• 4 Cups flour
  • 2 Cups ghee
  • 4 Cups water
  • 1 Cup milk
  • 1 tbsp Almonds (chopped)
  • 1 tbsp Pistachios (chopped)
  • 1 tsp Cardamom powder
  • 1 tsp Saffron (soaked in milk)
  • 1 1/2 Cups sugar
  • 1/2 tsp Yellow colour


  • Mix flour, ghee, milk and 3 cups of water to make a batter.
  • Dissolve colour in the remaining water.
  • Mix the coloured water to batter.
  • Take an aluminium or steel cylindrical container.
  • Cylinder should have a height of at least 12", and a diameter of 5-6".
  • Fill half of the cylinder with ghee and heat.
  • Once the ghee is hot, pour a glass of batter in the centre of ghee.
  • Allow foam to settle.
  • Pour a glassful of batter in ghee again.
  • Once the foam gets settled again, place ghewar on mesh.
  • Prepare sugar syrup of one tar consistency.
  • Dip ghevar in syrup so as to remove the extra oil.
  • Keep it for cooling.
  • Pour few drops of saffron water.
  • Sprinkle chopped almonds, pistachios and cardamom powder.
  • Ghevar is ready to serve.
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