Ghevar – Traditional Rajasthani Sweet

Ingredients

• 1 cup Water (for sugar syrup)
• 0.5 cup Granulated Sugar (for sugar syrup)
• 5 strands Saffron Strands (for sugar syrup, optional for extra aroma)
• 1 tsp Cardamom Powder (for sugar syrup)
• 0.25 cup Plain Yogurt (room temperature, for batter)
• 0.75 cup All-Purpose Flour (sifted, for batter)
• 0.75 cup Ice Water (cold water with ice cubes, for batter)
• 5 pieces Ice Cubes (add to ice water for extra chill)
• 0.5 liter Neutral Oil (Coconut or Vegetable) (for deep frying, high smoke point)
• 1 cup Milk (for rabri)
• 2 tbsp Milk Powder (for thickening rabri)
• 1 tsp Cardamom Powder (for rabri)
• 3 strands Saffron Strands (for rabri, optional)
• 1 tsp Rose Water (for rabri fragrance)
• 2 tbsp Almonds, sliced (for garnish)
• 2 tbsp Pistachios, sliced (for garnish)

Instructions

1. Make Sugar Syrup

   In a saucepan combine 1 cup water, 0.5 cup granulated sugar, 5 saffron strands and 1 tsp cardamom powder. Stir continuously over high heat until the sugar fully dissolves.

   Time: PT5M

2. Cool Syrup

   Remove the saucepan from heat and let the syrup cool to warm temperature (about 40‑45°C). It should remain slightly thin, not thick.

   Time: PT5M

3. Prepare Batter

   In a mixing bowl whisk together 0.25 cup plain yogurt and 0.75 cup sifted all‑purpose flour. Gradually add 0.75 cup ice water (with 5 ice cubes) while whisking to obtain a smooth, lump‑free batter that resembles thin milk.

   Time: PT5M

4. Heat Oil

   Pour 0.5 liter neutral oil into a deep frying pan and heat over medium‑high flame until a small drop of batter sizzles instantly and rises to the surface.

   Time: PT5M

5. Fry Ghevar Circles

   Using a ladle or a tablespoon, pour a thin stream of batter into the hot oil, starting from the center and moving outward in a circular motion to form a flower‑shaped disc about 8‑10 cm in diameter. Fry until the edges turn golden and the disc becomes crisp.

   Time: PT15M

6. Soak in Syrup

   Immediately transfer the fried ghevar onto a plate and dip it gently into the warm sugar syrup, allowing it to absorb the syrup for about 2‑3 minutes. Remove and set on a serving dish.

   Time: PT5M

7. Prepare Rabri (Optional Topping)

   In a small saucepan bring 1 cup milk to a boil, then add 2 tbsp milk powder, 1 tsp cardamom powder, 3 saffron strands, and 1 tsp rose water. Simmer on low heat, stirring constantly, until the mixture thickens slightly (about 5 minutes). Stir in sliced almonds and pistachios, then remove from heat.

   Time: PT5M

8. Assemble and Garnish

   Place the syrup‑soaked ghevar on a serving platter, drizzle the warm rabri over the top, and sprinkle the remaining sliced almonds and pistachios. Serve immediately while slightly warm.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g