Ghevar
Crisp disc-shaped Rajasthani sweet with a honeycomb texture, soaked in sugar syrup
Ghevar is a traditional sweet from Rajasthan, India, shaped like a disc and known for its honeycomb-like texture. Made from flour, ghee, and sugar syrup, it is especially popular during the monsoon month of Shraavana and festivals such as Teej and Raksha Bandhan. Ghevar is often topped with nuts and spices, and is a customary gift and festive treat.
- Ghevar is a honeycomb-textured sweet from Rajasthan, India.
- It is made from flour, ghee, and sugar syrup.
- Traditionally eaten during Teej and Raksha Bandhan festivals.
- Ghevar is gifted to newly married daughters on Sinjara.
- There are plain, mawa, malai, and chhena variations.
What is Ghevar?
Ghevar is a sweet cake shaped like a disc, with a crisp, honeycomb-like structure. Its main ingredients are flour, ghee (clarified butter), and sugar syrup. The batter is fried until golden, giving it a lacy, porous appearance. Ghevar is often topped with nuts such as almonds and pistachios, and sometimes flavored with saffron, cardamom, or kewra (a floral essence). The texture is light and crunchy, and the taste is rich and sweet from the syrup and ghee.
Where does Ghevar come from?
Ghevar originated in the royal kitchens of Rajasthan, where it was crafted for the Maharajas before becoming popular among the general public. The name comes from the Sanskrit 'ghṛtapūra', meaning 'ghee cake', highlighting its main ingredient. Ghevar has a long-standing association with Rajasthani tradition and is mentioned in the poetry of the 16th-century saint Mira Bai, who offered it to Lord Krishna.
How is Ghevar made?
To make ghevar, flour, ghee, milk, and water are mixed into a thin batter. This batter is poured in a thin stream into hot ghee, where it fries and forms a round, lacy disc. Once crisp and golden, the cake is lifted out and soaked in sugar syrup. Common toppings include saffron, cardamom, and a sprinkling of chopped nuts. Some versions are finished with a layer of malai (clotted cream) or rabdi (thickened milk).
How and when is Ghevar eaten?
Ghevar is most often enjoyed during the monsoon month of Shraavana, especially at festivals like Teej and Raksha Bandhan. It is a traditional gift for newly married daughters on Sinjara, the day before Gangaur and Teej. Ghevar is also included in the Chhapan Bhog, a set of 56 foods offered to Lord Krishna. It is usually eaten as a festive sweet, sometimes with extra toppings or alongside other desserts.
Kinds of Ghevar
There are several types of ghevar. Plain ghevar is the basic version, while mawa ghevar includes a layer of reduced milk solids, and malai ghevar is topped with clotted cream. Jaipur's LMB introduced chhena ghevar in 1961, which uses fresh cheese. Ghevar may be topped with rabdi or made in a sugar-free version for those with dietary restrictions.
What Ghevar means
Ghevar holds a special place in Rajasthani culture, symbolizing festivity and tradition. It is closely tied to Hindu festivals and rituals, and is often exchanged as a gift during important occasions. The sweet is also recognized beyond Rajasthan, being popular in neighboring states. Ghevar has appeared in popular media, such as MasterChef Australia, where it was prepared by a contestant in Season 13.
When Ghevar is on the table
Questions people ask about Ghevar
What is ghevar made of?
Ghevar is made from flour, ghee (clarified butter), and sugar syrup. The batter may also include milk and water, and it is often topped with nuts, saffron, cardamom, or kewra.
Where does ghevar come from?
Ghevar comes from Rajasthan, India. It was first made in the royal courts and later became a popular sweet throughout Rajasthan and neighboring states.
When is ghevar usually eaten?
Ghevar is especially eaten during the month of Shraavana and at festivals such as Teej and Raksha Bandhan. It is also given as a gift on Sinjara, the day before Gangaur and Teej.
Are there different types of ghevar?
Yes, there are several types, including plain ghevar, mawa ghevar (with milk solids), malai ghevar (with clotted cream), and chhena ghevar (with fresh cheese).
What does ghevar look and taste like?
Ghevar has a crisp, disc shape with a honeycomb-like texture. It is sweet, rich from the ghee, and often has a fragrant flavor from saffron or cardamom.
Good reading and sources
The facts on this page come from the Wikipedia article "Ghevar", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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