Ghewar Sweet Recipe | राजस्थानी रबड़ी घेवर हलवाई स्टाइल | Teej Special Ghewar | Chef Kunal Kapur

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is less processed and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to adjust consistency without added calories.

Melt the ghee until hot.

Cool the ghee with ice to make it fluffy.

Remove the ice and squeeze out excess water from the ghee.

Mix the ghee with refined white flour until crumbly.

Add room temperature water gradually to the mixture.

Ensure the batter is thin and flows like buttermilk, then sieve to remove lumps.

Heat oil in a kadhai for frying.

Add batter to the hot oil and listen for a 'shush' sound to ensure proper temperature.

Wait for the oil to heat back up after adding batter, then turn the ghewar for even cooking.

Once cooked, let the ghewar rest for half an hour to drain excess oil.

Prepare sugar syrup by boiling sugar with a little water and cardamom powder.

Let the sugar syrup cool completely.

Prepare custard by boiling full fat milk, adding sugar and cardamom powder, then mixing in custard powder dissolved in water.

Turn off the heat before adding custard powder to avoid lumps, stirring continuously until thick.

Add butter to the thick custard for shine, then cool completely.

Sieve the custard to make it smooth, then fold in whipped cream gently.

Assemble the ghewar with sugar syrup, rabri, and custard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens