Authentic Rajasthani Ghevar Recipe | Rakshabandhan special

Authentic Ghevar Recipe

One thing connected all of my childhood Raksha Bandhans: the smell of freshly made Ghevar emanating from my mother's kitchen. To get the first bite of that golden, crispy Ghevar dipped in sweet sugar syrup, my brother would wait until the Rakhi ceremony was over. I can still remember that.

Ghevar is more than just a dessert—it's a tiny bit of joy that adds to the celebration's uniqueness. With this recipe for Ghevar, I'm sharing the same love and flavor that made my Rakhi celebrations truly memorable. This traditional Rajasthani dessert has been winning hearts for generations.

About Ghevar 

Ghevar is renowned for its rich flavor, melt-in-your-mouth sweetness, and distinctive honeycomb-like texture. Because it is regarded as a symbol of celebration, love, and unity, people particularly adore it during the Raksha Bandhan and Teej festivals. It is made with maida (all-purpose flour), ghee, cold water, and sugar syrup on top. To give it a festive and regal appearance, it is frequently adorned with dry fruits, saffron, or silver vark.

This genuine Rajasthani Ghevar will add a touch of festive magic to your home whether you eat it plain, with rabri, or topped with nuts.

Ingridients 

For Ghevar Batter:

2 cups all-purpose flour (maida)

½ cup ghee (clarified butter) – chilled

1 cup chilled water (add more if needed)

4–5 ice cubes (optional, for mixing)

Oil or ghee – for deep frying

For Sugar Syrup:

1 cup sugar

½ cup water

3–4 cardamom pods – crushed
Few strands of saffron (kesar) (optional)

For Garnish

2–3 tbsp chopped dry fruits (almonds, pistachios, cashews)

Silver vark (optional, for festive look)
Rabri (optional, for serving)

How to Make Ghevar – Step-by-Step

Step 1 – Prepare the Sugar Syrup

1. In a saucepan, add 1 cup sugar and ½ cup water.

2. Heat on medium flame until the sugar dissolves completely.

3. Add crushed cardamom and saffron strands.

4. Boil until it reaches one-string consistency (when a drop between your fingers forms a single thread).

5. Turn off the flame and keep aside.

Step 2 – Make the Batter

1. In a large mixing bowl, add ½ cup chilled ghee.

2. Add ice cubes and whisk until the ghee turns white and fluffy.

3. Add all-purpose flour (maida) in small portions, mixing gently.

4. Gradually add chilled water and whisk to make a smooth, flowing batter (slightly thinner than pancake batter).

Step 3 – Fry the Ghevar

1. Heat enough ghee or oil in a deep, wide pan on medium flame.

2. Place a round mould (or ring) in the center of the pan.

3. Pour a ladle of batter slowly into the center of the mould. It will sizzle and spread with holes.

4. Let it cook for a few seconds, then pour the next ladle in the center. Repeat 3–4 times until you get the desired thickness.

5. Once golden and crisp, carefully remove the Ghevar and place on a wire rack or paper towel.

Step 4 – Add Sweetness & Garnish

1. Dip the Ghevar lightly in the warm sugar syrup or pour syrup over it.

2. Garnish with chopped dry fruits, silver vark, and rabri if desired.

Step 5 – Serve & Enjoy

Your crispy, sweet, and festive Ghevar is ready to serve! Best enjoyed fresh during Raksha Bandhan or Teej with family.

Some FAQ's

1. Can I make Ghevar without a mould?
Yes! You can make Ghevar without a mould by pouring the batter carefully in the center of hot ghee/oil, allowing it to spread naturally. The shape may be a little uneven, but the taste will be the same.

2. How long can Ghevar be stored?
Plain Ghevar (without sugar syrup) can be stored in an airtight container for 4–5 days. Once dipped in syrup or topped with rabri, it is best eaten the same day.

3. Why is Ghevar famous during Raksha Bandhan?
Ghevar is a traditional sweet from Rajasthan that symbolizes festivity and togetherness. Its rich taste, royal look, and association with monsoon festivals like Raksha Bandhan and Teej make it a must-have treat.

4. Which ghee is best for making Ghevar?

Use pure cow ghee for the best aroma and authentic flavor. Chilled ghee helps in getting the perfect crispy, holey texture of Ghevar.