Are you a tea lover or a fab of coffee? I am a genuine tea lover and when it comes to tea, I like snacks with it (normally). One of my tea companion is Mathri. So what is mathri? Its like flaky spiced flour cracker. The crunchy it gets, better it tastes.
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