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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Ghevar (Rajasthani Honeycomb Fritter)

Serves 10 pieces Time 2 hours Difficulty 3/5 Ingredients 6 Steps 13
Ghevar (Rajasthani Honeycomb Fritter)

Ghevar is an Indian delicacy originally from the state of Rajasthan. It is made with a round mold and has a crispy but porous texture. The following recipe has been entered with inputs from Tarla Dalal recipe book.

Ingredients

Sugar syrup

  • 1 cup white granulated sugar
  • ½ cup water

Ghevar

  • 1 ¾ cups (200 grams) plain flour (maida)
  • 1 tbsp (10 grams) arrowroot starch or cornstarch
  • ¼ cup melted ghee, cooled
  • A few drops kewda essence (extract of Pandanus flower)

Steps

Sugar syrup

  1. Combine sugar and water in saucepan. Simmer to 1-string consistency syrup.
  2. Remove from heat. Keep warm.

Ghevar

  1. Combine flour, arrowroot and melted ghee in bowl.
  2. Add 1 cup water in thin stream, very gradually, whisking continuously. Form an emulsion; water and ghee must not separate.
  3. Add 2 more cups water in thin stream, whisking continuously. Ghee and water must not separate.
  4. Batter should be very thin coating consistency, a little thinner than crêpe batter. Add more water if required. Keep batter in cool place away from heat.
  5. Add melted ghee to kadhai or other pot/pan. If desired, place ghevar mould or metal ring mould in pan. Ghee should reach ¾ of mould height.
  6. Heat pan over medium heat. Pour a ladleful of batter in very thin stream into centre of mould. Batter should froth and move toward edges.
  7. When froth subsides, add another spoonful to centre in thin stream. If batter builds up in centre, push toward edges with skewer to keep a hole in centre. Repeat seven times.
  8. Increase heat. Pour a few ladlefuls of hot ghee into centre to help ghevar cook.
  9. When centre is firm and cooked and whole thing is golden brown, insert wooden skewer in centre. Pull ghevar gently out of ghee. Drip off excess ghee.
  10. Immerse ghevar in sugar syrup. Drain quickly. Place on serving plate.
  11. Repeat cooking with remaining batter to make 9 pieces.

Notes from the original

  • A mould is not required to cook the ghevar; if the pot containing the ghee has a small enough diameter, it will act as the mold to shape the ghevar.
  • Usually ghevar is served with piping hot rabri, a variety of very thick sweetened milk.

Source. Adapted from “Cookbook:Ghevar (Rajasthani Honeycomb Fritter)” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Paneer ghevar.jpg by Meghana78, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.