How to make Ghevar - This Rajasthani filigreed delicacy is usually prepared during Teej and Rakhi festivals.

This recipe is from the book Mithai.

Main Ingredients : Refined flour (maida) (मैदा),

Cuisine : Marwari

Course : Mithais

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Ghevar Recipe Card


As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

For more recipes related to Ghevar checkout Balushahi, Jalebi, Baked Moong Dal Karanji, Instant Malpua Cake . You can also find more Mithais recipes like Kansar, Healthy Energy Bites, Anar ki Barfi, Gajar Pista Burfi.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Ghevar Recipe

  • Refined flour (maida) 1 3/4 cups

  • Cornflour/ corn starch 1 tablespoon

  • Ghee 1/4 cup

  • Sugar 1 cup

  • Milk 1 tablespoon

  • Kewra essence a few drops

  • Soda bicarbonate as required

  • Ghee for deep-frying

  • Silver warq as required

  • Almonds slivered 8


Step 1

Mix together the flour, cornflour and melted ghee in a bowl. Add one cup of water in a thin stream and whisk continuously so that all the ingredients blend well, and the ghee and water emulsify into a smooth mixture and do not separate.

Step 2

Add two more cups of water in a thin stream and whisk continuously to ensure again that the ghee and water do not separate. The batter should be of coating consistency. If necessary, add some more water to get the right consistency.

Step 3

Keep the batter in a cool place away from heat, but not in a refrigerator.

Step 4

In a non-stick pan, cook the sugar with half a cup of water, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle and discard. Cook till the syrup attains a one-string consistency. Stir in the screw pine essence. Remove from heat and keep warm.

Step 5

Pour sufficient ghee in a non-stick kadai and place a three-and-a half-inch round, 2-inch high mould in the centre, so that three-fourth of the height of the mould is immersed in the ghee. Heat the ghee on medium heat.

Step 6

Pour three ladlefuls of the batter into a small bowl, add a pinch of soda bicarbonate and mix well. When the ghee is hot enough, pour one ladle of batter into the centre of the mould in a thin stream.

Step 7

When the froth settles down, pour in another ladle of batter into the mould in a thin stream.

Step 8

When the froth settles down, make a hole in the centre of the ghevar with a thin wooden skewer or satay stick and pour another ladleful of batter into the hole.

Step 9

Increase the heat and cook the ghevar, ladling the hot ghee over it two to three times.

Step 10

When the centre is firm and cooked, gently pull out the ghevar from the mould with a wooden skewer inserted in the centre. Hold it over the kadai till most of the ghee drains away.Immerse in the sugar syrup for twenty minutes. Drain and place on a platter. Decorate with the sliver foil and almonds. Cool and serve