Share
RAJASTHAN AWAKENS in a riot of colour and festivity each spring with Gangaur, a festival that reverberates through its cities, towns, and villages. Observed for 16 days following Holi, Gangaur is a celebration of Goddess Gauri, the embodiment of marital bliss and prosperity. Women, both married and unmarried, observe fasts and partake in elaborate rituals, seeking blessings for love, longevity, and happiness. The festival is marked by processions, intricate mehndi designs, and the veneration of hand-crafted idols of Gauri and Isar (Shiva), culminating in their ceremonial immersion. The day before Gangaur, known as Sinjara, is particularly special — newly married daughters receive gifts from their parental homes, among them an offering that is as symbolic as it is delicious: Ghevar.
Ghevar: The Quintessential Sweet of Gangaur
Ghevar and Gangaur are inextricably linked, their connection woven into the very fabric of Rajasthani tradition. The disc-shaped, honeycombed delicacy is more than just a seasonal indulgence; it is a culinary emblem of celebration and togetherness. During Gangaur, markets in Jaipur and beyond brim with this fragrant, syrup-laden sweet, its presence in every household a festive necessity. It is a staple of Sinjara, gifted by parents to their married daughters as a token of love and prosperity, ensuring that their new homes are filled with sweetness and joy. There is even a saying in Marwari culture that highlights Ghevar’s role in courtship and affection, underlining its deep-seated cultural significance. Among the erstwhile royal families, milk-based Ghevar held special preference, further cementing its stature as a cherished Rajasthani delicacy.
The Origins and Evolution of Ghevar
Few sweets in India boast a lineage as rich as Ghevar. Believed to have originated in the royal courts of Rajasthan, its roots stretch deep into history. The name ‘Ghevar’ is thought to derive from the Sanskrit word ghṛtapūra, meaning ‘ghee cake,’ a nod to its core ingredient and preparation method. Legend has it that even the 16th-century saint-poet Mirabai offered Ghevar to Lord Krishna, reinforcing its antiquity. Some accounts trace its early presence to Sambhar, Rajasthan, where the rulers of Amer reputedly procured Ghevar for the Teej festival. With Jaipur’s founding in 1727, skilled Ghevar artisans were invited to the city, establishing its reputation as the undisputed hub for this sweet. To this day, a confectionery in Jaipur claims an unbroken tradition of serving Ghevar since the city’s inception.
While Gangaur marks Ghevar’s peak season, the sweet has long been associated with monsoon festivals like Teej and Raksha Bandhan. According to Ayurvedic principles, Ghevar’s ghee-laden richness is believed to balance vata and pitta doshas, making it especially suited to the humid Shraavana season. The monsoon’s moisture is also said to lend itself to achieving Ghevar’s distinctive crisp yet porous texture, which soaks up saffron-infused syrup while retaining its delicate structure.
Traditional Ghevar comes in three primary forms: plain, malai-topped, and mawa-enriched. But innovation has kept pace with tradition. Jaipur’s famed Laxmi Mishtan Bhandar (LMB) introduced Chhena Ghevar in 1961 and pioneered Paneer Ghevar, blending cottage cheese into the mix. Contemporary iterations range from rabdi Ghevar to chocolate and rose-flavoured variants, with even savoury adaptations like Ghevar chaat finding favour. For the health-conscious, sugar-free versions now exist, ensuring Ghevar’s timeless appeal continues to evolve.
Despite its growing availability beyond Rajasthan, Ghevar remains a symbol of homecoming and familial bonds, its significance amplified by festivals like Gangaur. It is more than a dessert — it is heritage on a plate, a taste of Rajasthan’s royal past, and a bridge to its festive present.
