Ghevar recipe at home: How to make crispy, jali-dar Rajasthani ghevar like halwai

Ghevar Recipe at Home: Learn how to make crispy, jali-dar Rajasthani ghevar with a perfect honeycomb texture, sugar syrup and rabri. Follow these easy tips to prepare this festive favourite at home for Teej, Raksha Bandhan and Sawan.

New Delhi: There are few Indian sweets that announce the arrival of the monsoon quite like ghevar. The moment Sawan begins, its lacy, golden edges and honeycomb-like centre start appearing in mithai shops across North India—a seasonal ritual that links food, festivals and family celebrations. Originating in Rajasthan, ghevar is traditionally associated with Teej and Raksha Bandhan, and is now enjoyed in everything from its classic form to malai, mawa and contemporary fruit-flavoured versions.

Unlike conventional mithai, ghevar gets its distinctive porous texture from a deceptively simple technique: a very thin, chilled batter is poured repeatedly into hot ghee or oil, allowing bubbles and layers to form into a crisp, honeycomb-like disc. It is then sweetened with sugar syrup and commonly finished with rabri, nuts and........

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