By Aditi Saraswat
July 8, 2026
The Monsoon season, aka sawan, brings the festival of Teej, which feels incomplete without savouring crisp, syrup-soaked ghevar. Learn how to make this classic Rajasthani sweet using simple techniques that help you gain its signature honeycomb surface and will have a perfect crunch in every bite.
Make a runny batter with chilled ingredients that are responsible for ghevar's signature honeycomb texture. If the batter is thick, it won't spread evenly, resulting in a thick, heavy sweet.
Always fry the prepared batter in a very hot ghee or oil. If the temperature is too low, the batter will sink rather than be crisp.
Take a small portion of batter and slowly pour it from a height into the centre of the pan. This process helps create the lace-like holes that characterise authentic ghevar.
Never pour all the batter in one go. Let each layer settle before you begin to add the next. Slowly building the layers gives ghevar a crisp texture and a more sturdy appearance.
Dip the fried ghevar in warm one-string sugar syrup only for a few seconds. Over-soaking will soften the crisp texture of ghevar, making it soggy.