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Every culture and state has contributed to the reputation of Indian food, which features a vast array of desserts. Whether it is vegetarian or not, Rajasthani cuisine is considered to have one of the best flavour combinations. However, it also shines when it comes to desserts, and ghevar is a prime example.
This popular sweet is a traditional Rajasthani delicacy that is made for special events and celebrations. There are numerous varieties, and they all have unique textures and flavours. With the right instruction and practice, you can definitely perfect this dessert, even though it won't happen overnight. So, if you are someone who wants to discover this delectable dessert deeper, then you should try these delicious ghevar varieties that will definitely please you.
What Is Ghevar?
Ghevar is a sweet North Indian dish that is usually associated with the Teej Festival. It's a sweet cake that's cooked in ghee and covered in syrup. It has a disc shape and resembles a honeycomb in texture. There are several varieties of ghevar, including plain, mawa, and malai. The origins of ghevar are in Rajasthan.
Ghevar, called after the honeycomb dessert due to its distinctive appearance, is generally flavoured and scented with cardamom powder and saffron. In place of water, malai (milk cream) or khoa (dry evaporated milk solids) can also be used.
Ghevar is a special dessert to enjoy during the Rakhsha Bandhan festivities. Those who live in other states or nations are not as ready to sample Ghevar as Indian occupiers, who can find it wherever in the market during festivals. Ghevar used to be enjoyed only during the monsoon season, but it is now available all year.
Top Varieties Of Ghevar
Plain Ghevar
Ghevar in its most basic form is the classic and timeless variety; its charm is found in its minimalism. Smothered in sweet syrup and frequently topped with chopped almonds, cardamom, and saffron, it has the classic honeycomb feel. It has a wonderful blend of textures—crunchy, porous, and subtly sweet—and is frequently served with a sweet syrup drizzle.
Malai Ghevar
Rajasthan's most beloved and well-known dessert, malai ghevar, has long been served on a variety of state holidays. All you must do to make the malai topping for the ghevar is heat the milk, sugar, cardamom, and saffron until the mixture reduces to half, then simmer until it thickens. This is the method for making a tasty malai topping for ghevar.
Mawa Ghevar
To make this kind of ghevar, khoya, or mawa, is topped onto the disc. To lessen the khoya's rawness, you must first stir it in a pan. For an explosion of flavour, you can add powdered sugar and cardamom once it turns brown.
To make it appear and taste even better, you can also garnish it with some additional ingredients, like pistachios, rose petals, or saffron (kesar). Spread the khoya lightly over the top of the ghevar after it's ready.
Chocolate Ghevar
If you enjoy chocolate, this fusion dessert is sure to please your palate. While preparing the ghevar, cocoa powder is added, giving it a dark hue and a chocolate flavour. You can enjoy the classic mithai with a delicious twist by adding chocolate sauce as a garnish.
Dry Fruit Ghevar
It is simple to find and simpler to prepare this kind of ghevar at home. All you need to do is coat the simple disc with your preferred dry fruits after dipping it in sugar syrup. You can even include juicy fruits such as strawberries and fresh berries. To cool it down and have it for dessert, store the ghevar in the refrigerator.
Rabdi Ghevar
Rabdi is a sweet, thickened condensed milk. A layer of rabdi is placed on top of ghevar, and you can top it with dry fruits like pistachios, cashews, and almonds. It improves the flavour.
Rabdi dulls the ghevar's sweetness. Because of this, you can also serve it as a gift to visitors or hosts who don't feel like consuming a lot of sugar.
