Rajsthani Ghevar | Ghevar Recipe | How to make Ghevar at Home | Homemade Ghevar Recipe

A wildly popular dessert that is found at any Rajasthani wedding and at sawan ki teej. A filigreed Rajasthani delicacy made with the help of a mould. This Ghevar is a round shaped sweet. This recipe made during the festival of teej. The ghevar is made in other various like rabadi ghevar, plain ghevar, mava ghevar. Ghevar is most of available in any sweets shops. You just cannot resist buying it with for inviting appeal and because of the religious sentiments attached to it. You can make this recipe any festival and any occasions. This is a Rajasthani traditional sweet. This recipe categorized under difficult to make; but I simply enjoy making ghevar. The only thing I do not like is when I fry it splash and mess my stove but if you have right frying pot, I guess, this recipes is fun to make. So let see how to make easily ghevar at home.


  • 3 cups, Refined flour (Meda)
  • 1 ½ cups, Ghee
  • 4 cups Water (Pani)
  • 3\4 cup Milk (Doodh)
  • 1 tbsp Corn Flour
  • Ghee for deep-frying

For Sugar Syrup:-

  • 1½ cups Sugar (Chini)
  • 1 cup Water (Pani)
  • 1/4 tsp Yellow Food Color (Pila Color)
  •  1 tsp Cardamom Powder (Elaichi Powder)


Make The Sugar Syrup

Heat a pan. Put the sugar and water. Boil the water until they are one string consistency is reached. Put a drop of syrup on your finger and touch with your thumb. When you pull both the finger apart, a single thread of syrup should from without breaking. Remove the flame. Add cardamom powder and mix well. Transfer to a bowl and keep a side.

For The Ghevar:-

Take a large bowl. Put in 1 ½ cups ghee, refined flour, corn flour and mix well. Add little by little milk and mix nicely so that no lumps are formed. Add water and make a smooth batter. Add Heat ghee in a deep pan. Place the ghevar mould in pan. Put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould and let the bubbles subside. Repeat the process into 3 to 4 times. Make a hole in the centre using a skewer when the ghever top on brown in color, take it out as keep it on tissue paper. So that excess extra ghee. Now the ghevar dip in sugar syrup, drain quickly and place in a plate. You see nice smale for cardamom powder into ghevar. So prepare your yummy and sweet sweet ghevar. Same ways prepare all ghevar. Transfer to a serving plate and garnish with dry fruit.

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