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veg
Sugar-Free Ghevar with a Twist ✨
By Ipshita Mukherjee
⏳ Prep Time: 45 minute
26 Aug 2026
2026-08-26T08:28:01.000Z
17.06
Nutritional Overview
Calories
1706 kcal
Protein
16 gm
Carbs
37 gm
Fats
166 gm
Ingredients
Whole wheat flour 30 g
Almond flour 28 g
Ghee 28 g
Ice cubes 4
Ice-cold water – ¼ cup (60 ml)
Additional ice-cold water – 3 tablespoons (45 ml)
Oil for cooking – approximately 3 g absorbed per ghevar
Sweetener
Water
Saffron
Cardamom pods 4
Milk 500ml
Bay leaves
Pinch of salt
Method
Step 1
Prepare the Ghevar Batter In a mixing bowl, whisk the ghee with the ice cubes until smooth and creamy. Add the whole wheat flour and almond flour. Mix well. Add ¼ cup ice-cold water little by little while whisking continuously. Gradually add the remaining tablespoons ice-cold water to make a thin, free-flowing batter. Remove any remaining ice cubes.
Step 2
Cook the Mini Ghevars heat an appe pan and add oil to the cavities being used. Pour a small amount of batter into the centre of each cavity. It should immediately bubble and spread. Allow the bubbling to settle, then add another small pour in the centre. Continue the pour → bubble → settle → pour again process until the ghevar develops a lacy honeycomb structure. Cook until golden, crisp and honeycombed. Remove carefully and drain any excess oil. Repeat with the remaining batter, keeping the batter cold throughout. Keep the cooked ghevars aside.
Step 3
Prepare the Saffron-Cardamom Sweetener Syrup In a saucepan, combine the sweetener and water. Add saffron and crushed cardamom. Bring to a gentle simmer and cook for about a minute to infuse. Remove from the heat and allow it to cool slightly. Lightly drizzle or spoon the syrup over the ghevars. Do not soak them.
Step 4
Prepare the Rabri bring the milk to a boil in a heavy-bottomed pan. Add the bay leaves and crushed cardamom. Reduce the heat to low and simmer gently. Scrape the sides occasionally, allowing the milk to reduce and thicken. Continue cooking until the rabri becomes thick and creamy. Add sweetener and pinch of salt to taste and mix well. Remove the bay leaves and allow the rabri to cool completely. Chill if desired.
Step 5
Assemble Arrange the mini ghevars on a serving plate. Lightly drizzle saffron-cardamom syrup over each one. Add a spoonful of rabri in the centre, keeping the crisp jaali edges visible. Garnish with chopped pistachios. Serve immediately for the best crisp-and-creamy contrast.
Step 6
The magic of ghevar is in the cold batter, hot oil and small successive pours. Letting the bubbling settle before adding the next little pour helps create that beautiful honeycomb jaali. Keep the syrup light so the ghevar stays crisp, and add just enough rabri in the centre for balance. It still feels festive and traditional, but with an Ippitizer twist. Tips * Keep the batter, water and utensils cold. * The oil should be hot but not smoking. * Do not over-syrup the ghevars. * Add rabri only just before serving. * Plain ghevars can be stored in an airtight container for up to days. * Rabri can be refrigerated for – days.
Step 7
Approximately % of the prepared rabri was used for ghevars; about % remained.
