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New Delhi: Rajasthan is famous for ghewar, a disc-shaped sweet traditional dessert, mainly associated with the Teej festival. It is made using yoghurt, ghee, flour and gram flour. The batter is fried till crispy and then soaked in syrup. Its texture looks like a honeycomb and every single bite of this scrumptious dessert is a wonderful experience. Previously, it was available only during the rainy season. However, its popularity has spread to other parts of India and is available throughout the year.

There is a reason behind making this dessert during the rainy season. When deep-fried, it comes out all crispy and it needs some moisture to become slightly soft. In the rainy season, there is humidity. It absorbs the moisture in the air and becomes soft and tender. However, if you like the crispy ghewar, you can make it anytime at home.

Step-by-step guide to make ghewar at home

• Take curd, ghee, ½ cup water and ice cubes and blend till creamy.
• Add the flour, and ½ of the water and blend again.
• Add gram flour and remaining water and blend till creamy.
• The batter has to be very smooth and liquid.
• Place the batter in fridge till needed.
• Make the syrup.
• Take sugar, water, cardamom and lemon juice in a sauce pan and bring it to a boil.
• Simmer this till needed.
• Now take a small sauce pan or small pressure cooker.
• Add in ghee and oil for frying.
• Take a small ladleful of batter and pour it from a height.
• Take a small ladleful of batter and pour it from a height.
• Let the ghee foam up.
• Let it cook for a bit.
• Pour one more ladleful of batter.
• Once it is cooked, add one more ladleful of batter.
• Once the batter from the sides gets golden, stop adding more batter.
• Now reduce the flame and cook till crispy and golden.
• Drain the ghewar from the ghee, add to syrup.
• Soak for 1 min on each side.
• Remove to a plate.
• Garnish with nuts, edible silver paper and rabri.

Ghewar can be served with chopped dry fruits, such as almonds, pistachios, and cashews. This sweet dish is not only ideal for the monsoon season but can be enjoyed with guests during the festive season.