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Ghewar | Rajasthani Ghevar Sweet | Teej Special Recipe

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Adjust Servings:
For Ghewar Batter
63 gms Desi Ghee
1100ml Water
250gm Maida
for frying upto 1.5L Oil
few Ice Cubes
For Sugar Syrup
2cups Sugar
½ cup Water
½ tsp Cardamom powder
For Rabri
1lt Milk
2tbsp Sugar
½ tsp Cardamom powder
For Custard Cream
(vanilla) - 5 tbsp Custard powder
4 tbsp Sugar
1lt Milk
(salted) - 1tbsp Butter
2cups Whipped Cream
1no Pipping bag
For Toppings & Garnishes
handful Pistachios Chopped
Handful Almonds (Chopped)
Handful Cashewnuts Chopped
½ cup Mango (diced)
½ cup Berries
few Mint leaves

Nutritional information

74 cals
0.8 gms
13.3 gms
0 gms
1.9 gms
0 mg

Ghewar | Rajasthani Ghevar Sweet | Teej Special Recipe

Plain Ghewar, Rabri Ghewar, Custard Cream Ghewar

  • Suitable for vegetarian

A Teej Special Recipe. A must have monsoon special recipe.

  • 50 mins
  • Serves 3
  • Medium


  • For Ghewar Batter

  • For Sugar Syrup

  • For Rabri

  • For Custard Cream

  • For Toppings & Garnishes



Ghewar is a traditional dessert from Northern India. Rajasthan is usually credited with preparing Ghewar, though Uttar Pradesh, Haryana, Delhi and Gujarat also prepares this dessert. It is one dessert that is a piece of art and strongly defines the culinary might of the Indian halwai.

Note for equipment required –
We would also need a wooden stick for picking ghewar.
We need a large kadai or can use a flat pan along with rings.



For the Ghewar Batter

Begin by heating the ghee, once the ghee gets a little hotter than luke warm, remove from the pan and transfer to a parat or a flat utensil. Add in the ice over the ghee and begin to move around ice so that the ghee cools and starts to solidify.


Make sure all of ghee solidifies again but remains soft. At this stage remove all the ice cubes and water. Using your fingers scrape and bring all the ghee on to one side of the utensil and squeeze it to remove any water.
Now using the palm of your hand start rubbing the ghee to make it softer and creamy. Do this for 4-5mins till the ghee resembles like sift white butter.


At this point begin adding the maida slowly in small batches and mix with the tips of your fingers. Once about half of the maida has been incorporated, it will begin resemble a texture like bread crumbs. At this point transfer the rest of the maida to the parat and incorporate using a similar technique.


Rub the ghee and maida together to make it crumbly. Gradually add in the water slowly in small batches to avoid splashing and form a stable emulsion. Make sure as you add water you keep rubbing the batter with the palm of your hand to avoid any lumps.


Incorporate all of the water to warm an extremely thin batter and strain it though a sieve to avoid any lumps. The batter should be watery thin with light coating on the hands.

Fill a heavy kadhai (about 12-15inches wide from the top) with oil to the middle and begin to heat. The oil should be medium to high hot before we add the batter.


Fill the batter in a laddle and slowly drizzle it in the centre of the hot oil in one motion. Make sure to drop the batter from at least 10inches from the surface of the oil.

Doing this step enables that the batter quickly disintegrates into tiny holes like pattern and run towards the outer side, making a web in the process. Add another laddle of the batter in the centre again and keep repeating till you get a solid mass covering the kadai.


Make sure that each time you add batter the temperature of the oil should be med - high. Once it reaches the desired size let it brown lightly and then using a handle of a wooden laddle lift the ghewar out and hold it out of the oil over the kadai to drain excess oil.

Place it gently over a ring cutter or a cup to drain all the oil. Once it cools completely place it on to a try for toppings.


For Sugar Syrup

Mix together sugar, water and cardamom powder and bring to a boil. Cook till sugar dissolves and we get a thick single string consistency. Remove from heat and let it cool completely.


For Rabri

Heat milk in a pan and bring to a boil and let it simmer. Cook the milk till it reduces to ¼ of the original quantity of milk. Make sure to stir the milk constantly during the process of reducing the milk and also keep scrapping the sides.
Once it reduces to ¼th add sugar and cardamom powder, stir till sugar dissolves and remove it from heat to cool. Rabri is ready.


For Custard Cream

Pour all but ¼th cup of milk in a pan, add sugar and bring to a boil and then turn off the heat. In the remaining ¼th cup of milk add the custard powder and mix so that there are no lumps. Pour this into the hot milk slowly and keep stirring the hot milk in the meantime.


For Custard Cream Icing

Once all of the custard powder is incorporated place back the pan on heat and cook on medium heat for approx 10 mins to reduce the custard. Once the custard becomes very thick remove from heat and let it cool.

Pass the custard through a sieve to remove any lumps. Keep the whipped cream ready and it should be chilled. Mix in the whipped cream with the custard and put it into a pipping bag. Place the custard cream in the fridge.


Assembling the Ghewar - For Plain Ghewar

For plain ghewar pour some sugar syrup over the ghewar and garnish it with some chopped nuts. Let it sit for 15mins, remove to a platter and serve.


For Ghewar with Rabri

Pour some sugar syrup over the ghewar and add the rabri on top. Spread the rabri evenly and garnish it with chopped nuts on top.


For Custard Cream Ghewar

Pour some sugar syrup over the ghewar and pipe the custard cream on top. Make sure while you do this the custard cream is chilled. Cover the top of the ghewar with soft vanilla custard cream. Garnish it with diced fresh fruits, berries, nuts and mint leaves. Serve cold.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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