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Gujarati Gevar Recipe

Gujarati Gevar is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 5
Rated 5 based on 100 votes


  • 3 cups - plain flour
  • 1 cup - solidified Ghee
  • 4 - ice cubes
  • 4 cups - water
  • 1/2 cup - Milk
  • 1/4 tsp - yellow food color
  • 1 kg - Ghee (for deep frying)
  • For syrup:
  • 1.5 cups - Sugar
  • 1 cup - water
  • For topping: (optional)
  • 1 tsp - powdered Cardamom
  • 1 tbsp - chopped Almonds and Pistachios
  • 1 tbsp - Milk in which 1/2 tsp Saffron has been rubbed in
  • Silver foil
  • How to Make Gujarati Gevar:

    1. Prepare sugar syrup of 1 thread consistency.
    2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time rub the ghee vigorously.
    3. Take more ice cubes as required, till ghee becomes very white.
    4. Add milk, flour and 1 cup water.
    5. Mix it to make smooth batter.
    6. Dissolve colour in some water and add to the batter.
    7. Add more water as required.
    8. Batter should be fairly thin (it should run off easily when poured from spoon).
    9. Take an aluminium or steel cylindrical container (do not use lid).
    10. The height should be at least 12 inch. And diameter 5-6 inch.
    11. Fill half with ghee and heat.
    12. When ghee is smoky hot, take a 50 ml, glassful of batter.
    13. Pour in centre of ghee, slowly in one continuous threadlike stream.
    14. Allow foam to settle. Pour one more glassful in hole formed in centre.
    15. When foam settles again, loosen ghevar with an iron skewer inserted in hole.
    16. Lift carefully, at a slant, and place on wire mesh to drain.
    17. Keep hot syrup in a wide flat-bottomed container to fit in ghevar.
    18. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
    19. Pour some syrup evenly all over, keeping ghevar in a mesh placed over a container.
    20. Image courtesy: Onef9day/Wikimedia Commons


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