Making of 'Ghevar' at a sweet shop in Jaipur

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture with less saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk offers a dairy-free option, while water is a cost-effective substitute.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber, while maida is a cost-effective alternative.

Mix flour, ghee, milk and 3 cups of water to make a batter.

Dissolve colour in the remaining water.

Mix the coloured water to batter.

Take an aluminium or steel cylindrical container.

Cylinder should have a height of at least 12", and a diameter of 5-6".

Fill half of the cylinder with ghee and heat.

Once the ghee is hot, pour a glass of batter in the centre of ghee.

Allow foam to settle.

Pour a glassful of batter in ghee again.

Once the foam gets settled again, place ghewar on mesh.

Prepare sugar syrup of one tar consistency.

Dip ghevar in syrup so as to remove the extra oil.

Keep it for cooling.

Pour few drops of saffron water.

Sprinkle chopped almonds, pistachios and cardamom powder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens