Make Your Own Ghevar This Saavan!

By First Posted: Aug 25, 2013 Sun 9:00 AM Updated: Aug 26, 2013 Mon 9:20 AM
Make Your Own Ghevar This Saavan!
Image Credit: Rajasthan Tourism Buzz on Wordpress

The holy month of Saavan or Shravan is here and many of us are observing weekly fasts. This month is not just associated with rains or with performing poojas. This month is also associated with a very yummy Indian dessert, the Ghevar! Ghevar is a Rajasthani speciality tat finds favour with people all over India. It is slightl difficult to make, but with practice you can master the art of cooking up a yummy ghevar!

Ghevar Recipe


For Batter: 

1 cup Maida, 1 cup Cold Water, 1/4 cup Cold Milk, 1/4 cup Ghee

For Sugar Syrup:

1 cup Sugar, 1/2 cup Water

For Garnishing:

Pistachios, Almonds, Kesar, Cardamom, Rabri and Maava.


Start making your batter by sieving flour. Take tghee, cold milk and a few tbsp of cold water. Add Maida and mix softly. Now add the rest of your cold water slowl, as you go on mixing and make a lump free batter. 

Take a deep and round vessal and fill it with ghee for frying. Heat the ghee on high flame as you need high temperature to avoid the batter sticking to the vessal. When the ghee is hot enough, drop a ladle full of batter into the hot ghee. For best results, drop the batter from a good height. Now bubbles will start forming. Allow them to settle before adding the next ladle. Going thus, put 5-6 ladles of batter into the ghee. If you are using a smaller vessal, 3-4 ladles will be enough.

The temperature should be kept medium-high so that the batter does not stick to the bottom of the vessal. If it does start to stick, use an iron rod to unstick the batter. Slowly a complete disk will begin to form. Allow the sides to turn golden brown before taking out the ghevar as a whole, using the iron rod.

Prepare a single string sugar syrup by heating 1 cup of sugar with 1/2 cup water. Now immerse the ghevar into this syrup for 5-10 seconds only

Garnish using the chopped dry fruit and serve with hot rabri. You can also spread a layer of mava on top of the ghevar before garnishing.

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