Ghewar is not just a sweet—it’s a beautiful symbol of Indian festivities, tradition and togetherness. Its delicate, crispy, honeycomb-like texture soaked in sweetness makes every bite feel festive. Especially during Teej and Raksha Bandhan, Ghewar brings the taste of tradition to the celebration and reminds us of the beautiful flavours passed down through generations. “Har celebration ki mithaas, parampara ke swaad ke saath — Ghewar!” #FEAST26
Prepare the batter: Take ghee in a bowl and whisk until smooth and creamy. Add maida gradually and mix well.
Add ice-cold water little by little, whisking continuously to make a very thin, lump-free batter. Add milk, lemon juice and sugar. The batter should be much thinner than dosa batter.
Heat the frying pan/kadhai: Use a deep, preferably heavy-bottomed pan. Fill it with ghee/oil to about 3–4 inches deep and heat it well.
Make the Ghevar: Take a ladleful of batter and pour it slowly into the centre from a height. Be careful as the hot fat will bubble vigorously.
Let the batter fry for about 30–40 seconds. Then make another thin pour around the centre. Continue adding batter in layers until you get the desired thickness.
Make a small hole in the centre if needed and fry until the ghewar becomes deep golden and crisp.
Carefully remove it and place it on a wire rack or tilted plate to drain excess ghee.
Sugar Syrup: Boil sugar and water together until you get a sticky one-string syrup. Add cardamom and saffron.
Dip or drizzle the warm syrup over the ghewar and let the excess drain.
Top with thick rabri, pistachios, almonds, saffron and rose petals.
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