Ghevar
A giant hive of crispy bees! Rajasthan artistic sweets to celebrate the rainy season
Description
A sweet dropping very watery wheat batter bit by bit from high up into hot Ghee, frying into a disc with countless honeycomb-like holes, soaked in syrup.
Restaurants serving Ghevar
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Ghee
- Sugar
- Saffron
- Cardamom
- Pistachios
- Almonds
- Water
- Ice
Instructions
- Put Ghee and ice in a bowl, knead strongly by hand until white and whipped. Alternately add wheat flour and cold water to make a very watery batter.
- Heat massive Ghee (or oil) high in a deep pot, scoop batter with ladle, drop bit by bit like a thin line from high into the center.
- Fry until it becomes a honeycomb disc with a center hole. Remove, drain oil, pour sugar/saffron syrup generously to finish.
Learn more Spice, substitutes, tips
Key spices
Saffron、Cardamom
Substitutes at Japanese supermarkets
None
Pairing
Rabri(rich milk sauce)、Black coffee
Trivia
[Trend] A seasonal Rajasthan sweet made only during the 'Teej' festival celebrating the monsoon's arrival. The batter exploding in oil to set into a mesh is truly Indian confectionery art.
Eating tips & etiquette
[Unique Eating] Fill the holes of the crispy Ghevar generously with rich milk sauce (Rabri) and crushed pistachios, slice and eat like a cake!
Allergen
Wheat, Dairy, Tree nuts