DISH RESEARCH · Dessert

Ghevar

Also known as: घेवर

Manali Singh’s selected Ghevar beats ghee, cold whole milk, cold water and flour into a cardamom-saffron batter, fries layered discs in the author’s oil-and-ghee mixture, and coats them with its own sugar syrup, nuts and ready rabdi.

About Ghevar

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Manali Singh presents Ghevar as a sweet associated with Rajasthan and Northern India, especially Teej and Rakhi. Her selected flour-batter preparation makes delicate, web-patterned discs that are coated with sugar syrup.

Ghee is beaten with cold whole milk and ice-cold water, with flour added in stages. Cardamom powder and saffron join the mixture as it becomes smooth and freely pourable.

The author uses both oil and ghee for frying. Small portions of the same batter are poured into the center in successive layers, leaving an opening through which the finished disc can be lifted.

The separate sugar-and-water syrup is made before the batter. In the selected finishing route, the fried disc is placed on a plate and drizzled evenly with that same warm syrup.

Chopped nuts and ready rabdi are added as toppings. The source describes a crisp, delicate structure; mawa-based versions, optional yellow coloring and silver decoration remain separate choices.

Explore ingredients See countries & cuisines

Dish type: Dessert
Preparation: Read the preparation
Twelve observed foods: full eleven92–103 omit optional yellow color99, split actual frying OILANDGHEE115 into two named allocations despite OR100, add ready RABDI121. Batter ghee92/whole milk93/ice-cold water94/flour95 grain None/cardamom96 variety unknown/saffron97 beaten in staged SAME portions110–114, conditional extra SAME batter water114. Own sugar102/water103 syrup107108, endpoint one-string108 attributed not validated safety requirement; warm120 describes syrup not whole final category. Pour repeated batter portions116117 into SAME frying mix115, retain center opening117/layer118/remove119, drizzle selected SAME syrup120 rather dip alternative. Unknown nuts98 topping plus ready rabdi121 prior recipe held, optional silver29 intro and yellow99 not selected. Whole food thermal None121, India31 direct Northern India food association. No safe frying45/47/72 guarantee, no serving-quantity precision or dietary absence promise.

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Ingredients in Ghevar

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Wheat flourbase
Cow Milkbase
Whole Almondgarnish
Gheeother
Sugarother
Pistachiogarnish
Creamtopping
Batterbase

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

India

Cuisines & regions

Rajasthani Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: India
Cooking traditions: Rajasthani, North Indian / Manali flour-batter Ghevar

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Ghevar – How to make Ghevar