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Dr.Chef Sangeeta Dhar

Pacific University,Hotel MGT.

Dr.Chef Sangeeta Dhar

HoneyComb GHEWAR Quiche


Dr.Chef Sangeeta Dhar

Ingredients for Ghewar

Ghee(clarified butter)- 1/4 cup

ice cubes- 5pcs

Milk- 1/2 cup

Refined flour- 2 cup

chilled water- 3.5 cups

lemon juice- 1

Ghee for frying

Ingredients for Quiche

Sliced Mushrooms- 100 gms

Chopped fresh spinach- 100 gms

Chopped onions- 50 gms

Chopped Garlic- 6 cloves

Chopped bell pepper- 50 gms

White sauce- 2 cup

Fresh Cream- 2 tbsp

Ricotta Cheese- 50 gms

Processed cheese- 25 gms

Salt and Crushed black pepper

Mix herbs- 1/2 tsp

Chilli flakes- 1/2 tsp

Butter- 1 tbsp

baking powder- 1/2 tsp


Ghewar Recipe

-Take 1/4 cup ghee and 5 ice cubes in a Mixer. Whizz it twice or until the ghee hardens up .Add half a cup of milk and blend it again. Add flour and water half the quantity at a time to make a smooth paste and then add the remaining flour and chilled water.Blend it to a smooth paste.

-Take a deep heavy bottom steel pan. Fill it with Desi Ghee leaving 2 inches from the brim and make it super hot. Pour the chilled batter drop by drop from 6-7 inches height. Repeat this process 6-7 times for a desired Ghewar.

Put it over butter paper to absorb excess ghee and keep it ready for quiche mix.

Quiche recipe

- Heat olive oil in a pan .Saute chopped garic and chopped onions until translucent . Add sliced mushrooms and bell pepper.Saute for few minutes.

-Add white sauce ,processed cheese , seasoning and cream. Finally add the baking powder and ricotta cheese.


Preheat oven at 220 degree C. Place the ghewar on the tray and place the quiche mixture over it.Bake it for 20 minutes. Allow it to cool down.

Cut into desired shapes and garish with local ker berries (capparis Decidua)/Capers.

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