- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Serving: 4 People
- Calories: 10641 kcal
- Carbohydrate Content: 386.15 g
- Cholesterol Content: 2649 mg
- Fat Content: 1006.95 g
- Fiber Content: 28.1 g
- Protein Content: 63.5 g
- Saturated Fat Content: 633.266 g
- Serving Size: 1
- Sodium Content: 265 mg
- Sugar Content: 9.34 g
- Trans Fat Content: 40.338 g
Ghevar is a very delicious and popular sweet dish from Mewar, Rajasthan Region. It’s specially prepared on the auspicious occasions and the festivals like Teej and Rakhi. Ghevar is around plate-shaped sweet made from all-purpose flour, ghee, and milk with the delicious flavor of sugar syrup. Although to make ghevar is time-consuming and but you can quickly prepare it in your kitchen too. Learn how to make Rajasthani Ghevar at home.
Ingredients of Ghevar Recipe
- Wheat flour - 3 Cups
- Ghee - 1 Cup
- Ice cubes - 4
- Water - 4 Cups
- Milk - ½ Cup
- Yellow color - ¼ Teaspoon
- Ghee - 1 Kg
- For Syrup
- Sugar - 1 ½ Cup
- Water - 1 Cup
- For Topping
- Cardamom powder - 1 Teaspoon
- Chopped almonds - 1 Tablespoon
- Pistachios - 1 Tablespoon
- Milk - 1 Tablespoon
- Saffron strands, dissolved in two tablespoon milk - ½ Teaspoon
- Silver foil for decoration
How to Make Ghevar
Step 1: First of all, prepare sugar syrup by heating sugar in water. Let it reach thread consistency. Keep the syrup aside.
Step 2: Now take a large bowl and put ghee in it. Add milk, flour, and one cup of water. Mix them correctly to make a very smooth batter.
Step 3: Now, dissolve the yellow colour in some water and then add this colour to the batter. You can add more water if the mixture is too thick. The mixture you have prepared should be of running consistency.
Step 4: Now take an aluminium or steel cylindrical container. It should be around twelve inches in height and about ?ve inches in diameter.
Step 5: Fill the container half with ghee and heat it.
Step 6: When the ghee is quite hot, take about one glassful of batter and pour that in the centre of ghee. It should be poured slowly into the threadlike stream.
Step 7: Let the foam settle. Now pour one more glassful of batter in a hole formed in the centre.
Step 8: When the foam is settled again take an iron skewer and insert it into the hole and retrieve the ghevar. Place this ghevar on a mesh to drain the extra oil.
Step 9: Now keep sugar syrup in the bottomed container to tit in ghevar. Dip the ghevar in the sugar syrup and remove it and keep it again on the mesh to drain extra syrup.
Step 10: Cool this ghevar for a little while and then decorate with the silver foil on top.
Step 11: Sprinkle a little saffron milk over it and then sprinkle some chopped dry fruits and a few pinches of cardamom powder.
Step 12: Your ghevar is ready to be eaten or served.