Ghewar, a popular dessert from the western Indian state of Rajasthan, is a crispy disc-shaped, honeycomb patterned sweet served soaked in sweet syrup. This delectable dessert is usually prepared on festivals and special occasions across North India.

Total time: 1 hour
Serving : 6 to 8 pieces


For ghewar:

  • 2 cups plain flour
  • 2 tbsp gram flour
  • 1/2 cup clarified butter (ghee)
  • 2 tbsp lemon juice
  • 1/2 cup chilled milk
  • 3 cups chilled water
  • 4-5 ice cubes
  • Oil for frying

For syrup:

  • 2 cups sugar
  • 1 cup water
  • 2 tbsp sliced almonds, pistachios
  • 1 tsp.cardamom powder
  • Few string saffron


Making sugar syrup:

  • Add water and sugar to pan and bring to boil to dissolve sugar
  • Lower to medium heat and occasionally stir the liquid to prevent burning, but not too frequently so that the sugar does not crystallize
  • Keep stirring until the liquid turns syrupy and attains a one-string consistency
  • Add cardamom powder and the saffron strings
  • Remove from flame and set aside to cool

Making ghewar:

  • Add the clarified butter along with ice cubes to a bowl
  • Mix the two together for about 5 minutes until it turns white, fluffy and creamy
  • Add plain flour over the creamed ghee and mix well
  • Pour in the chilled milk and stir to form a lump-free batter
  • Add water and lemon juice to the batter, and stir to a smooth-flow consistency
  • Half fill a thick bottomed pan with oil and bring to heat
  • Using a sauce dispenser, pour the batter from a relative height on to the hot ghee Bubbles start spluttering over the oil surface
  • Once the spluttering settles use a ladle to make an indent in center of the batter
  • Keep pouring the batter until the desired thickness is reached
  • Fry the ghewar until it turns a light brown color
  • Using a knife prise the ghewar from the sides of the pan
  • Using a fork, lift and hold the ghewar over the pan so the excess oil drips into pan
  • Transfer to a serving plate and pour the warm sugar syrup over each ghewar
  • Garnish with sliced nuts and rose petals before serving.
  • The ghewars can be safely stored at room temperatures for about a week.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to

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