Ghewar is one of India’s most exquisite sweets, hailing from the royal state of Rajasthan. This honeycomb-textured disc, soaked in sugar syrup and topped with dry fruits, is a symbol of celebration. Traditionally enjoyed during Teej, Raksha Bandhan, and Makar Sankranti, ghewar has a unique charm that makes it stand out from other Indian desserts.
In this article, you’ll learn about the history of ghewar, its ingredients, the step-by-step recipe, and tips to make it perfect at home.
What is Ghewar?
Ghewar is a disc-shaped sweet made with refined flour (maida), ghee, milk, and sugar syrup. It has a crispy, lacy texture due to the unique frying method. After frying, the ghewar is soaked in flavored sugar syrup and garnished with chopped nuts and sometimes silver leaf (varq). Its taste is a balance of crunchy and sweet, with a delicate saffron-cardamom aroma.
Ingredients for Ghewar
To make 3–4 medium-sized ghewar discs, you’ll need:
- 2 cups refined flour (maida)
- 1/4 cup ghee
- 1 cup chilled milk
- 2 cups chilled water (approx.)
- 1 cup sugar
- 1 cup water (for syrup)
- A pinch of saffron strands (optional)
- 1/2 teaspoon cardamom powder
- Chopped almonds and pistachios for garnish
- Ghee or oil for deep frying
Step-by-Step Method
1. Prepare the Batter
In a mixing bowl, whisk ghee and chilled milk until smooth. Gradually add chilled water and sifted maida, whisking constantly to make a thin, smooth batter. The consistency should be pourable, like pancake batter.
2. Heat the Ghee for Frying
Take a deep, heavy-bottomed pan and fill it halfway with ghee or oil. Heat it on medium flame until hot, but not smoking.
3. Pour the Batter
Pour a ladleful of batter in a thin stream into the center of the hot ghee from a height of about 1 foot. The batter will splatter and form a honeycomb pattern. Let it fry for a few seconds, then pour another ladleful into the center. Repeat 2–3 times to build layers.
4. Shape and Drain
Once the ghewar turns golden and crispy, gently lift it out using a skewer or two spatulas. Drain excess ghee and place on a wire rack to cool.
5. Make the Sugar Syrup
In a saucepan, combine 1 cup sugar and 1 cup water. Boil until you get a one-string consistency. Add saffron strands and cardamom powder.
6. Dip and Garnish
Dip the cooled ghewar briefly into warm sugar syrup. Place on a plate, garnish with chopped nuts, and serve.
Tips for Perfect Ghewar
- Use chilled ingredients for the batter to get a proper lacy texture.
- Maintain medium flame for even cooking.
- Pour the batter from a height for the honeycomb effect.
- Ensure the ghewar is completely cooled before dipping in syrup to avoid sogginess.
- Serve fresh for the best crunch.
Variations of Ghewar
- Plain Ghewar – The classic version without cream toppings.
- Mawa Ghewar – Topped with sweetened mawa for richness.
- Malai Ghewar – Layered with fresh cream for a softer bite.
- Flavored Ghewar – Infused with rose water or saffron for aroma.
Nutritional Value
Ghewar is an indulgent treat, high in sugar and fats, making it perfect for occasional festive enjoyment. It provides instant energy but should be eaten in moderation.
Read also:–Vegan Banana Bread Muffins: 7 Delicious Reasons to Bake This Plant-Based Treat
FAQ
Can I make ghewar without ghee?
Ghee gives the best flavor, but you can use refined oil for frying.
Why is my ghewar not crispy?
The batter may be too thick or the oil temperature too low.
Can I store ghewar?
Plain ghewar can be stored for 4–5 days; sugar-coated versions should be eaten within 1–2 days.
Can I make it without saffron?
Yes, saffron is optional but enhances flavor and color.
What is the best time to eat ghewar?
Traditionally enjoyed during the monsoon season and festive occasions.
Final Thoughts
The recipe for ghewar is a fine blend of skill, patience, and tradition. From the lacy texture to the sweet aroma of saffron and cardamom, every bite transports you to the festive streets of Rajasthan. While making ghewar at home can be a little challenging, the joy of creating this royal dessert is worth the effort.
If you follow the steps carefully, you’ll have golden, crispy discs ready to brighten any celebration. Whether plain, malai-topped, or rich with mawa, ghewar is more than just a sweet—it’s a celebration of culture, heritage, and happiness.
