You can store dry ghevar without syrup for 15 days in an airtight container. For recipe of Rabrirabri/thickened milk dessert.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove