Introduction
Ghevar is one of Rajasthan’s most celebrated festive desserts - crisp, honeycomb-like, and irresistibly rich. Traditionally prepared during Teej and Raksha Bandhan, this royal sweet carries the essence of Indian festivals. Using Purti Vanaspati enhances its classic flavour, helps achieve the perfect porous texture, and ensures the Ghevar turns out crisp yet soft at the centre. This recipe brings you an authentic, step-by-step method to make restaurant-style Ghevar at home with ease!Ingredients for Royal Ghevar Delight
For the Ghevar Batter- - 1 cup all-purpose flour (maida)
- - ¼ cup Purti Vanaspati (melted)
- - ½ cup chilled milk
- - 1 cup chilled water (adjust as needed)
- - 4–5 ice cubes (important for texture)
- - ½ tsp cardamom powder
- - Ghee/vanaspati for deep frying (preferably Purti Vanaspati)
- - 1 cup sugar
- - ½ cup water
- - 4–5 strands of saffron
- - ½ tsp cardamom powder
- - Rabri (optional but recommended)
- - Chopped almonds & pistachios
- - Few saffron strands
Step-by-Step Preparation
1. Prepare the Batter - In a mixing bowl, add flour. - Pour in melted Purti Vanaspati and whisk until crumbly. - Add chilled milk little by little while whisking. - Add chilled water gradually to form a smooth, flowing batter. - Add the ice cubes and whisk again - this helps achieve the signature honeycomb texture.2. Prepare the Sugar Syrup
- Heat sugar and water together until one-string consistency is achieved. - Add saffron strands and cardamom powder. - Keep warm on very low heat. 3. Frying the Ghevar - Heat a deep kadhai filled with Purti Vanaspati. - When hot, pour a ladleful of batter right in the centre of the oil from a slight height. - Let the batter spread and form a porous ring. - Once it settles, pour another ladle of batter into the centre. - Repeat 2 - 3 times to build the thickness. - Fry until golden and crisp. - Remove gently and place on a wired rack. 4. Final Assembly - Dip the warm Ghevar in warm sugar syrup (just for 3 - 4 seconds). - Top with rabri. - Garnish with nuts and saffron strands. - Serve fresh and enjoy the royal sweetness.Tips for Perfect Ghevar
- - Always use ice-cold batter for the signature net-like texture.
- - Ensure Purti Vanaspati is properly hot before pouring batter.
- - Do not stir the oil while frying - let the batter rise naturally.
- - Use a tall kadhai for clean shape and even frying.
- - For a richer version, serve with thick rabri and extra saffron.
