ghevar recipe | how to make crispy & porous ghewar at home with detailed photo and video recipe. a unique and crisp traditional rajasthani dessert recipe prepared mainly from maida and sugar syrup. basically, it is a disc-shaped sweet cake with porous texture and is mainly served by dipping it in sugar syrup or topped with milk rabdi. this classic indian sweet recipe is mainly prepared during a festival like teej or raksha bandhan or during the winter or rainy season of north india.

ghevar recipe | how to make crispy & porous ghewar at home with step by step photo and video recipe. a popular honeycomb dessert recipe which has its roots in the rajasthani and haryanvi cuisine. generally these days most of them prefer to buy ghevar from the local halwai or store as there is a misconception about this recipe assuming it be laborious and tough. however, it is the extremely simple recipe to prepare with few easy precautions.

the local halwai or the ones prepared in the store is made using a special disc-shaped equipment on a large scale. and hence the confusion about its feasibility to make with household utensils. however, the same quality of ghevar can be prepared in a home with a good density and deep pan. in other words, the ghewar batter is poured into such pans at a regular interval filled with hot oil. note that the quantity of batter has to be approximately of 2 tbsp and has to be poured at height of 8-10 cm. otherwise, you may miss the porous texture to ghewar and also it may stick to the bottom. during the entire frying process make sure it has to float and not settle at the bottom.

furthermore some tips, recommendations and serving ideas for ghevar recipe. firstly, i would heavily recommend sieving the maida or plain flour before proceeding with the batter preparation. secondly, make sure to rub the ghee with ice till it reaches a thick cream like consistency. basically, this step ensures to incorporate air bubbles with the batter and helps to attain porous texture. lastly, the ghewar sweet can be served with myriad options. it can be served plain with basic sugar syrup, or perhaps with mawa, rabri, malai, dry fruits, kevra and also silver vark.