By Akshara
August 28, 2026
Ghevar is a quintessential traditional sweet that takes centre stage during festive seasons. This rich variation elevates the porous honeycomb pastry by crowning it with an assortment of premium mixed nuts. Dropping cold batter into hot pure ghee creates the signature crisp texture that absorbs the fragrant cardamom sugar syrup beautifully. Topped with slivered almonds, pistachios, and saffron, this decadent dessert offers a highly visual and indulgent experience for festive gatherings.
1.5 cups plain flour  1/4 cup solid pure ghee  1/4 cup cold milk  2.5 cups ice cold water  1 cup white sugar  1/2 cup water for syrup  1/2 teaspoon cardamom powder  1/4 cup mixed dry fruits (almonds, pistachios, cashews), finely slivered  Pure ghee for deep frying
Rub the solid pure ghee with an ice cube in a large bowl until it turns white and creamy, then whisk in the plain flour, cold milk, and ice cold water gradually to form a completely smooth and thin batter.
Heat pure ghee in a deep vessel and pour the cold batter in a thin continuous stream from a height into the centre, waiting for the bubbles to settle before adding more to build a porous disc.
Fry the ghevar until golden brown and crisp, carefully remove it with a wooden skewer, and place it on a wire rack to drain all the excess ghee.
Boil the white sugar and water to a one string consistency to make the syrup, flavour it with cardamom powder, and pour it evenly over the drained ghevar.
Garnish the sweet generously with the finely slivered mixed dry fruits and allow the syrup to set completely before slicing and serving.