How to make Ghevar -

This Rajasthani filigreed delicacy is usually prepared during Teej and Rakhi festivals. The elaborate processes in preparing it may seem daunting, but if you persevere you will be rewarded with a lacy creation that will fill your guests with awe.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Sugar (चीनी)

Cuisine : Rajasthani

Course : Mithais

For more recipes related to Ghevar checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Aam ki Kheer Apple Seviyan Kheer Besan ke Laddoo Paneer Jalebi - SK Khazana


Ghevar Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Ghevar Recipe

  • Refined flour (maida) 1 1/4 cups

  • Sugar 1/4 cup

  • Cornflour/ corn starch 1 teaspoon

  • Sugar 1 cup

  • Milk 1 tablespoon

  • Kewra essence few drops

  • Soda bicarbonate as required

  • Ghee to deep fry

  • Silver warq as required

  • Almonds slivered 8


Step 1

Mix together the flour, cornflour and melted ghee in a bowl. Add one cup of water in a thin stream and whisk continuously so that all the ingredients blend well, and the ghee and water emulsify into a smooth mixture and do not separate.

Step 2

Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate. The batter should be of coating consistency. If necessary, add some more water to get the right consistency.

Step 3

Keep the batter in a cool place away from heat, but not in a refrigerator.

Step 4

In a non-stick pan, cook the sugar with half a cup of water, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle and discard. Cook till the syrup attains a one-string consistency. Stir in the screw pine essence. Remove from heat and keep warm.

Step 5

Pour sufficient ghee in a non-stick kadai and place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee. Heat the ghee on medium heat.

Step 6

Pour three ladlefuls of the batter into a small bowl, add a pinch of soda bicarbonate and mix well.

Step 7

When the ghee is hot enough, pour one ladle of batter into the centre of the mould in a thin stream.

Step 8

When the froth settles down, pour in another ladle of batter into the mould in a thin stream.

Step 9

When the froth settles down, make a hole in the centre of the ghevar with a thin wooden skewer or satay stick and pour another ladleful of batter into the hole.

Step 10

Increase the heat and cook the ghevar, ladling the hot ghee over it two to three times.

Step 11

When the centre is firm and cooked, gently pull out the ghevar from the mould with a wooden skewer inserted in the centre. Hold it over the kadai till most of the ghee drains away. Immerse in the sugar syrup for twenty minutes. Drain and place on a platter. Decorate with the sliver foil and almonds. Cool and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.