I relate my early childhood monsoon festivities like Raksha Bandhan and Teej with this delicious sweet dish, which I thought was honeycomb. Later in life, I figured that the crispy and porous heavenly sweet treat was actually a manmade creation and is called Ghewar. It is one of my favorite Indian desserts – and guesses what? I cracked the recipe of this deep-fried scrumptious Rajasthani delicacy and am ready to deliver some lip-smacking Ghewar to your doorstep.
For those who are planning on a perfect dessert for Raksha Bandhan, Masala Monk’s homemade Ghewar can help you check it off your list. Moreover, Ghewar holds traditional and cultural importance in the celebration of Teej. Respecting the practice, I have used fresh and best quality ingredients to create the taste of authentic Ghewar.
Ghevar can only be prepared during the rainy season as it requires a moist climate for that exact spongy texture. Also, as per Ayurveda, the months of July, August, and September are predominated with Vata and Pitta which means your body gets dehydrated easily causing acidity and eventually making you feel uncomfortable. It has been proved that consuming sweets with extra ghee can soothe your system in such a condition. Thus, I prepared this honeycomb-shaped Ghewar drenched in desi ghee and sugar syrup. Loaded with Rose, pistachio, almonds, and topped with varak, you can also relish dhaap khoya and malai base topped for some extra gooeyness n richness.
So, be it a part of any festival or just as a special dessert treat to you, Ghewar cannot be missed during monsoon.
Desi Ghee, Maida (all-purpose flour), sugar, water, Rose petals, homemade gulkand, pistachio, almonds, dhaap khoya, malai, milk
2 pieces (approx. 500gms)
Store in a dry cool place or refrigerate
48 hours from the time of manufacture
Delivery ZONE –
Delhi NCR Only – Reasonably reachable areas of Gurgaon, Noida, Faridabad, Ghaziabad & Delhi.