Ghevar (घेवर) or honey comb dessert is an Indian delicacy from the Rajasthani cuisine, made on Festivals in monsoon season like Teej and Rakhsha Bandhan. It is a round plate-shaped sweet approximately 8 – 10 inch in width, which is made from ghee/oil, flour and sugar syrup. There are many varieties of Ghevar such as Plain, Mawa / Rabri and malai Ghevar. You will find this dessert in monsoon season in almost every sweet shop in Rajasthan, UP and Delhi part of India. But if you are in a foreign country, then its really difficult for you to find this sweet.
Being here in UK for almost 7 years now, I was never able to find and relish this sweet here. Following the tradition, its a must eat dish on the evening of Teej and Rakshabandhan. Struggling to find this for last so many years, I decided to give it a try at home. Believe me, with a little effort I was able to relish it finally after so many years.
Below is the recipe for Ghevar, the way I make it.
Preparation time: 15-20 minute
Cooking Time: 1 – 1.5 hours
- All Purpose Flour / Maida – 250 gram (2 cups)
- Clarified Butter / Desi Ghee – 50 gram (1/4 cup)
- Milk – 50 gram (1/4 cup)
- Ice Cold Water – 800 gram (4 cups)
- Ice Cubes – 8-10
- Lemon juice – 1.5 teaspoon
- Chopped Almonds and Pistachios – 4 tablespoon
- Ghee/Oil for deep frying
For Sugar Syrup:
- Sugar – 400 grams (2 cups)
- Water – 200 grams (1 cup)
- Milk – 1 tablespoon
- Full Cream milk: 1 litre
- Sugar – 1.5 tablespoon
- Cardamom powder – 1/3 teaspoon
First of all, Sieve the All purpose flour / Maida and keep it aside.
Now take a big bowl and put Clarified Butter/Desi Ghee in it. Add the ice cubes and start whisking them together until the ghee turns to a cream like consistency. Now remove the ice cubes and whisk the butter until its smooth. See Video below.
Now start adding all purpose flour and milk to it in small amounts and whisking them regularly so that there is no lumps made. Once all the milk and flour is mixed, start adding water slowly with regular whisking again. Make a smooth running consistency batter by using all of the remaining water. Now add lemon juice and whisk it properly again. Lemon juice helps in binding the flour mix while frying.
Take a round deep and flat bottomed Pan / Kadhai and fill more than half of it with ghee. Heat it on high flame till the ghee gets really hot. You can check the correct temperature by dropping a small portion of the batter and see if it immediately comes up, and doesn’t stick to the bottom.
Once the ghee is hot, take ladle full of batter and pour it in the middle of the pan in a thin stream.
After pouring ladle full batter, wait for at least one minute till the bubbles settles and then pour the second batch.
Repeat the same process for 3-4 times depending on the size of ghevar, you want. When pouring the batter into the centre of pot, it spreads around the corner and lift up in the ghee. Keep making space in centre by using a skewer/round stick to pour more batter after the previous batch has settled.
Pour little batter on the sides of pan too to make it perfect round. Once you have poured enough batter, let the ghevar fry for few good minutes till its golden brown in colour. Try to rotate your Ghee in the pan / kadhai while frying which helps in evenly frying of the ghevar.
Once its fried properly, take it out very carefully by inserting that thin skewer/stick in the middle hole and lifting the whole ghevar with it.
Keep the ghevar slightly tilted on a plate to remove excess oil. I hanged it with the help of skewers and taking support of two tall glasses.
Now to make sugar syrup, add sugar and water in a pan and let them boil. Add milk to remove the impurities, once it starts boiling. The scum will start collecting on the sides . Remove it and let your syrup boil till it reaches to 1.5 string consistency. Switch off the heat and let it cool for sometime.
Start making Rabri, by taking the milk in a heavy bottommed pan and boiling it till it reduces to 1/3rd of its original quantity. Keep stirring in between so as the milk don’t stick to the bottom. Add sugar and Cardamom powder and mix well.
Now put 2 skewers on the sugar syrup pan and place your one round of ghevar on it. Start Pouring Sugar syrup on ghevar. pour the syrup everywhere in the middle and on the sides too. Now top it up with rabri and carefully place it on to a plate so that excess syrup is released.
Repeat the same process with all the Ghevar and let them dry in air for at least 1 hour.
Garnish them with chopped nuts and enjoy eating.
- You can prepare Rabri first and then start preparing your Ghevar and sugar syrup.
- Make sure you select a deep and thick bottom pan to fry Ghevar as when Ghevar batter is poured in the ghee it splatters, so if you use shallow vessel then ghee will spill out of the vessel.
- Always use ice cold water and cold milk to make batter as it prevents the ghee separating from the batter when whisked continuously.
- Always handle the fried Ghevar very carefully as they are really delicate and can crack very easily if not handled properly.
- You can store the Ghevar with sugar syrup for almost 2 weeks in an air tight container, but if you using Rabri then its recommended to finish in 2-3 days as rabri tends to perish in 3-4 days.