"Ghevar is a honeycomb-textured disc of delight. Creating its porous texture is an art form that requires dropping batter into boiling ghee from a height. Crisp on the outside and moist on the inside, it is often topped with Rabri (thickened milk) and nuts. It is the reigning queen of Rajasthani sweets."
The art of making Ghevar was perfected by the Halwais (confectioners) of Jaipur. It is believed to have been influenced by Persian techniques but adapted to the local climate and ingredients, specifically using moisture (milk/water mix) to create the mesh-like structure.
Ghevar is fundamentally linked to the monsoon festival of Teej and Raksha Bandhan. It is traditionally gifted by parents to their married daughters as part of "Sinjara".
It is best enjoyed fresh. Malai Ghevar (topped with cream) needs to be eaten immediately, while plain Ghevar has a longer shelf life.
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