Ghevar

 

Every recipe I share has a story, but this one, this one holds a special place in my heart. It’s not just about cooking; it’s about a promise, a moment of helplessness, and the kind of love that makes you do the impossible.

About eleven years ago, my daughter, who is celiac, visited one of our close relatives with her father. When she came back, her little eyes lit up as she tried to describe a sweet she had seen there. In her own adorable, childish way, she asked me what it was. I didn’t think much of it at the time—just another busy day, chores piling up—but something about her question lingered.

A few minutes later, a thought struck me. Why was she asking about that sweet with so much curiosity? I paused everything and sat down beside her. That’s when she said something that broke me a little inside: she had seen a sweet at the relative’s house and wanted to eat it so badly—but she knew she couldn’t because of her gluten allergy.

That moment crushed me. As a mother, it’s heartbreaking when your child has a craving you can’t fulfil; especially when they know they’re missing out. For a second, I wished the world would stop eating things she couldn’t have. But instead of dwelling on that sadness, I turned it into something meaningful.

We sat together and played a little guessing game, trying to crack the mystery sweet. One by one, I listed all the usual suspects until I said the word “Ghevar.” Her face lit up. That was it.

That day, I made a promise to her and to myself, that one day I would make a gluten-free Ghevar just for her.

It took me six months of trial and error, of flour substitutions and failed attempts. But when I finally got it right and served it to her, the smile on her face made every effort worth it. That was the first time she had Ghevar—and now, I make it every Rakshabandhan. It’s become a tradition, a little celebration of love, resilience, and the joy of finding ways to include everyone at the table.

I hope this recipe brings as much happiness to your home as it brought to ours.❤️

 

||Ingredients||

For ghewar

Gluten free maida replacer - 2 cups

Gluten free besan - 1/2 tsp

Clarified butter (ghee) - 1/2 cup

Ice cubes - 5-6 

Lemon juice - 1 tbsp

Milk - 1/4 cup (chilled)

Water - 4 cups approx ( chilled)

Clarified butter (ghee) - for frying

 

For sugar syrup

Sugar - 2 cups

Water - 1 cup

Saffron strands - 8 to 10

Cardamom powder - 1/2 tsp

Few drops of lemon juice 

 

For Rabri (Thick Sweet Malai)

Full cream milk - 1 litre

Sugar - 1/4 cup

Saffron strands - 8 to 10

Cardamom powder - 1/2 tsp

Chopped dry fruits for garnishing

 

||Method||

 

For ghewar

In a large bowl add clarified butter and few ice cubes. Cream the clarified butter using your hands, make sure the ghee gets cold with ice.

When this mix starts getting a little solidified take out the ice and smoothen the ghee and make sure no grains are left in the ghee.

Now add little by little maida replacer and water into it. Also add milk and besan and mix it with the help of your hands. Also add lemon juice and make a batter of smooth and flowing consistency.

Now heat a kadhai (wok), add clarified butter and place a ghewar mould in it (you can make it without mould also in a thick bottom sauce pan). Once the clarified butter is hot start pouring batter with the help of a serving spoon. The batter will splatter and then forth subside, repeat the process 8 to 10 times to make a little height only in the centre of the pan.

Once you have poured enough batter, add hot clarified butter on the top of the ghewar. (Use the hot clarified butter which is in the pan)

When the sides start to release the mould, take out the ghewar with the help of a knife or butter knife. Place it into a stainer.

 

For sugar syrup

Heat a pan, add sugar and water in it.

Cook the syrup on medium-high flame for about 8- 10 minutes. Then add cardamom powder and saffron, mix well.

Consistency should be little thicker than 1 string consistency. Now switch off the flame and add few drops of lemon juice.

 

For Rabri (Thick Sweet Malai)

Heat a pan and add milk in it. Let it come to a boil. Then add saffron, sugar and cardamom to it.

Continue stir it on medium flame until it becomes thick like rabri .

 

For Assembling

Place a bowl over a plate and put the ghewar on it. Spread the sugar syrup with a spoon on the top of the ghewar. Also spread a generous amount of rabri and garnish with some dry fruits and serve.

 

||Notes||

It is very important that the batter is cold while pouring into the clarified butter for the honeycomb texture.