Ingredients

• 1 cup maida (all-purpose flour)
• 3 tbsp ghee
• ½ cup chilled water (approx)
• ½ cup milk
• ¼ tsp cardamom powder

• Ghee for deep frying

• 1½ cups sugar
• 1 cup water
• 2 green cardamom pods
• Few saffron strands (optional)

Instructions

1. Prepare the Batter: In a bowl, rub ghee into maida until crumbly. Gradually add chilled water and milk to make a thin, lump-free batter.
2. Heat the Ghee: Heat ghee in a deep, wide kadai on medium heat. Ghee should be hot but not smoking.
3. Pour Batter: Carefully pour a ladle of batter from the side of the pan into the hot ghee. Allow bubbles to form.
4. Continue Layering: Once bubbles settle, pour more batter in the centre to build layers and create the honeycomb texture.
5. Fry Slowly: Fry on low to medium heat until ghewar turns golden and crisp. This takes time—do not rush.
6. Prepare Sugar Syrup: Meanwhile, boil sugar, water, cardamom, and saffron to make a one-string consistency syrup.
7. Soak Ghewar: Carefully remove fried ghewar and immediately dip into warm sugar syrup for even soaking.
8. Serve: Let excess syrup drip off. Serve plain or topped with malai and chopped nuts.

Why You’ll Love This Recipe

• Authentic Rajasthani festive sweet
• Crispy yet juicy texture
• Perfect for special occasions
• Rich ghee flavour
• Traditional halwai-style result

Common Mistakes

• Batter too thick
• Overheating ghee
• Pouring batter too quickly
• Skipping syrup consistency check

Variations

Malai Ghewar: Top with sweetened rabri.
Kesar Ghewar: Add saffron milk topping.
Dry Ghewar: Skip syrup soaking for crisp version.

Personal Note

Ghewar is one of those sweets that feels truly celebratory. The first time I made it at home, I realised how much patience goes into traditional sweets. The aroma of ghee and cardamom instantly brings festive vibes.