Jaipur, Rajasthan

Ghevar

A honeycomb disc of fried batter soaked in syrup. Teej and Rakhi in Rajasthan are not complete without it.

75 minTime

4 gProtein each

mildSpice

Teej and the monsoon sweet1 chapter · 1 min read

Make it your way

Grandma's wayHoneycomb fried batter, soaked in syrup.

The original

483kcalsame

4 gproteinsame

1 gfibresame

75minutessame

Classic ghevar.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Ghee¼ cup for the batter, the rest absorbed in frying

Milk½ cup, chilled

Water500 ml ice cold for batter, 150 ml for syrup

Sugar1¼ cups

Cardamom¼ tsp

Saffrona few strands

Pistachios1 tbsp, slivered

Method

5 steps

1Rub the solid ghee with an ice cube in a bowl until white and creamy.
2Add cold milk, then maida, then the ice cold water little by little to make a very thin, smooth batter.
3Heat ghee 8 cm deep in a narrow pan or ghevar ring. Pour a thin stream of batter into the centre from a height, wait for the froth to settle and repeat.
4When a hole forms in the middle, fry until golden and crisp. Lift out with a skewer and drain upright.
5Boil sugar, 150 ml water and cardamom to a one string syrup. Pour over the ghevar and top with saffron and pistachios.

Serve it like this

Cut the disc into wedges, serve one wedge per person on a plate, topped with malai, saffron and pistachio.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jaipur, Rajasthan

Ghevar

A honeycomb disc of fried batter soaked in syrup. Teej and Rakhi in Rajasthan are not complete without it.

75 minTime

4 gProtein each

mildSpice

Teej and the monsoon sweet1 chapter · 1 min read

Make it your way

Grandma's wayHoneycomb fried batter, soaked in syrup.

The original

483kcalsame

4 gproteinsame

1 gfibresame

75minutessame

Classic ghevar.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1⅔ cups

Ghee¼ cup for the batter, the rest absorbed in frying

Milk½ cup, chilled

Water500 ml ice cold for batter, 150 ml for syrup

Sugar1¼ cups

Cardamom¼ tsp

Saffrona few strands

Pistachios1 tbsp, slivered

Method

5 steps

1Rub the solid ghee with an ice cube in a bowl until white and creamy.
2Add cold milk, then maida, then the ice cold water little by little to make a very thin, smooth batter.
3Heat ghee 8 cm deep in a narrow pan or ghevar ring. Pour a thin stream of batter into the centre from a height, wait for the froth to settle and repeat.
4When a hole forms in the middle, fry until golden and crisp. Lift out with a skewer and drain upright.
5Boil sugar, 150 ml water and cardamom to a one string syrup. Pour over the ghevar and top with saffron and pistachios.

Serve it like this

Cut the disc into wedges, serve one wedge per person on a plate, topped with malai, saffron and pistachio.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ghevar

Make it your way

Ingredients

Method

Ghevar

Make it your way

Ingredients

Method

Make it a meal