Ghevar is a traditional Rajasthani sweet that dates back to the royal courts of Rajasthan. It is especially popular during festivals like Teej and Raksha Bandhan, symbolizing prosperity and joy.

In Rajasthan, Ghevar is often served with saffron‑infused sugar syrup and rabri. In Gujarat, a thinner version called "Ghevar” is made with a slightly different batter and sometimes flavored with kewra water.

It is usually presented on a large platter, soaked in warm sugar syrup, drizzled with thick rabri, and garnished with sliced almonds, pistachios, and a hint of rose water.

Ghevar is a festive dessert for Teej, Raksha Bandhan, Karva Chauth, and weddings, where it is offered to guests as a sign of celebration.

Its delicate, lace‑like texture achieved by frying a thin batter in hot oil, combined with a fragrant saffron‑sweet syrup and creamy rabri, sets Ghevar apart from other Indian sweets.

Common errors include using lukewarm oil, which makes the Ghevar soggy, over‑thickening the syrup, and not keeping the batter cold enough, which reduces crispness.

Ice water keeps the batter temperature low, preventing gluten development and creating a light, crisp texture when the batter hits the hot oil.

Yes, fry the Ghevar ahead, let it cool, then store in an airtight container. Soak in warm syrup just before serving to restore softness.

The Ghevar should be golden‑brown, crisp on the edges, and have a lace‑like, slightly porous surface. It should hold its shape without breaking.

When the edges turn a uniform golden color and the disc lifts easily from the pan, it is done. A quick dip in syrup should be absorbed within a few seconds.

The YouTube channel Unknown focuses on Indian home‑cooking tutorials, especially traditional sweets and festival dishes, providing step‑by‑step guidance for home cooks.

Channel Unknown emphasizes authentic techniques, such as using ice water for batter and precise oil temperature, while also offering practical tips for recreating street‑style sweets in a home kitchen.