< 30 Minute



Ghevar – The King of Indian Sweets.

Ghevar – The King of Indian Sweets.

A little crispy, a little soft, coated with sugary delight and topped with rich malai or rabri. Oh, my mouth is watering.


For me, it is the king of all Indian sweets. It is a Rajasthani sweet traditionally associated with the Teej festival. It is available only during the rainy season for a month or two and then we have to wait for another year to enjoy this sweet treat. Although, now in some parts of India you can get it throughout the year.

It is a disc-shaped sweet and crispy cake, made of maida (refined flour), soaked in sugar syrup, and topped with some nuts. Making it is an art. A streak of thin batter goes into the hot ghee or oil and then it forms volcano-like bubbles which settle in a few seconds. Then again you release a streak of batter in the oil. It is repeated several times and then you get a honeycomb-like disc-shaped structure. Watching the making process is actually a treat to the eyes.


When deep-fried, it comes out all crispy and it needs some moisture to become slightly soft. That is why it is made in the rainy season. In the rainy season, there is humidity. It absorbs the moisture in the air and becomes soft and tender. But now, the demand for crispy Ghevar is increasing. That’s why in some parts, you get it throughout the year.

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Everybody says that it is very difficult to make and you just can not make it right at home. Since I always heard that I never even thought of trying it out at home. Also, it is deep-fried and I just don’t like to do that. We always bought it from the sweet shops. It is our favorite. We buy a pack of 1 Kg and it gets finished in a day. Then we buy again and this repeats till the season lasts. But then COVID happened. And we stopped buying food from outside.

Jatin loved it so much and when he started craving it, he decided to make it at home. Oh boy. He has guts. He watched so many recipes and one day he bought all the ingredients. With full excitement, he started the cooking process. He was even saying that he will make a big batch and send it to our families. But he failed miserably. Oh boy. His disappointment made me sad.

Then after a year, when again the Ghevar season came, I decided to give this bad boy a try. With full excitement, I was telling everyone that I am going to make it and everyone said that it is difficult and can’t be made at home. So, I didn’t keep high hopes. I wanted to try and see what the fuss is all about. And I wanted to surprise Jatin and make him happy. To my surprise, I did it. My first attempt was okay and my second attempt, well Jatin said that it is exactly like what we get in sweet shops. Yay. Victory.

& then I realized that MAKING GHEVAR IS EASY!

My Second Attempt of Ghevar


Making Ghevar is easy. But it is a time-consuming recipe. You need to prepare the following things for that:


For Ghevar, you need 1-Thread sugar syrup. It is called Ek-taar ki chashni in Hindi. It is very simple to make and needs just four ingredients – sugar, water, cardamom, and lemon juice. Why lemon juice? Well, it prevents the crystalization of sugar syrup. Do not worry, it doesn’t make it lemony.

To test if it is perfect, take out a drop of sugar syrup in a bowl, let it cool down. Then press it in between your index finger and thumb, release the pressure slightly and you will see one thread of sugar syrup. But it gets difficult to find out if you are a beginner. So, once the sugar dissolves, lower the flame and let it cook for 7 to 10 minutes. It will be just perfect.


You can make it either with whole milk only or you can mix whole milk and milk powder. Both of them tastes very good. The only difference is TIME. Milk rabdi takes a very long time to get done and you need to keep stirring in between otherwise it sticks to the bottom and may burn. If you have patience, go for it. But if you want to speed up the process and make a quick version of rabdi, just mix it up with milk powder. It tastes equally good and takes just 30 to 45 minutes to cook. One more best thing about it is that it doesn’t make any malai on top or on the sides and you get a creamy and smooth rabdi. That is what I prefer on my ghewar.

To make rabdi. make sure you use a heavy bottom pan. Otherwise, milk sticks to the bottom and starts burning. If it sticks to the bottom and you get clumps in your rabdi, just strain it using a sieve. Do not worry. It will be all nice and smooth.


This is the most important element of making ghewar. But it is easy. We are not going to make it the traditional way, with our hands. I am going to use an easy process for the same. I made the batter using my mixer grinder. Trust me. It doesn’t make any difference. Plus, it saves a lot of time. Also, I do not add gram flour or besan to the batter. It makes the ghewar extremely crispy. It literally hurt my jaws.

One MOST IMPORTANT thing which you can’t ignore is that you need a cold batter for this recipe. When you drip the cold batter in hot oil or ghee, it releases the moisture and in the process, creates a honeycomb-like structure. I take the batter in a pourer and put the rest of it in the refrigerator.

If while churning, the batter forms a creamy and frothy layer on top, do not worry. Just strain it using a sieve. It will be all okay.




Like I already mentioned above, you can not ignore this step. Use cold water to make the batter and keep it cold at all times.


The temperature of ghee or oil is also very important. We need it hot. When you pour the cold batter into the ghee/oil, its temperature reduces. That is why it is important to cook it on a high flame at all times. You may reduce it if you think that your ghewar is burning. But increase it again when you see that it is not spluttering enough when you pour the batter.

