Ghewar or #Ghevar | 3 TYPES - PLAIN GHEWAR, RABRI GHEWAR, CUSTARD CREAM GHEWAR | #shorts #monsoon

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 29.5K views Jul 11, 2022

Ghewar is a traditional dessert from Northern India. Rajasthan is usually credited with preparing Ghewar, through Uttar Pradesh, Haryana, Delhi and Gujarat also prepare this dessert. It is one dessert that is a piece of art and strongly defines the culinary might of the Indian halwai. Ghevar (3 Types - Plain Ghewar, Rabri Ghewar, Custard Cream Ghewar)

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR GHEVAR BATTER

Desi Ghee - 63gm
Water - 1100ml
Maida - 250gm
Oil/Desi Ghee - for frying up to 1.5L
Ice - few

FOR SUGAR SYRUP

Sugar - 2cups
Water - ½ cup
Cardamom powder ½ tsp

FOR RABRI

Milk - 1lt
Sugar - 2tbsp
Cardamom powder - ½ tsp

FOR CUSTARD CREAM

Custard powder (vanilla) - 5 tbsp
Sugar - 4 tbsp
Milk - 1lt
Butter (salted) - 1tbsp
Whipped Cream - 2cups
Pipping bag - 1no

FOR TOPPINGS & GARNISHES

Pistachios Chopped - a handful
Almonds Chopped - a handful
Cashewnuts Chopped - a handful
Mango diced - ½ cup
Berries - ½ cup
Mint leaves - few
Note for equipment required -
We would also need a wooden stick for picking ghewar.
We need a large kadai or can use a flat pan along with rings.

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Ghewar or #Ghevar?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.