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Ghevar-A crispy and yet soft Rajasthani sweet dish made with plain flour and sugar syrup. This dessert is very popular in Northern parts of India during the festival of Holi.
I have been planning to make Ghevar since very long time as it was my favorite sweet when I was younger. So after a lot of searching, I found the best recipe at Yaman’s Cooking Shooking and finally after a lot of courage attempted to make it last Holi.
It took me a while to understand the concept and frankly I watched the video a couple of times as I did not want to mess up everything but to my surprise it came out good in the first trial.
There were some rabadi leftovers and I served the ghevar opped with rich and luscious Rabdi and it all reminded of our childhood memories of eating ghevar. As it was a long time since we have had ghevar because we never got a chance to visit India during Ghevar season.
I am so going to try them again on next Holi as we all loved the crispy and delicious ghevar till the last bit of it.
The recipe seems a bit hard and frankly, it is a long and tedious process but it’s all worth it when you get to taste the amazing ghevar. Once you will make it yourself you are so going to pat your back for such wonderful job as I did.
My husband got really surprised and asked me a thousand times How dis I make it and How I got those holes etc? I mean it was a total adventure for him too.
I still can’t believe this is the last post for Explore the Flavors mega marathon and it is already a month. Time flies just like that, anyways stay tuned for the roundup of the month-long mega marathon recipes on Wednesday.
Let’s see a recap of the previous recipes of this marathon.
Under Street Food
Gol Gappe
Under Breakfast
Rainbow Smoothie
Under Lunchboxes
Under Indian Sweets
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Ghevar
Ingredients
- 2 cups plain flour
- 2 tablespoon gram flour/chickpea flour/besan
- 1/2 cup ghee/clarified butter
- 2 tablespoon lemon juice
- few ice cubes
- oil for frying
- 2 liter water
For syrup
- 2 cups sugar
- 1/2 cup water
- 1/4 cup pistachios and almonds, chopped
- silver varak, optional
- 1 cup rabadi to serve
- 1 teaspoon cardamom powder
- few saffron stards
Instructions
- In a mixing bowl add ghee and ice cubes and start rubbing with fingers until the ghee is pale and light.
- Remove the ice cubes and add flour, besan and lemon juice. Start adding the water a little by little and mix to avoid lumps.
- Add all of the water and make a thin batter. Let the batter rest in the refrigerator for 15 to 20 minutes.
- Meanwhile, heat the oil for frying on low to medium heat in a wok.
- Make sugar syrup by boiling sugar and water for about 8-10 minutes. Add cardamom powder, saffron and keep it aside.
- Once the oil is hot enough start pouring the batter fille din a ladle from a little height. Make a hole in the center using a skewer or back of the spoon.
- Keep pouring the batter after every 15 seconds until you have enough and desired thickness of ghevar.
- When the sides of ghevar start releasing from the wok, take out the ghevar using a tong or chopstick.
- Likewise, make all the ghevars. Pour the sugar syrup on top of ghevars and sprinkle pistachios and decorate with silver varak.
- Serve topped with Rabdi and enjoy.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Best Regards,
Sapana Behl
Tried Ghevar long back, now you are tempting me to make some Sapana, seriously they came out extremely prefect and gorgeous.
Enjoyed thoroughly all your 26 delicious dishes throughout the Mega marathon.
What a perfect ghevar Sapana! I am in awe of your cooking skills now because I know how difficult it is to get this one right!
This is one of the tricky recipes I never had the courage to try, you have just nailed it too good hats off to you.
Sapana, Ghevar is such an art and you make it look so easy!Like your step by stpe instructions. Your ghevar looks picture perfect!
Wow, what a amazing looking ghevar. You have nailed it,Sapana. Though the process sounds little difficult, look at the end product, it all worth it. You have shared wonderful 26 recipes in this marathon and thoroughly i enjoyed each one of them. Kudos !!!
