Ghevar

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
Other information	Largest Ghewar 120 kgs by Gyanjee Caterers, Jaipur

Ghevar with Malai Topping

Yes Ghevar (Devanagari:घेवर) is a Rajasthani cuisine sweet traditionally associated with the Teej Festival. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh etc.

It is disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar. It is generally prepared in July–August for the Teej or Rakshabandhan festival.

As per ayurveda, the months of Shravan and Bhadrapada i.e. July-August-September are predominated with Vata and Pitta respectively. This causes dryness and acidity in the whole body, resulting in restlessness and mood swings.

The highly sweet and ghee laden Ghevar and Firni provide relief from the acidic and moist environment. They have Vata and Pitta calming properties due to ghee and sweet juice. Thus, they have a calming effect on mind as well as the body.