7 Do's And Don'ts Of Making Rajasthani Sweet Ghevar At Home

Boasting crunchy texture, cobweb-like structure, and the right amount of sweetness, ghevar is a Rajasthani monsoon delight, which is quite famous in North India. Available in various flavours and toppings, it is every person’s go-to sweet dish when the rains start pouring.

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The disc-shaped traditional Indian sweet is prepared using ghee, refined flour, and sugar syrup. Its golden-brown hue and round shape make it irresistible for anyone with a sweet tooth. The dish has been presented as a challenge on MasterChef India multiple times proving how complex it is to ace it. If you are making it at home, note these do’s and don’ts to make perfect ghevar to satisfy your cravings.

Use Cold Water To Prepare Batter

When you prepare the batter for ghevar, always use cold water. You can also use ice. This will ensure that the texture is crispy. While you should be able to drop the batter from the nozzle of the ketchup bottle, it should not run like water. The batter will not be able to hold itself in oil. The concoction should not be thick either, it will lead to uneven cooking.

Don’t Overmix The Batter

Since the ghevar is made using flour, you should not go overboard with mixing. This will lead to the development of gluten. If that happens, forget the crispy texture, the sweet disc will turn out chewy. It will further absorb the sugar syrup in a large quantity. Once you have a lumpless mixture, stop stirring and start making the ghevar.

Use Heavy-Bottom Pan For Deep Frying

After preparing the batter, you have to deep-fry the ghevar in ghee. For this process, do not take a lightweight pan. Try to use a heavy-bottom kadhai for this process. It will allow the sweet dish to submerge in the oil without burning. Moreover, such a utensil will ensure equal distribution of heat.

Don’t Rush Frying Process

Since the consistency of the batter is runny, it needs time to fry. If you rush the process, ghevar will be half-cooked. Hence, allow the batter to come to the surface and turn brown and crispy. Keep pouring the batter gradually to make web-like structures and allow them to cook without stirring too much.

Drain Excess Oil

When the ghevar is deep-fried, take it out, and put it on a paper towel so it can absorb the oil. If the crispy disc contains a lot of oil, it will not be able to absorb the sugar syrup and its texture will also be compromised. If you are preparing multiple discs at home, you don’t want to ruin the sugar syrup with excess oil in the ghevar.

Don’t Overcrowd The Pan

One of the things you need to keep in mind while making ghevar is not to overcrowd the pan. It will affect the heat supply and discs will take more time to cook. In the meantime, you should also stir the batter to prevent the flour from settling at the base of the container. When you add the batter, don’t overload the kadhai with it. Make sure to pour it gradually. 

Cook On A Medium Flame

When you are deep-frying any ingredient that requires time and continuous exposure to heat, make it a thumb rule to maintain medium flame. The kadhai will be continuously exposed to the right amount of fire needed to maintain the temperature and the batter will also not burn. High or low flames increase the chances of burning or undercooking.