Ghevar is a popular Rajasthani recipe and it is found in every Jain’s house. I came to know about this recipe through one of my Jain friends. It is prepared from Maida and known for its flavour.



All-purpose flour – 1 cup

Ghee – 1/2 cup

Milk – 1/2 cup

Water – 11/2 cup

For Syrup

Sugar- 11/2 cup

Water – 1 cup

  • Sieve the flour and keep aside.
  • Take melted ghee and milk in a large bowl and mix them well.
  • Now add sieved maida and mix them slowly.
  • Add water slowly to this mixture and not in one shot. Take care that the lumps are not formed.
  • Keep on adding the water and make a lump free batter.
  • The right consistency of the batter is that it should form a string when poured from a glass.
  • For making sugar syrup, take a vessel, add 11/2 cup sugar and 1 cup water to it to form sugar syrup. Boil it and stir occasionally until a single string is formed. Now turn off the stove and keep it aside.
  • Now the sugar syrup and the batter for making ghevar is ready.
  • Take a round, deep bottomed vessel and add the ghee to half of the vessel.
  • Switch on the stove and heat the ghee. To check the right temperature, drop one spoon of the batter and see whether it form bubbles.
  • Once the ghee is optimally heated, add 1/4 glass of the batter at the center of the vessel. It will form bubbles and start moving to the edges.  If enough ghee is not added then the batter will stick to the bottom.
  • Once the bubbles has stopped forming, add the same quantity of the batter at the center. the same step can be repeated for 4-5 times to form a proper disc. Fry it on both the sides by tilting.
  • After the ghever is completely fried take it with a rod and place it on a tissue paper to remove excess ghee.


  • Later transfer it to the sugar syrup and place it in it for 5 minutes or until the next ghevar is done.
  • Then place the ghevar in a plate to remove excess sugar syrup.You can also pour Rabdi on it to make Rabdi ghevar.
  • Garnish it with almonds and pistachios.


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