It's crunchy and light yet syrupy, and is usually topped with a liberal spread of malai (milk cream)! Heard enough to take that leap of faith, haven't you? The tradition of Rajasthan cuisine holds close to its heart, and with pride, the Ghewar.


3 cups white flour
1 cup ghee (firm)
3-4 ice cubes
½ cup milk
¼ tsp yellow food colour
1 kg ghee

The syrup

 1 ½ cup sugar
 1 cup water

To decorate

1 tsp cardamom (powdered)
1 tbsp almonds (chopped)
1 tbsp pistachios (chopped)
1 tbsp milk
1 tsp saffron
Silver foil


Boil the sugar and water to make a syrup and keep aside.
Add the ice cubes one after the other to the firm ghee and mix well using your hands.
Keep mixing till the ghee turns white in colour.
To this, add the white flour, milk and one cup of water.
Mix well and keep adding water till the batter is consistent enough to be poured. (Not too runny)
Now it time for the colour which is dissolved in a little water.
Heat half the ghee in an aluminum vessel. (ghewar moulds are available in the market or round aluminum or steel vessels may also be used. An ideal vessel would be one of about 6 inch diameter and 12 inch height.)
Take a 50ml glass full of batter and pour into the hot ghee without any interruptions
When the froth settles, pour another glassful of batter into the hollow formed in the centre of the frying batter.
When done, using a thin iron rod, pull out the ghewar from the mould from the centre, slowly and then from sideways.
The ghewar taken out is now placed on a wire mesh to drain excess ghee.
Pour out the sugar syrup into a wide dish. Now dip the ghewar into the syrup and place back on the wire mesh. A vessel may be placed on the ghewar to drain out excess syrup.
When it cools, roll out in a silver foil.
Decorate with saffron dissolved in milk, with cardamom, almonds and pistachios.
Your ghewar is now ready.