How to Make Ghewar: A Traditional Rajasthani Sweet Delight

Ghewar is a unique and festive Indian dessert, most famously associated with the state of Rajasthan. Made during the Teej and Raksha Bandhan festivals, this disc-shaped sweet is known for its intricate honeycomb texture, crispiness, and soaked-in-syrup sweetness. Traditionally, ghewar is made using a special mould and requires some skill, but with a little practice and patience, it can be prepared at home.

In this blog post, we’ll walk you through how to make ghewar using British English language and measurements. It’s a rewarding dessert that’s sure to impress your family and friends.

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What Is Ghewar?

Ghewar is a deep-fried dessert made with a runny batter of plain flour, ghee, and chilled water, which is poured in stages into hot ghee or oil. Once cooked, it's soaked in sugar syrup and often topped with rabri (thickened milk), dry fruits, or silver leaf (varak). It has a signature porous structure and golden-brown colour.

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Ingredients (Makes 2–3 medium ghewar discs):

For the batter:

1 cup (120g) plain flour (maida)

¼ cup (60ml) ghee (clarified butter), solid or semi-solid

½ cup (120ml) chilled milk

1½ to 1¾ cups (360–420ml) chilled water (as needed)

1 tablespoon lemon juice

Ice cubes (to keep water cold)

For frying:

Ghee or oil, in large quantity for deep frying

A deep, heavy-bottomed saucepan or special ghewar mould

For sugar syrup:

1 cup (200g) caster sugar

½ cup (120ml) water

¼ teaspoon cardamom powder

A few saffron strands (optional)

½ teaspoon lemon juice

For topping (optional):

Rabri (thickened milk)

Chopped pistachios and almonds

Silver foil (varak)

Rose petals (optional)

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Step-by-Step Recipe:

Step 1: Make the Batter

1. In a mixing bowl, cream the ghee until light and fluffy.

2. Add chilled milk and mix well.

3. Gradually add plain flour and lemon juice, and start mixing with a spoon or whisk.

4. Slowly pour in chilled water while whisking continuously to form a thin, smooth, runny batter. The consistency should be like buttermilk.

5. Keep the batter chilled and rest it in the fridge for 15–20 minutes.

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Step 2: Prepare the Sugar Syrup

1. In a saucepan, combine sugar and water. Heat over medium flame until the sugar dissolves.

2. Boil for a few minutes until it reaches a one-string consistency.

3. Add cardamom powder, saffron strands (if using), and lemon juice to prevent crystallisation.

4. Keep the syrup warm.

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Step 3: Fry the Ghewar

1. Heat a deep saucepan and pour enough ghee or oil so that the ghewar can float freely.

2. Once the oil is hot (medium-high heat), reduce the flame slightly.

3. Take a ladle of chilled batter and pour it from a height in the centre of the oil. The batter will splutter and spread, creating a net-like structure.

4. Let it cook for a few seconds, then pour another ladle of batter into the centre. Repeat 2–3 times depending on the thickness you want.

5. Allow it to cook until golden and crisp. Do not flip.

6. Carefully remove the ghewar using a skewer or large spatula and drain excess oil.

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Step 4: Soak and Garnish

1. Dip the ghewar into warm sugar syrup or pour the syrup evenly over it.

2. Let it sit for a few minutes so it absorbs the syrup.

3. Top with a spoonful of rabri, chopped nuts, and silver foil for an authentic festive touch.

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Tips for Making Perfect Ghewar:

Use ice-cold water to get the best texture in the batter.

Pour the batter in a thin stream from a height for the porous, honeycomb effect.

Do not overcrowd the pan – fry one ghewar at a time.

Be cautious while pouring the batter as it can cause splattering.

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Variations of Ghewar:

Plain Ghewar: Only sugar syrup is used, without any toppings.

Rabri Ghewar: Topped generously with rabri and dry fruits.

Mawa Ghewar: Garnished with sweetened khoya (milk solids) and nuts.

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Conclusion

Ghewar is more than just a sweet – it’s a piece of culinary art. With its crispy, lace-like structure and fragrant syrup, it captures the essence of Rajasthani tradition. While it may seem daunting at first, once you master the batter and technique, making ghewar at home is incredibly satisfying.

Perfect for festivals and special occasions, homemade ghewar is sure to win hearts. Giv

e it a try and bring a taste of royal Rajasthan into your own kitchen.

--- write ✍️ by foodie Parmod.