Ghevar Recipe | Perfect Halwai Style Ghewar Recipe | Rajasthani Mithai / Indian Sweets

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.

Add 1/2 cup of ghee into a bowl.

Add a few ice cubes to the ghee to cool it down.

Cream the ghee using hands until it is smooth and without any grains.

Add 1 tbsp of besan to the creamed ghee.

Gradually add water to form a thick batter, mixing well to remove lumps for about 5 minutes.

Add 2 tbsp of lemon juice and more water to thin the batter.

Ensure the batter is cold by refrigerating for 15-30 minutes.

Heat ghee in a deep frying pan until it is medium hot (around 180°C).

Use a sauce bottle to pour the batter into the hot ghee, creating a honeycomb texture by pouring every 10-15 seconds.

Add hot ghee on top of the ghewar while it cooks to ensure even cooking.

Remove the ghewar from the ghee once the edges start to release and it is golden brown.

Prepare sugar syrup by heating 2 cups of sugar with a little water, 1 tsp of rose water, and a pinch of food color for 3-4 minutes.

Check the sugar syrup by dropping a bit into cold water to see if it settles at the bottom, indicating it is ready.

Pour the hot sugar syrup over the ghewar, ensuring it is well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens