Sawan-special Mithai: Ghewar | Recipe

A Rajasthani delicacy that is synonymous with Sawan, Ghewar, is popularly relished and prepared for Teej and Raksha Bandhan. 

Deep-fried in desi ghee till golden and crisp, ghewar has a beautiful honeycomb-like texture that gets formed when the moisture from the batter evaporates immediately upon getting added to hot ghee or oil. And it is this complex looking texture that makes most assume that it isn’t a dessert to make at home, ultimately becoming a mithai to order in. 

Though that clearly is not the case. You only need a handful of ingredients to make ghewar, and it’ll be ready in just under 40 mins. Garnish it with whatever you fancy, dip it in sugar syrup, or relish it with rabri, the choice is all yours. 

Ghewar with Rabri
Ghewar with Rabri

1 tbsp desi ghee
2 cubes of ice
4 tbsp flour
2-3 tbsp cold water
1/2 tsp lemon juice
Desi Ghee: for deep frying
Sugar syrup {2:1 sugar:water}
Dried fruits

Serves: The recipe makes for 2 small or 1 big ghewar.

Preparation time: 10 mins
Cooking Time: 20 mins

Steps: {Recipe Video}

1. Blend ice and ghee together in a blender to create a creamy paste.
2. Add maida and blend.
3. A thick batter will be ready. Add little cold water and blend again to get a flowy consistency of the batter. 
4. Add lemon juice and blend again. 
5. Heat desi ghee in a pan and put a ring mold. If you don’t have a mould then take any medium-sized saucepan and heat ghee in it. 
6. Keep the flame on high and drop the batter, one tablespoon at a time, in the center. It will sizzle and spread. One the sizzling stops, again add another tablespoon of the batter in the centre. 
7. Repeat the process and let the ghewar cook till it turns golden brown. 
8. Take it out of the hot oil, let it sit on a wire mesh to drain out the excess oil.
9. Pour sugar syrup using a spoon, garnish with dried fruits, and serve. 

Ghewar Recipe Video

Note: If you are serving ghewar with rabri, then you can opt for sugar syrup with 1:1 ratio of water:sugar. 


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