Rajasthani ghewar

Rajasthani ghewar

Ghewar is a famous Rajasthani traditional delicacy. It is mainly prepared during the festival of Teej and Rakhsha Bandhan. The preparation of Ghewar at home needs a lot of patience as the tricky and most important part of the process is pouring the batter in the ghee and frying it. It may be discouraging if you dont get it right first time. But when I had tried, it was the 3rd time when I succeeded to get the Ghewar with a perfect texture, porous, shape and color.  As per tradition, Ghewar is usually served along with Rabdi.

Farrukh Aziz


  1. 1 ½ cups All-purpose flour
  2. 1/3 cup Ghee
  3. ¼ cup Milk
  4. 1 cup Water (ice-cold)
  5. a big pinch Yellow food color
  6. Pinch of strands Saffron
  7. Ghee or refined oil for frying
  8. 1 cup Sugar
  9. ½ cup Water
  10. ¼ tsp Cardamom powder
  11. Almonds slivered
  12. Pistachios slivered
  13. Pinch of strands Saffron
  14. Silver varak (optional)


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    Sugar syrup:

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    In flat bottom pan, heat sugar and water till it boils well

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    Add cardamom powder and simmer on low heat till one string syrup

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    Take it off the heat

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    In a bowl, take ghee, milk and whip well for 3-4 minutes adding little water (1 tbsp) at a time (you will need just 3-4 tbsp of water at this stage, do not add all the water at once)

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    Mixture should be light and creamy

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    Gradually add sifted all-purpose flour  and remaining water alternately to form thin batter, batter should be lump free and running consistency (if batter is too thick you can little more water,do not add too much water at a time, I added extra 3/4 cup water)

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    Now add yellow color, saffron and mix well.

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    In a round, deep and flat bottomed vessel take ghee or oil for more than a half of the level.

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    Heat it on high flame till it is very hot

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    Drop a small portion of batter to check whether it immediately comes on top (should not stick to bottom)

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    In a hot oil or ghee, pour a ladle full of batter and pour it in the center of the vessel in very thin continous string from a height of atleast 12 inches (be careful as ghee or oil is very hot and it may splatter)

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    Ghee will bubble after pouring of the 1st ladle of batter, wait for 1min  till ghee or oil settles down.

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    You may need to reduce the heat if ghee bubbles too much, then increase flame again

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    When you will pour the batter in the center of the vessel, it will spread around the sides, later while cooking it will come together

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    Pour another ladle of batter in same manner as that of 1st ladle of batter

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    Repeat this for 4-6 times or more depending on the size of ghewar required

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    Using iron or wooden skewers to make a hole in the center, do this each time after pouring every ladle of batter

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    Fry on medium high heat till golden brown and crisp

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    Take it out very carefully with the skewer and place on a paper towel to drain out excess ghee or oil

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    Dip the ghewar in the sugar syrup for 10 seconds and drain the excess

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    Garnish with almonds, pistachios, saffron

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    Serve the ghewar with rabdi.

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