Ghevar

 ( Indian Cuisine ) 

Ghevar or ghewar is a disc-shaped Rajasthani sweet with a honeycomb-like texture, made from ghee, maida, and sugar syrup.

It is traditionally associated with the month of Shraavana and the festivals of Teej and Raksha Bandhan. It is a part of Rajasthani tradition and is gifted to newly married daughter on Sinjara, the day preceding Gangaur and Teej. It is also one of the Chhapan Bhog (56 dishes) served to the Lord Krishna. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh, and Madhya Pradesh.

Master chef Sanjeev Kapoor is an appreciator of ghevar. Ghevar made its way into the coveted MasterChef Australia when Depinder Chhibber served the sweet in audition round of Season 13.

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Etymology The word "ghevar" is connected to the Sanskrit term "ghṛtapūra" (घृतपूर), which breaks down into "ghṛta" (घृत), meaning "ghee" (clarified butter), and "pūra" (पूर), meaning "filled" or "cake." This term translates to "ghee cake," reflecting the sweet's use of ghee and its cake-like texture. 16th century saint poet Mirabai, offers Ghevar to Krishna in one of her poems.

(1999). 9780811213967, New Directions Publishing. . ISBN 9780811213967

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Origin The origin of Ghevar can be traced back to the royal courts of Rajasthan, where chefs crafted this delicacy for the Maharaja, before eventually making its way to the common people of Rajasthan and India.

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Preparation Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup.

LOVESH KUMAWAT (2020). 9781648501623, NotionPress. . ISBN 9781648501623

Bhandari Laveesh (2009). 9788131723463, Pearson Education India. . ISBN 9788131723463

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. Common toppings include saffron, spices and nuts.

(2025). 9781640971233, Fodor's Travel. ISBN 9781640971233

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Variations Ghevar comes in multiple varieties, including plain, Khoa, and malai ghevar.

Lovesh Kumawat (2025). 9781648501623, NotionPress. ISBN 9781648501623

Jaipur's LMB introduced variations like Chhena Ghevar in 1961. Ghevar can be soaked in sugar-water syrup or is often topped with Rabri.

(2011). 9788184002195, Random House India. . ISBN 9788184002195

A special variation for weight watchers and diabetics is its sugar free version available nowadays.

Categories: Indian Cuisine, Rajasthani Cuisine, Indian Desserts, Rajasthani Desserts, Vegetarian Dishes Of India, North Indian Cuisine, Desi Culture, Rajasthan

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