Ghewar ki recipe hui fail
Ghewar ki recipe hui fail❌ is a medium Indian recipe that serves 8. 350 calories per serving. Recipe by Yashi tank Vlogs on YouTube.
Prep: 45 min | Cook: 26 min | Total: 1 hr 26 min
Cost: $7.70 total, $0.96 per serving
Ingredients
- 200 g Ghee (clarified butter, melted)
- 100 g All-Purpose Flour (sifted)
- 50 g Gram Flour (Besan) (sifted)
- 150 ml Water (lukewarm, added gradually)
- 250 g Granulated Sugar (for syrup)
- 150 ml Water (for syrup) (for sugar syrup)
- 250 ml Milk (full‑fat, for rabri)
- 0.5 tsp Cardamom Powder (freshly ground)
- 5 threads Saffron Threads (optional, for color and aroma)
- 30 g Mixed Dry Fruits (chopped almonds, pistachios, cashews)
Instructions
Prepare Sugar Syrup (Chashni)
Combine 250 g sugar and 150 ml water in a saucepan. Bring to a boil, then simmer until it reaches a one‑string consistency.
Time: PT10M
Temperature: Medium heat
Make Rabri
In another saucepan, bring 250 ml full‑fat milk to a boil, then lower heat and simmer, stirring frequently, until the volume reduces by half. Add 30 g sugar, 0.5 tsp cardamom powder, and saffron threads; cook 2 more minutes.
Time: PT20M
Temperature: Medium heat
Prepare Ghevar Batter
Melt 200 g ghee in a heavy‑bottomed saucepan over medium heat. Add the sifted maida and besan, stir continuously for 2‑3 minutes until fragrant and the mixture turns a light golden hue. Remove from heat, let it cool slightly, then gradually whisk in 150 ml lukewarm water until a smooth, lump‑free batter forms.
Time: PT15M
Temperature: Medium heat
Heat Oil for Frying
Fill the deep frying pan with enough ghee/oil to submerge the batter (about 2 inches deep). Heat to 180 °C; test by dropping a tiny batter droplet – it should sizzle and rise immediately.
Time: PT5M
Temperature: 180°C
Fry First Ghevar Layer
Using a ladle, pour a thin, even circle of batter into the hot oil, swirling the pan to spread it thinly. Fry until golden‑brown and crisp, about 2‑3 minutes. Remove with a slotted spoon and set on a paper towel.
Time: PT5M
Temperature: 180°C
Fry Second Ghevar Layer
Repeat the pouring and frying process for the second layer, ensuring the batter consistency is the same as the first.
Time: PT5M
Temperature: 180°C
Fry Third Ghevar Layer
Fry the third layer in the same manner. Once all three layers are golden, set them aside on a clean tray.
Time: PT5M
Temperature: 180°C
Soak Layers in Sugar Syrup
Warm the prepared sugar syrup to a gentle boil. Submerge each fried layer individually for 2 minutes, allowing the syrup to be absorbed fully. Transfer to a serving plate after soaking.
Time: PT6M
Assemble and Garnish
Stack the three soaked layers one atop another. Pour the warm rabri over the top, letting it cascade down the sides. Sprinkle chopped mixed dry fruits evenly. Serve immediately or keep refrigerated.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten
Allergens: Wheat (maida), Dairy (ghee, milk), Tree nuts (dry fruits)
Ingredient Substitutions
- Instead of Ghee: unsalted butter (use less)
- Instead of All-Purpose Flour: cake flour (use same amount)
- Instead of Gram Flour (Besan): chickpea flour
- Instead of Granulated Sugar: jaggery (adjust water)
- Instead of Milk: evaporated milk (use less)
- Instead of Cardamom Powder: ground cinnamon (smaller amount)
- Instead of Saffron Threads: turmeric pinch for color
- Instead of Mixed Dry Fruits: desiccated coconut
Equipment Needed
- Heavy‑Bottomed Saucepan
- Mixing Bowl
- Whisk
- Deep Frying Pan / Kadai
- Ladle
- Fine Mesh Sieve (optional)
- Spatula
- Thermometer (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Melt ghee and toast the flours before adding water – this creates the right texture.
- Add water only after the flour‑ghee mixture has cooled slightly; otherwise lumps form.
- Maintain oil temperature at ~180 °C throughout frying to avoid soggy or burnt ghevar.
