Ghewar, with its honeycomb texture and rich flavours, is a traditional Rajasthani sweet that often takes centre stage during festivals like Raksha Bandhan. While it’s commonly found in sweet shops, few
know what goes into making this delicacy or how such an intricate dish comes together. Its crisp edges, delicate centre, and complex appearance often make it seem intimidating to prepare at home.
Unlike rasgulla, gulab jamun, barfi or peda, sweets often made in home kitchens, ghewar remains a rare homemade treat. Most tend to buy it from the market when cravings hit. But if it’s a family favourite, this Raksha Bandhan could be the perfect time to surprise a brother with something special, a homemade ghewar, crafted with care and festive spirit.
Renowned MasterChef Pankaj Bhadouria recently shared a simple recipe on her Instagram page that makes preparing this festive delicacy at home absolutely doable, even for beginners.
Ingredients
For The Batter
- 4 tbsp ghee
- 4–5 ice cubes
- ½ cup milk
- 200 grams maida (refined flour)
- 1 tbsp gram flour
- 1 tbsp lemon juice
- 3 cups chilled water
For The Sugar Syrup
- 2 cups sugar
- 2 cups water
- 4–5 green cardamoms
For The Malai (Rabri)
- 200 grams khoya (mawa)
- 1 cup milk
- ½ cup sugar
- ½ tsp saffron
For Garnishing
- Chopped almonds
- Chopped pistachios
- Rose petals
- Silver leaf (varq)
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Recipe To Make Ghewar
Prepare The Ghewar Batter
Start by blending ghee and ice cubes together until a smooth emulsion forms. Add chilled milk and blend again. Then, add 3 tbsp of flour and blend. Once the mixture starts to come together, pour in 1 cup of cold water and blend again. Now, add half the remaining flour and another cup of cold water, blend thoroughly. Finally, mix in the rest of the flour and water, ensuring the batter is smooth, lump-free, and flows freely.
Frying The Ghewar
Heat about 3 inches of oil or ghee in a 7–8 inch deep wok. Once the oil is hot, pour half a ladle of batter in the centre. As bubbles begin to rise, add another half ladle. Continue adding batter in stages until around 2 cups are used. When the edges turn golden brown, gently loosen the ghewar with a sharp knife and remove it from the oil. Let it cool completely.
Preparing Sugar Syrup
Boil 2 cups of sugar with 2 cups of water until the mixture reaches a one-string consistency. Add crushed green cardamoms and stir lightly. Set aside to cool.
Making the Malai
In a separate pan, cook grated khoya with milk until the mixture becomes smooth. Add sugar and saffron, and continue cooking until thickened. Once done, turn off the flame and allow it to cool.
Assembling the Ghewar
Once the ghewar is ready and has cooled, spoon 3–4 tablespoons of sugar syrup over it. Then spread a generous layer of the prepared malai. Garnish with chopped almonds, pistachios, rose petals, and silver leaf.
