Ghevar  is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar.


Ghevar  is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar.

Preparation Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
Recipe type: Dessert
Cuisine: Indian
Serves: 4-5 persons
Yield:4-5 Ghevars


  • 1 3/4 bowl plain flour(maida)
  • 1 tbsp cornflour
  • 1/4 cup melted glee(cooled)
  • Edible color a pinch(Red)

For the sugar syrup

  • 1 cup sugar
  • 1/2 cup water
  • tsp of cardamom powder


    For the sugar syrup

    1. Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
    2. Remove from the heat and keep warm.

    Process for ghevar

    1. Combine the flour, corn flour,edible color and melted ghee in a bowl.

    2. Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
    3. Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
    4. The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.

    1. Keep the batter in a cool place away from the heat.
    2. Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
    3. Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
    4. Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
    5. When the froth subsides, pour in another spoonful in the centre in a thin stream.
    6. Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
    7. Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
    8. When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
    9. Immerse in sugar syrup, drain quickly and place on a serving plate.
    10. Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
    11. Serve the ghevar with rabdi topping,garnish with almonds,pistachio

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