Ghevar is a traditional Rajasthani sweet recipe

 Ghevar is a traditional Rajasthani sweet, especially popular during festivals like Teej and Raksha Bandhan. It's a disc-shaped, honeycomb-textured dessert made from flour, soaked in sugar syrup, and often topped with rabri (thickened sweet milk), dry fruits, or saffron.

Here’s a classic Ghevar recipe:

🧁 Ingredients

For the Ghevar Batter:

2 cups all-purpose flour (maida)

1/4 cup ghee (clarified butter)

1/2 cup cold milk

1 1/2 to 2 cups cold water (as needed)

1/4 tsp cardamom powder (optional)

A few ice cubes (to keep the batter cold)

Ghee or oil for deep frying

For Sugar Syrup:

1 cup sugar

1/2 cup water

1/4 tsp cardamom powder

A few saffron strands (optional)

1/2 tsp lemon juice (prevents crystallization)

Optional Toppings:

Rabri (thickened sweet milk)

Chopped nuts (almonds, pistachios)

Silver leaf (varak)

Saffron strands

🔪 Instructions

1. Prepare the Batter:

1. Mix ghee with a few ice cubes until it becomes white and creamy.

2. Add the flour and mix well.

3. Gradually add cold milk and then water, whisking continuously to avoid lumps.

4. The batter should be thin and flowing (like pancake batter). Chill the batter.

2. Make the Sugar Syrup:

1. Boil sugar and water until it reaches a one-string consistency.

2. Add cardamom powder, saffron (if using), and lemon juice.

3. Keep it warm.

3. Fry the Ghevar:

1. Heat ghee in a deep, heavy-bottomed pan (it should be at least 4–5 inches deep).

2. Place a ring mold or use the pan directly.

3. Once the ghee is hot (test with a drop of batter—it should sizzle and come up), pour a ladle of batter in the center.

4. Wait for the froth to settle, then pour another ladle in the center. Repeat 3–4 times.

5. Cook until golden and crisp. Remove carefully with a skewer or slotted spoon.

6. Drain excess ghee and place on paper towels.

4. Soak in Syrup & Garnish:

1. Dip the ghevar in warm sugar syrup for a few seconds.

2. Place on a plate, top with rabri, chopped nuts, saffron, and varak.

📝 Tips:

Use cold water and batter for the best honeycomb texture.

Don't overcrowd the pan.

The more aerated the batter, the better the texture.