As soon as the month of Sawan begins, the brightness of Teej-festivals has increased in the markets. Ghevar has the most special place among the sweets displayed in shops. Traditional Rajasthani Ghevar is excellent in taste, but it is generally considered very difficult to make it in large size at home. People often shy away from making it at home due to lack of big utensils and halwa-like agility. There is an easy solution to this problem – ‘mini ghevar’ made in appe or idli maker.

Sawan Special: Make crispy ‘mini ghevar’ like confection at home without any hassle, note down the easy recipe

Ingredients required to make Mini Ghevar at home

To prepare Lattice Mini Ghevar like Halwai in less time and limited resources, the following ingredients will be required:

• Flour: 1 cup
• Corn flour: 1 teaspoon
• Desi Ghee: 1/4 tsp (for batter) + as required for baking
• Ice cubes: 4-5
• Lemon juice: 1 teaspoon
• Sugar (for syrup): 1 cup
• Water: 1/2 cup
• Milk Rabdi: Prepared from 1 liter milk
• Saffron and cardamom: 4-5 crushed cardamoms and a pinch of saffron
• Dry fruits: 1 cup (finely chopped almonds, pistachios and cashews)

Step by Step: How to Prepare Mini Ghevar

The entire process of making mini ghevar is divided into three main parts—preparing the batter, making a string syrup and baking the ghevar in the appe mould.

1. How to Make the Perfect Lattice Batter?

First of all, add 1/4 teaspoon ghee and 4-5 ice cubes in a mixer jar and blend it well, until it becomes white like butter. After this, mix flour, corn flour and 1 teaspoon lemon juice in the jar. Add cold water little by little and stir until a very thin and smooth solution is formed. Keep in mind that there should not be even a single lump in the solution.

2. Preparing a string syrup

In a small vessel, add 1 cup sugar and 1/2 cup water and boil on medium flame. To clear the syrup, you can add 1 spoon milk in it. Also add cardamom powder and saffron threads. After boiling for 4-5 minutes, add a few drops of lemon juice (this prevents the syrup from freezing). Try sticking a drop of syrup between your finger and thumb, when a string starts forming, turn off the gas.

3. Roast ghevar in appe/idli mold and serve.

Now heat the appe or idli mold on medium flame and apply some ghee in each dish. When the mold is hot, add the flour mixture little by little in between. As soon as the solution goes into the hot ghee, it will start taking a mesh form. Fry it until it becomes light golden and crispy. When the ghevar is ready, take it out carefully and dip it in hot syrup and keep it in a plate. Garnish with thick rabri and chopped dry fruits and serve.

Expert Tip (Chef Note)

“The lattice in ghevar is formed only when the batter is very cold and the ghee or oil in the mold is very hot. It is this difference in temperature that gives the traditional lattice texture to ghevar.”
— Master Chef Desk, Local Food Guide

Balance of taste and health

There is often doubt about the quality of oil and syrup used in Ghevar purchased from the market. Homemade mini ghevar are not only pure, but due to their small size you can also control your calorie intake easily. This Saavan, definitely try this recipe at your home.