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  • Ingredients
  • Directions
  • Reviews

Rajasthani Ghevar

  • 3 cups Plain Flour
  • 3-4 ice cubes
  • 4 cups water
  • 1/2 cup Milk
  • 1 kg Ghee



  • 1 1/2 cups Sugar 
  • 1 cup Water



  • 1 tsp Cardamom Powder 
  • 1 tbsp Almonds chopped 
  • 1 tbsp Pistachios 
  • 1 tbsp Milk 
  • 1/2 tsp Saffron dissolved in milk 
  • Silver foil

  • Prepare sugar syrup of 1 thread consistency and keep aside.
  • In a large bowl put ghee.
  • Add milk, flour and 1 cup water. Mix together to make a smooth batter.
  • Dissolve colour in some water and add to batter. Add more water as required.
  • Batter should be of running consistency.
  • Take an aluminium or steel cylindrical container.
  • The height should be at least 12". And diameter 5-6".
  • Fill half with ghee. Heat.
  • When ghee is hot, take a 50 ml, glassful of batter.
  • Pour in centre of ghee, slowly in one continuous threadlike stream.
  • Allow foam to settle. Pour one more glassful in hole formed in centre.
  • When foam settles again, loosen ghevar with an iron skewer inserted in hole.
  • Place on a mesh to drain excessive oil.
  • Keep sugar syrup in a wide flat bottomed container to fit in ghevar.
  • Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup .
  • Cool a little, top with silver foil.
  • Splash a few drops of saffron milk, sprinkle some chopped dryfruit and a few pinches of cardamom powder.
  • Ghevar is ready to be served.

Not reviewed yet


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