Traditional Rajasthani Ghevar with Rabdi | Halwai Style Ghevar Recipe
Ghevar is aclassic Rajasthani festive sweet, especially loved during RakshaBandhan and Teej. With its crisp honeycomb texture soaked in sugar syrupand topped generously with creamy rabdi, dry fruits, and rose petals, ghevar istruly a celebration on a plate.
Ingredients
- 3 tsp Ghee
- 3 - 4 Ice Cubes
- 1 & 1/4 cup All purpose flour
- Chilled water
- small piece Lemon
- Oil or Ghee to fry
For Sugar Syrup
- 1 cup Sugar
- 3/4 cup Water
- 2 nos Green cardamom
- 1 pinch Saffron
For Topping
- 1 cup Rabdi
- 2 tbsp Chopped dry fruits
- Driedrose petals
- Driedrose petals
Instructions
Prepare the Ghevar Batter
- In a large bowl, whisk the ghee with ice cubes until it becomes soft, creamy, and almost white. Remove the ice cubes.
- Add the all-purpose flour and mix until the flour is well coated with the ghee.
- Gradually add chilled water while whisking continuously to make a smooth, lump-free batter.
- Add a few drops of lemon juice and continue mixing.
- Strain the batter through a fine sieve.
- The batter should be very thin, similar to buttermilk.
- Transfer the batter to a squeeze bottle and refrigerate until ready to use.
Prepare the Sugar Syrup
- In a saucepan, combine sugar, water, crushed cardamom, and saffron.
- Cook over medium heat until the sugar dissolves completely.
- Simmer for 1–2 minutes until slightly sticky. Do not make a one-string syrup.
- Keep the syrup warm.
Fry the Ghevar
- Heat oil or ghee in a deep kadai.
- Place a ghevar mold or steel ring in the center.
- Shake the chilled batter well.
- Pour the batter slowly into the center in a thin stream, pausing between each addition.
- Continue layering the batter until the ghevar reaches the desired thickness.
- Spoon hot oil over the top while frying.
- Cook until light golden brown.
- Carefully remove the mold and lift out the ghevar.
- Drain excess oil on a wire rack.
- Repeat with the remaining batter.
Assemble the Ghevar
- Dip the ghevar briefly in warm sugar syrup or pour the syrup evenly over it.
- Transfer to a serving plate.
- Spread a generous layer of rabdi on top.
- Garnish with chopped almonds, pistachios, dried rose petals, and edible silver leaf.
- Serve immediately.
Video
Notes
Tip
- The batter should be very thin for the perfect honeycomb texture.
- Always use chilled batter.
- Strain the batter before frying.
- Pour the batter slowly in batches.
- Do not over-fry; light golden color gives the best texture.
- Add rabdi just before serving to keep the ghevar crisp.