1 3/4 cups (200 grams) plain flour (maida)
1 tbsp (10 grams) arrowroot or cornflour
1/4 cup melted ghee, cooled
a few drops kewda essence

For the sugar syrup
1 cup sugar
1/2 cup water

Method

For the sugar syrup

Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
Remove from the heat and keep warm.

How to proceed

Combine the flour, arrowroot and melted ghee in a bowl.
Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
Keep the batter in a cool place away from the heat.
Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
When the froth subsides, pour in another spoonful in the centre in a thin stream.
Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
Immerse in sugar syrup, drain quickly and place on a serving plate.
Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.

Tips

You have to buy special ghevar mould to make this delicacy.
You can also use a primus stove ring of size 4 [75mm. (3") in diameter] to obtain 25 ghevars.
Alternatively, you can use a large mould to get fewer ghevars in which case the cooking time will increase.
SERVING SUGGESTION :
You can also top the ghevar with quick rabdi.

Ghevar recipe with step by step photos

like ghevar recipe

Like ghevar recipe | Rajasthani ghevar | aunthentic ghevar | halwai style ghevar | then do try other ghevar recipes also:
- malai ghevar recipe | rabdi ghevar | ghevar with rabri |
- dal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma |

what is ghevar made of?

ghevar recipe | Rajasthani ghevar | aunthentic ghevar | halwai style ghevar | is made of cheap and easily available ingredients in India: For the Ghevar: ¼ cup ghee, 1 1/2 cups plain flour, 3 to 4 ice cubes and Ghee for deep-frying. See the below image of list of ingredients for malai ghevar.
For the sugar syrup: 1 cup sugar, ½ tsp cardamom powder and few saffron strands. See the below image of list of ingredients for malai ghevar.

how to make batter for ghevar

In a deep bowl, add ¼ cup ghee.
Add 3 to 4 ice-cubes. Rub it well for 3 to 5 minutes until the ghee turns light and fluffy.

Add 1 ½ cups of plain flour (maida).
Mix it with your fingers to form a crumbly texture.
Add gradually 2 cups chilled water and whisk it till no lumps remain.
The batter should be of kadhi consistency.
Transfer ¾ cup mixture into a squeeze bottle, until you make 1 ghevar put the remaining batter in the fridge.

how to proceed to make ghevar

Heat ghee in a deep ganj shown in the image.
Once hot, pour the batter in the centre in one string.
It starts spluttering and settles along the sides of the Ganj.
Once the spluttering reduces, continue pouring the batter little by little to make thick ghevar.
Loose the sides of the ghevar using a knife gently.

how to make sugar syrup

how to serve ghevar

tips to make ghevar

Make sure ghee should be hot enough everytime you make ghevar.
Do not add too much batter at a time, as it splutters and settles at the sides of the ganj. Once the spluttering reduces keep pouring little batter in the centre.
Do not pour hot sugar syrup on the ghevar.
Pouring sugar syrup on the ghevar placed on the rack ensures that the excess sugar syrup is drained.