Updated on Plant-Based and Vegan Recipes

Vegan Ghevar

Ghevar is a popular Indian dessert, often associated with festivals like Raksha Bandhan, Teej, and Holi. Traditionally made with refined flour, ghee, and sugar syrup, it has a distinctive honeycomb texture and is served with rabri (thickened milk), nuts, and saffron. However, if you’re following a vegan lifestyle, you might wonder if you can enjoy this treat without dairy. The answer is yes!

This Vegan Ghevar recipe replicates the authentic flavor and texture while using plant-based substitutes. Whether you are lactose-intolerant, vegan, or just looking for a healthier option, this recipe ensures that you don’t miss out on this delicious Rajasthani delight.

Why You’ll Love This Vegan Ghevar

✔ 100% Vegan – No dairy, but still the same rich flavor.
✔ Authentic Honeycomb Texture – Achieved using the right batter consistency.
✔ Perfectly Crispy & Light – Just like the traditional version.
✔ Festive & Flavorful – A great way to celebrate Indian festivals guilt-free.

Ingredients for vegan ghevar

For the Ghevar Batter:

  • 1 cup all-purpose flour (maida) (or whole wheat flour for a healthier option)
  • 2 tbsp cornstarch (for crispiness)
  • 2 tbsp vegan butter (or cold coconut oil for richness)
  • 1/2 cup chilled almond milk (or any plant-based milk like oat or soy milk)
  • 1 cup chilled water (adjust as needed for a thin batter)
  • 1/4 tsp baking powder (for better aeration)
  • 1/2 tsp cardamom powder (adds aroma and flavor)
  • 1 tsp lemon juice (helps with crispiness and prevents excess oil absorption)
  • Oil for deep frying

And the Sugar Syrup:

  • 1 cup coconut sugar (or jaggery for a healthier twist)
  • 1/2 cup water
  • 1/4 tsp cardamom powder (optional but enhances aroma)
  • 1/2 tsp rose water (adds a floral essence)
  • 1 tsp lemon juice (prevents crystallization of sugar syrup)

For Garnishing:

  • 2 tbsp chopped pistachios and almonds (adds crunch and richness)
  • 1 tbsp dried rose petals (for a festive touch)
  • 2 tbsp vegan rabri (optional – made with coconut or almond milk)

Step-by-Step Instructions For vegan ghevar

1: Prepare the Sugar Syrup

  1. In a saucepan, combine coconut sugar and water over medium heat.
  2. Stir occasionally until the sugar dissolves completely.
  3. Add cardamom powder, rose water, and lemon juice.
  4. Simmer for 5-7 minutes until it reaches a one-string consistency (sticky but not too thick).
  5. Turn off the heat and keep the syrup warm.

💡 Tip: If the syrup thickens too much, add a few drops of warm water to adjust consistency before using.

2: Make the Ghevar Batter

  1. In a mixing bowl, whisk vegan butter or coconut oil until soft and creamy.
  2. Add flour, cornstarch, baking powder, and cardamom powder.
  3. Gradually pour in chilled almond milk and water, whisking continuously to create a thin, lump-free batter. The consistency should be like buttermilk.
  4. Stir in lemon juice for crispiness.

💡 Tip: The batter should be very thin and pourable to achieve the signature honeycomb texture. If it’s too thick, add a little more chilled water.

3: Fry the Ghevar

  1. Heat oil in a deep, heavy-bottomed pan over medium-high heat.
  2. Once the oil is hot, pour a ladleful of batter from a height directly into the center of the oil. The batter will spread and form a net-like pattern.
  3. Let it fry until golden brown, without disturbing it.
  4. Gently lift it out with a skewer and let excess oil drain.
  5. Repeat the process with the remaining batter.

💡 Tip: Maintain the right oil temperature. If the oil is too hot, the batter won’t spread properly. If too cold, it will absorb excess oil.

4: Soak in Sugar Syrup & Garnish

  1. Dip the fried ghevar into the warm sugar syrup for a few seconds, then remove.
  2. Garnish with chopped nuts, rose petals, and a drizzle of vegan rabri.

How to Make Vegan Rabri (Optional Topping)

If you want to enhance your ghevar, pair it with homemade vegan rabri! Here’s how:

Ingredients for Vegan Rabri:

  • 1 cup coconut milk (or almond milk)
  • 1 tbsp cornstarch (for thickness)
  • 2 tbsp coconut sugar (or jaggery)
  • 1/4 tsp cardamom powder
  • A pinch of saffron strands
  • 1/2 tsp rose water

Instructions:

  1. Heat coconut milk in a pan over low heat.
  2. Dissolve cornstarch in a little water and add it to the milk.
  3. Stir continuously until the mixture thickens.
  4. Add coconut sugar, cardamom, saffron, and rose water.
  5. Let it cool before drizzling over the ghevar.

💡 Tip: You can also use blended cashews or almonds for a richer texture.

Serving Suggestions

✔ Serve warm or chilled, depending on preference.
✔ Top with vegan rabri for extra creaminess.
✔ Pair with masala chai for a festive treat.

FAQs

Q1. Can I make this ghevar gluten-free?

Yes! Replace all-purpose flour with a gluten-free blend. Add a bit of extra cornstarch for crispiness.

Q2. Can I bake ghevar instead of frying?

Traditional ghevar is deep-fried for its signature texture, but you can try air-frying at 180°C (356°F) for 10-12 minutes. It won’t be as crisp but is a healthier alternative.

Q3. What plant-based milk works best for vegan ghevar?

Almond milk is preferred for a neutral taste, but oat milk or soy milk also work well. Avoid coconut milk in the batter, as it can make it too dense.

Q4. How long does vegan ghevar last?

Store plain ghevar in an airtight container for up to 3 days. Once soaked in syrup, it is best eaten fresh.

Final Thoughts

This Vegan Ghevar recipe is proof that you can enjoy traditional Indian sweets without dairy. It retains the crispy texture, rich flavors, and festive charm while being plant-based. Whether for Teej, Raksha Bandhan, or just a sweet craving, this recipe will satisfy your taste buds.

Recommended Articles