Ghevar looks so perfect and yummy. Never tried it at home. Yours looks super tempting tempting. Bookmarking it to try later. Lovely share
Perfectly executed, Sapana. Loved all the stunning dishes in this series. The decadent looking Ghevar deserves to be the star of the series. Kudos!
Sapana, babe you gotta pat your back for this one. Truly spectacular and perfect ones. I tasted these way back in 2015 during my Jaipur trip and couldnt stop myself. the crispy exterior that just melts in your mouth .. this post just reminded me of that taste. Well done!! First attempt – Awesome!
WoW they look absolutely perfect, it looks so delicious and tempting share. Fabulous recipe!
Perfectly made ghevars.. you have nailed it Sapana dear.
Such a tricky elaborate recipe did to amazing perfectness here. love your wok Sapna
Seriously, I want be your neighbour! You have nailed this recipe, perfectly done Ghevar. Now, I am thinking making it too 🙂
Your ghevar looks spot on, Sapana. I’m so intimidated to even try it, you make it look so easy 🙂
This ghevar has come out perfect. Will have to try it soon now. Amazing pictures
A pat on your back Sapna , The gevar is absolutely gorgeous, perfectly made. The best of the April mega marathon. I am loving it and seriously drooling over it. Gevar has been a favorite with me , and have thought of making it many times but some how never had the courage. It sure is a tedious procedure, but you have mastered it.
A beautiful finale post !
kudos you have rocked all through the marathon with awesome themes.
The making of this dish it self is an art…I wanted to try this for long time..hope I will get courage to make
The frying part sounds a bit tricky but your ghevar still look so perfectly round and well shaped! You are right, the recipe is a labour of love but I’m sure totally worth the effort.
Your Ghevar look absolutely perfect, Sapana. I admire your patience and dedication in making this dessert. Kudos to you!
This recipe is new to me. Never had this before. But looks so yummy and flavorful:)
Looks so perfect and its awesome that you got it right at the very first trial. I was reading the steps and the very first one itself seems daunting to me. 😉 Perfect recipe to end the marathon.
I love ghevar but have not had the courage to try making it at home as yet. Every since I saw expert cooks on one of the Masterchef series failing to make it, I’m a bit scared. You make it sound pretty easy. Wonderful share for the theme.
Looks absolutely stunning and perfect! Kudos to you for perfecting this unique sweet 🙂
You just nailed it dear, such an amazing looking ghevar.
Hats of to you girl, ghevar looks so so good. Lovely pictures.
Wow Sapana, your ghevar look absolutely perfect. Can’t believe this is just your first attempt. Beautifully crispy and delicious. Served with Rabri they must have tasted heavenly. Great way to end the marathon.
Making ghevar is very tough technique but your looks so perfect.
I too love ghever and thought of making it number of times but couldn’t have courage to try it. Your ghever is so perfectly made and it is really difficult to believe that this is your first attempt. No no…I’m not doubting you, just want to say It is awesome. Will certainly try now after these hot summer days
Looks perfect and fabulous.. Have seen many videos of ghevar book somehow am scared of dropping the flour directly over hot oil… Im am craving for some ghevar.. Big kudos for this share..
Wow! New to me. Looks like you executed it perfectly.
Wow! They have turned out perfect Sapana. I remember making this once for a challenge and loved the crispy treat with the rebdi. I am tempted looking at your perfectly made ghevar.
So perfectly done Sapana. This is one dish that’s on my todo list still..what a lovely way to end the series!
wow sapna you have nailed texture and am sure it tastes divine 🙂 I know this is such a tricky recipe and needs lots of practice to nail it. Such an amazing sweet to end the marathon !!
Making a perfect ghevar is a skill and you have just nailed it. Looks absolutely marvelous and that whole plate is calling my name. What a lovely series and collections of recipes Sapna!
Your ghevar looks perfect! Wow, I admire your skills and patience! I tried this long back and in spite of watching the videos, I failed miserably!Anyway,nice one to end the marathon with!
Wow beautifully made ghevar sapana, nice way to end the marathon with such a gorgeous dessert!