By Garima Johar
July 17, 2026
Ghewar is a quintessential part of the monsoon season. Flooded across Indian sweet shops and Instagram feeds, to take out the guilt of eating sweets, here’s how you can make sugar-free ghewar.
For The Ghewar: ¼ cup ghee 1.5 cups maida 3-4 ice cubes Oil for deep-frying For The Sugar-Free Syrup: 1 cup water 2-3 tbsp erythritol or a heat-stable sugar substitute ½ tsp cardamom powder A few drops of rose water For The Malai: 3 cups full-cream milk 2-3 tbsp erythritol A few cardamom pods Sliced almonds and pistachios Dried rose petals for garnish
Mix ghee, crushed ice, flour, and water to make a smooth batter for ghewar.
Simmer water with erythritol to make a consistent syrup. Add cardamom powder and rose petals.
Simmer milk to make the malai rabri. Add the sugar substitute and cardamom pods. Let it cool.
Heat some oil in a pan. Pour a spoonful of batter into the hot ghee, creating a concentric circle.
Deep-fry for a crispy ghewar. Once fried, soak in the sugar-free syrup for a few seconds.
Pour the malai on the ghewar. Garnish with sliced nuts and rose petals.