Ghewar

Ghewar

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A festive Rajasthani sweet, known for its intricate honeycomb texture achieved by frying a thin batter in hot ghee until it forms delicate layers of crisp lace. Traditionally made for Teej and Rakshabandhan, it's soaked briefly in sugar syrup and finished with rich rabri and nuts. Fried in the Cumin Co. No 11 Enamel Cast Iron Kadhai, the deep, heavy base holds a steady oil temperature essential for the batter to form its signature porous structure.

The cookware that makes it

Sarso (Mustard)
Sarso (Mustard)
5.0
No. 11 Enamel Cast Iron Kadai LITE (3.9L)
₹4,809 ₹6,699
Save 28%
all
all
4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
Save 32%
Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
30 min
Cook
45 min
Total
75 min

Ingredients

1 serving
  • 1.0

    cup all-purpose flour (maida)
  • 2.0

    tbsp ghee, chilled

  • A few ice cubes
  • 2.0

    cups chilled milk or water, as needed

  • A pinch of saffron strands, for colour (optional)

  • Ghee, for deep frying
  • 1.0

    cup sugar
  • 0.5

     cup water
  • 0.25

    tsp cardamom (elaichi) powder
  • 0.5

    cup rabri (thickened, sweetened milk)

  • 8 – 10 almonds, slivered

  • 8 – 10 pistachios, slivered

  • A few saffron strands, for garnish

  • Edible silver leaf (varq), optional

Method

  1. In a Mixing Bowl, rub the chilled ghee into the flour with a few ice cubes until well combined. Gradually add chilled milk or water, whisking continuously, to form a thin, watery batter — much thinner than a regular pakora batter, almost like buttermilk.

  2. Rest the batter for 30 minutes. Whisk again before using; it should still be very fluid.

  3. Prepare the sugar syrup by simmering sugar and water together for 5 – 6 minutes until slightly sticky between your fingers. Stir in cardamom powder and set aside, keeping it warm.

  4. Heat ghee in the Cumin Co. No 11 Enamel Cast Iron Kadhai over medium heat until hot but not smoking.

  5. Pour a small ladle of batter directly into the centre of the hot ghee in a thin stream. It will sizzle and spread, forming a lacy, porous disc as it fries.

  6. Once the first layer sets and rises slightly, pour a little more batter around the edges and centre to build up the honeycomb structure. Continue this layering process patiently.

  7. Fry until the ghewar turns golden and fully set with a firm, lacy structure throughout, about 8 – 10 minutes per piece.

  8. Carefully remove using the Cumin Co. Silicone Spatula and a slotted spoon, draining excess ghee, then dip briefly in the warm sugar syrup.

  9. Place on a serving tray and top with rabri, slivered almonds, pistachios, and saffron. Finish with silver leaf if using.

Serving suggestions

Serve at room temperature, topped generously with rabri and nuts — best assembled just before serving so the ghewar stays crisp underneath the topping. Individual portions can be finished in Cumin Co. Ceramic Mini Cocottes.

Cumin Co. Expert Tip

Keep the batter and ghee at contrasting temperatures — a chilled batter poured into hot ghee is what creates the sudden steam and structure needed for the honeycomb effect; a warm batter will simply spread flat instead of layering.

Cleaning & care guide

Allow the Cumin Co. No 11 Enamel Cast Iron Kadhai to cool completely before straining out the used ghee. Wipe away residue with a paper towel, then wash with Cumin Co. Gleam Cream and the Cumin Co. Cleaning Scrub to keep the enamel coating glossy and residue-free.