Make authentic Rajasthani-style ghevar at home without a mold or special equipment. This easy recipe creates crispy, jalidaar ghevar topped with sugar syrup and dry fruits, perfect for Teej and Raksha Bandhan.
Hello friends! Today, I, Savita Shekhawat, am sharing with you a simple and easy way to make our traditional Rajasthani recipe, 'Ghevar,' without any molds, just like a confectioner. The showers of Sawan, the scent of henna on hands, the songs of Teej, and the sweet aroma of fresh Ghevar emanating from the kitchen—these are the true essence of Indian festivals. When we made Ghevar at home as children, its sweet syrup and cardamom aroma would permeate the entire house. Every bite would bring the joy of the festival and the love of loved ones.
If you too want to make pure, fresh, and jasmine Ghevar at home, this easy recipe is for you. The best part is that I'll share a very simple method of making it, eliminating the need for any special molds or large pans.
Check off ingredients as you gather them.
In a large bowl, whisk ghee and ice cubes until the mixture becomes light, fluffy, and creamy white. Gradually add flour. Pour in cold milk and cold water little by little to create a smooth, thin batter without lumps.
Heat oil in a deep pot. Pour a spoonful of batter from a manageable height into the center of the hot oil. You'll immediately see beautiful bubbles forming delicate net-like layers. Once the bubbles settle, create a small opening in the center and add another spoonful of batter between the opening in center. Repeat 6–7 times until a thick, crispy ghevar forms. Cook until golden and crisp and the kitchen smells wonderfully sweet and festive.
Combine sugar and water in a saucepan. Cook until the sugar dissolves completely and add cardamom powder, feel the aroma of cardamom fills the kitchen. Prepare a one-string consistency syrup.
Place the ghevar on a wire rack. Slowly pour the syrup over it, allowing it to soak into every tiny honeycomb hole. Garnish generously with sliced almonds, pistachios, and cashews. Allow it to rest for 2–3 hours for the best flavor and texture.
Traditional Rajasthani Ghevar is known for its delicate honeycomb texture, crisp edges, and festive sweetness. The secret lies in using a very thin, cold batter and pouring it gradually into properly heated oil to build those characteristic layers. Pour the warm sugar syrup over the fried ghevar slowly and let it rest so the syrup can penetrate the honeycomb structure without making it overly soggy.
Keep the batter cold and thin throughout the process, and make sure the oil is hot enough before adding each spoonful. Pour the batter carefully into the center from a little height, allowing the bubbles to settle between additions. Maintain a steady oil temperature and avoid overcrowding the pan. For a crisp ghevar, drain it thoroughly on a wire rack before adding the sugar syrup.
Yes. This recipe allows you to make crispy net-style ghevar using a simple deep pot without any special mold.
The signature net-like texture is created by pouring a cold, thin batter from a height into very hot oil.
Ghevar may turn soft if the batter is too thick or the oil is not hot enough. Always use a chilled, thin batter and properly heated oil.
Yes. Unsweetened ghevar can be stored in an airtight container for 4–5 days. Add sugar syrup just before serving for the best texture.
Traditional ghevar is made with all-purpose flour (maida). Whole wheat flour may not produce the same light and crispy texture.
Store plain ghevar in an airtight container and add sugar syrup only when you are ready to serve.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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Hello friends! 🙏 I, Savita Shekhawat, warmly welcome you to my kitchen. Today, I am going to share a simple homemade method that allows you to prepare delicious, natural raisins from fresh grapes right at home—without any adulterants, preservatives, or harmful chemicals. Store-bought raisins often undergo various processes to ensure a long shelf life, whereas homemade raisins are completely pure, nutritious, and full of flavor. If you have grapes at home, do give this easy method a try.
