A lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.
What makes it ghevar
A thin batter poured into hot ghee in a ring mould.
A honeycomb of holes, soaked in sugar syrup.
Made for Teej and the monsoon.
Where it comes from
The sweet of Teej, the monsoon festival, and of Raksha Bandhan, when sweet shops across Rajasthan stack it in towers. A thin batter of flour, ghee and milk is poured in a stream into hot ghee in a deep ring, where it froths into a web of holes; it's built up layer by layer, then soaked in syrup.
Plain ghevar is sweet and crisp. Malai ghevar is topped with rabri — sweetened milk cooked down — and pistachios, and softens as it sits.