Ghewar is a deep-fried, honeycomb-textured Rajasthani dessert that holds a special place in Indian festivals, especially Teej and Raksha Bandhan. Made from a simple batter of flour, ghee, and water, this golden treat is soaked in sugar syrup and often garnished with saffron, nuts, or rabri. If you've ever wanted to recreate this traditional delight at home, this step-by-step ghewar recipe will guide you through the process.
Classic Ghewar
Prep Time 15 minutes mins
Cook Time 28 minutes mins
Total Time 43 minutes mins
Course Dessert
Cuisine Indian
- 1 cup all-purpose flour
- 3 tbsp clarified butter ghee
- 1 cup chilled water
- 1/2 cup milk
- 1/4 tsp cardamom powder
- 1 cup sugar
- 1/2 cup water for syrup
- A few strands of saffron
- Chopped almonds and pistachios for garnish
- Ghee or oil for deep frying
Prepare the Batter
In a mixing bowl, whisk together flour and ghee until crumbly. Gradually add chilled water and milk while whisking to form a smooth, lump-free batter with a flowing consistency.
Heat the Oil
Heat ghee in a deep pan over medium heat. To check if it's ready, drop a tiny bit of batter—if it immediately rises, you're good to go.
Frying the Ghewar
Place a small ring mold into the hot oil. Pour batter into the center from a height, allowing it to spread naturally and form a net-like structure. Let it fry until golden brown, then carefully lift it out using a slotted spoon and drain excess oil.
Prepare the Sugar Syrup
In a separate pan, boil sugar and water until you can stretch the syrup between your fingers in a single, unbroken sugar thread. Take the pan off the heat. Add cardamom powder and saffron strands and stir into the syrup.
Soaking and Garnishing
Dip the fried ghewar into the warm sugar syrup, ensuring it gets evenly coated. Remove and garnish with chopped almonds, pistachios, and an optional drizzle of rabri for extra richness.
Pairings
Ghewar pairs beautifully with hot masala chai or kesar doodh (saffron-infused milk). For an indulgent treat, top it with chilled rabri and a sprinkle of crushed nuts.
FAQs
1. What flour works best for ghewar?
All-purpose flour is traditionally used, but some variations incorporate semolina for added texture.
2. Can I make this ghevar recipe without deep frying?
Unfortunately, no. The deep-frying process is essential to achieving the signature honeycomb texture.
3. Should I use warm or cold water for the batter
Always use chilled water—it helps in achieving the right consistency and crispy texture.
