The traditional Rajasthani sweet, ghewar, is a quintessential part of Sawan. The honeycomb-shaped dessert has a crunchy texture topped with khoya and nuts. If you’re not able to make ghewar just like your favourite sweet shop does, follow these hacks.
Blend ghee with ice cubes before adding flour and water to emulsify the fat and create a honeycomb-like structure.
Ghewar requires a thin, runny, lump-free batter to form multiple layers and a porous texture.
Use hot ghee or oil and pour the batter in small batches. Allow the bubbles to settle before adding more batter.
Before adding malai or rabri to the ghewar, let it cool and prevent it from turning soggy.
Finish the malai ghewar with chopped almonds, pistachios, saffron strands, and dried rose petals.