Ghevar (घेवर) or honey comb dessert is an Indian delicacy from the Rajasthani cuisine, made on Festivals in monsoon season like Teej and Rakhsha Bandhan. It is a round plate-shaped sweet approximately 8 – 10 inch in width, which is made from ghee/oil, flour and sugar syrup. There are many varieties of Ghevar such as Plain, Mawa / Rabri and malai Ghevar. You will find this dessert in monsoon season in almost every sweet shop in Rajasthan, UP and Delhi part of India. But if you are in a foreign country, then its really difficult for you to find this sweet.
Being here in UK for almost 7 years now, I was never able to find and relish this sweet here. Following the tradition, its a must eat dish on the evening of Teej and Rakshabandhan. Struggling to find this for last so many years, I decided to give it a try at home. Believe me, with a little effort I was able to relish it finally after so many years.
Below is the recipe for Ghevar, the way I make it.
Preparation time: 15-20 minute
Cooking Time: 1 – 1.5 hours