Now, if the temperature of oil/ghee is lower, the batter starts collecting at the bottom and forms a clump. You will understand the temperature needed after trying one or two ghevar.


This step tests your patience. You can not think about speeding up this step. You won’t get a good honeycomb-like structure. Always pour a little batter at a time. It splutters and then you have to wait for the bubbles to settle. You need to do this step for a good amount of time. So, make it when you are in a good mood.


If you are a beginner, I would suggest you use a pan or cooker which is deep enough. The reason being, when you pour the batter, it splutters in hot ghee. It may come out if your vessel is not deep enough. Also, whatever vessel you use, just half fill it with ghee or oil.


I said the same in my Dhaba-style dal makhani, vegan dal makhani, Pindi chhole, mango cheesecake recipes.

Most of us screw up while making ghewar at home and one of the reasons for that is the lack of patience. It is a time-consuming recipe and we often try to speed up the process. But all good things take time. So, you have to have a lot of patience while making it. You may feel like speeding up the process by pouring a lot of batter, but then you won’t get good results. Sometimes, we skip chilling the batter and like my husband, use the room temperature water to make ghewar. The result – FAILED GHEWAR.

Bottom line is – Have Patience.


Yes. You can.

You can deep fry the ghevar and keep it in the freezer for up to a month. Don’t put any sugar syrup and rabdi. It reduces the shelf life.

After putting sugar syrup and rabdi, it can stay refrigerated for 2 days.

Now you are all ready to make ghewar (or ghevar) at home. Just grab all the ingredients and be ready to win the hearts of everyone in your family. You will become a cooking star. Trust me. Trust yourself. Follow the guidelines and you will rock. Make this Indian sweet (mithai) during the festive season. Everyone will love it. If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We just love to see your recreation of our recipes.


  1. Vegan Mango Mini Cheesecake
  2. Blueberry Muffins
  3. Vegan Banana Walnut Muffins

Happy Cooking 🙂

Love from us

Richa & Jatin

Ghevar – The King of Indian Sweets.

Halwai Style Ghevar At Home.

Let's break this rumor about ghevar that it is so difficult to make at home. IT IS EASY. Trust me. Trust Yourself. You just need the patience to make it right. & Homemade is without a doubt, much better. 

Try this recipe. 



15 min

Prep Time

1 hr

Cook Time

1 hr 15 min

Total Time




Sugar Syrup


Ghevar Batter




Sugar Syrup
  1. In a pan, add sugar and water. Switch on the stove. Keep the flame or heat on high. 
  2. Keep mixing until the sugar dissolves and it comes to a boil. Lower the flame.
  3. Add cardamom powder. Mix and let it cook for another 7 to 10 minutes till you get 1-thread sugar syrup (chashni). Switch off the stove. 
  4. To check if it is 1-thread, read the blog section on the sugar syrup.
  5. Add lemon juice. Mix. Let it cool completely. 
  1. In a bowl, add milk powder. 
  2. Keep adding milk in parts and whisk well. It should not have any lumps.
  3. In a pan, add the milk and milk powder mixture. Keep the flame on medium and keep stirring otherwise it will stick to the bottom of the pan. 
  4. Stir well till it thickens or you get the desired consistency. It takes 30 to 40 minutes for it to get thick. 
  5. Add cardamom powder and sugar. Keep stirring. As the sugar melts, the rabdi becomes thinner. Stir till it thickens again. 
  6. Switch off the flame and add rose water. Mix well. Let it cool completely.
  7. It thickens more on cooling.
  1. In a mixer, add ghee and some ice cubes. Churn 2 to 3 times. 
  2. Add milk and churn a couple of times. 
  3. Add 2 to 3 spoons of all-purpose flour and churn again. Add cold water and churn a couple of times. 
  4. Churn and take a break of a few seconds. Scrape the sides using a spatula.
  5. Keep adding all-purpose flour and cold water. Churn well till you get a smooth, thin batter. 
  6. Add lemon juice and mix well. 
  7. Put it in the refrigerator while we heat the ghee/oil.
  1. Fill a deep pan or kadhai with ghee. Make sure not to fill it more than half. Heat on high flame.
  2. Take a pourer or any ketchup bottle which can be squeezed and has a small nozzle. Fill it with some batter (around 300 ml) depending on the size of your pan and the height of Ghevar you want. 
  3. Check if ghee is hot enough. Just drop a few drops of batter and if they splutter and come on the top, it means it is perfectly hot.
  4. Pour a little batter at the center. It will start spluttering. When the bubbles settle, pour again at the center. When the bubbles settle, you will notice that the batter starts to move to the edges, creating a hole at the center for you to pour the batter. 
  5. When the hole becomes smaller, take a stick and increase the size of the hole. Keep pouring a little batter till the entire batter is finished. 
  6. Keep pouting just a little batter and not a lot. Otherwise, you won't get a nice honeycomb-like structure.

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