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

Ingredient Substitutions

• Instead of Granulated Sugar: jaggery, honey
• Instead of Saffron Strands: turmeric (for color only)
• Instead of Cardamom Powder: ground cardamom pods
• Instead of Plain Yogurt: curd, Greek yogurt
• Instead of All-Purpose Flour: cake flour
• Instead of Neutral Oil (Coconut or Vegetable): canola oil, sunflower oil
• Instead of Milk: almond milk (will change flavor)
• Instead of Milk Powder: evaporated milk
• Instead of Cardamom Powder: ground cardamom pods
• Instead of Saffron Strands: turmeric (color only)
• Instead of Rose Water: kewra water
• Instead of Almonds, sliced: cashews
• Instead of Pistachios, sliced: walnuts

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk or Hand Mixer
• Deep Frying Pan or Kadhai
• Slotted Spoon
• Thermometer (optional) (optional)
• Plate or Tray
• Serving Dish

Critical Steps — Do Not Skip

• Achieving the correct thin syrup consistency (warm but not thick).
• Preparing a smooth, lump‑free batter with ice water.
• Maintaining oil temperature so the batter sets instantly and stays crisp.
• Quickly soaking the fried ghevar in syrup to absorb flavor without becoming soggy.

Chef Tips from the Video

• Using ice water and ice cubes keeps the batter cold, which is key to a crisp texture.
• Add a pinch of baking soda to the batter for extra puffiness (optional).
• For a richer flavor, replace half the oil with clarified ghee.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Not recommended; texture becomes soggy after thawing.

Room temperature: Can sit at room temperature for 2‑3 hours, but will lose crispness.

Make-Ahead Tips

• Prepare the sugar syrup a few hours ahead and keep it warm.
• Rabri can be made a day earlier and refrigerated; reheat gently before use.
• The batter can be mixed up to 30 minutes before frying; keep it chilled.

Frequently Asked Questions