- Soak each layer in syrup for exactly 2 minutes to achieve glossy sweetness without losing crispness.
Chef Tips from the Video
- Use clarified ghee for a cleaner flavor and higher smoke point.
- Sift maida and besan together to ensure even distribution.
- For extra aroma, add a pinch of rose water to the syrup.
- Serve the Ghevar on a chilled plate to keep it crisp longer.
Troubleshooting
Batter becomes lumpy after adding water.
Whisk vigorously while adding water slowly; if lumps persist, pass the batter through a fine mesh sieve.
Ghevar layers separate or break while frying.
Check oil temperature – it should be steady at 180 °C. If too hot, lower heat; if too cool, increase gradually.
Syrup is too thick and does not soak.
Add a teaspoon of warm water to the syrup and stir; keep it at a gentle boil.
Storage
Refrigerator: Store in an airtight container for up to 2 days; the rabri can be kept separately.
Freezer: Not recommended – texture becomes soggy after thawing.
Room temperature: Best consumed same day; can sit for up to 4 hours if covered.
Make-Ahead Tips
- Prepare sugar syrup and rabri a day ahead; reheat gently before use.
- Batter can be mixed up to 2 hours in advance, kept covered at room temperature.
- Dry fruits can be toasted beforehand for extra crunch.
Frequently Asked Questions
What is the cultural significance and history of Ghevar in Rajasthani cuisine?
Ghevar is a traditional Rajasthani sweet associated with festivals like Teej and Raksha Bandhan. Its honeycomb‑like texture symbolizes prosperity and joy, and it has been a royal dessert served in palaces for centuries.
What are the traditional regional variations of Ghevar in Rajasthan?
In Jaipur, Ghevar is often served with plain sugar syrup, while in Jodhpur a richer version includes a thick rabri topping and a generous sprinkling of dry fruits. Some regions also flavor the syrup with rose water or saffron.
How is Ghevar traditionally served in Rajasthan?
Traditionally, Ghevar is soaked in warm sugar syrup, then topped with thick rabri, a drizzle of melted ghee, and garnished with chopped almonds, pistachios, and sometimes edible silver leaf (varak). It is presented on a decorative platter.
During which celebrations is Ghevar most commonly prepared in Rajasthani culture?
Ghevar is a staple during the monsoon‑celebrating festival of Teej, as well as during Navratri, Diwali, and weddings. Its sweet, airy texture makes it a favorite for festive feasts.
What makes Ghevar special compared to other Indian sweets?
Ghevar’s unique honeycomb lattice is achieved by a thin batter poured into hot ghee, creating a crisp, airy structure that absorbs syrup without becoming soggy. This texture sets it apart from denser sweets like jalebi or peda.
What are the most common mistakes to avoid when making Ghevar at home?
Common errors include adding water to the flour mixture while it’s still hot, which causes lumps, and frying at the wrong oil temperature, leading to soggy or burnt layers. Also, over‑soaking in syrup can make the Ghevar lose its crispness.
Why does this Ghevar recipe add water after the flour‑ghee mixture has cooled slightly?
Adding water to a hot flour‑ghee mixture causes the starches to gelatinize unevenly, creating lumps. Cooling the mixture first ensures the water integrates smoothly, giving a uniform batter that spreads thinly.
Can I make Ghevar ahead of time and how should I store it?
Yes. Fry the layers, cool them, and store them in an airtight container. Keep the sugar syrup and rabri separate in the refrigerator. Assemble and soak the layers just before serving to retain crispness.
What texture and appearance should I look for when frying each Ghevar layer?
Each layer should be golden‑brown, uniformly thin, and have a delicate honeycomb pattern. The edges should be crisp, and the surface should feel dry to the touch, indicating the batter is fully cooked.
What does the YouTube channel Yashi tank Vlogs specialize in?
Yashi tank Vlogs focuses on Indian home cooking, showcasing traditional recipes, family gatherings, and experimental attempts at classic sweets like Ghevar, often with a fun, candid storytelling style.
How does the YouTube channel Yashi tank Vlogs' approach to Rajasthani cooking differ from other Indian cooking channels?
Yashi tank Vlogs blends authentic Rajasthani techniques with a trial‑and‑error narrative, highlighting common pitfalls and real‑time problem solving, whereas many channels present polished, flawless demonstrations.
Last updated: September 6, 2026
