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Ghevar or Ghewar (Devanagari:घेवर) is a Rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup.[1] It is traditionally associated with the month of Shravan and the Teej and Raksha Bandhan festivals.[2][3] It is a part of Rajasthani tradition and is gifted to newly married daughter on Sinjara, the day preceding Gangaur and Teej. Laxmi Mishthan Bhandar of Jaipur is credited for producing finest Ghevar in India. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh, and Madhya Pradesh. Ghevar is exported to foreign countries too.

Ghevar

Course	Dessert
Place of origin	India
Region or state	Rajasthan
Main ingredients	Maida, Ghee, Sugar, Milk
Ingredients generally used	Almonds, Pistachio, Saffron, Green Cardamom, Kewra
Variations	Mava Ghevar, Malai Ghevar, Paneer Ghevar
Media: Ghevar

Ghevar is savored by MasterChef Sanjeev Kapoor too. Ghevar made its way into the coveted MasterChef Australia when Depinder Chhibber served the sweet in audition round of Season 13.

Preparation

Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup.[1][4] Flour, ghee, milk, and water are mixed to make a batter. The batter is then poured in ghee in disc shape and is fried to a golden honeycomb-like texture.[3] Common toppings include saffron, spices and nuts.[5]

Variation

Ghevar comes in multiple varieties, including plain, mawa, and malai ghevar.[1] Jaipur's LMB introduced variations like Paneer (cottage cheese) Ghevar in 1961. Ghevar can be soaked in sugar-water syrup or is often topped with rabdi.[5][6]A special variation for weight watchers and Diabetics is its sugar free version available now a days.

References

Ghevar

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