Ghevar

Ghevar is a traditional Rajasthani dessert, popular in the northern Indian states of Rajasthan, Haryana, Delhi, Gujarat, western Uttar Pradesh, and parts of Madhya Pradesh. It is a disc-shaped sweet made with all-purpose flour and soaked in sugar syrup. Ghevar is often associated with the Teej festival and is commonly prepared during the monsoon season, which coincides with the festival.

Ingredients and Preparation

The primary ingredients of Ghevar are all-purpose flour, clarified butter (ghee), milk, and sugar. The batter is prepared by mixing flour and melted ghee, to which cold milk is added to achieve a smooth consistency. This batter is then poured into a specific mould or a deep-fried pan, and deep-fried in ghee until it turns golden. The fried disc is then soaked in sugar syrup and garnished with silver leaf (varak), chopped nuts, and saffron.

There are several variations of Ghevar, including plain, mawa (milk solids), and malai (cream) Ghevar. The mawa Ghevar is filled with a thick layer of mawa or khoya, while the malai Ghevar is topped with a layer of malai or rabri.

Cultural Significance

Ghevar holds a significant place in Rajasthani culture and tradition. It is particularly prepared during the Hindu month of Shravan (July-August), which is considered auspicious for weddings and festivals like Teej and Raksha Bandhan. The sweet is often shared among friends and family as a symbol of love and brotherhood.

Nutritional Value

Ghevar is high in calories due to the generous use of ghee and sugar. However, it also provides a good amount of energy, making it a popular choice during fasting periods. The addition of nuts and saffron also adds to its nutritional value, providing essential vitamins, minerals, and antioxidants.

See Also

• Rajasthani cuisine
• Indian sweets
• Teej Festival