5 Types Of Ghewar That You Should Devour With Joy During The Monsoons

Ghewar is an Indian sweet delicacy associated with the monsoons and Teej (A festival celebrated by Hindu women. It welcomes monsoon). The disc-shaped dish is made by deep frying a batter of flour in ghee and then dipping it in sugar syrup. It is quite popular in Uttar Pradesh, Haryana, Madhya Pradesh, Rajasthan, Delhi and Gujarat.

The honeycomb-looking disc comes in various flavours so that people with a sweet tooth can relish it while enjoying the weather. Here are five different types of ghewar that you must give a try this monsoon season.

Mawa Ghewar

This type of ghewar is prepared by adding a topping of mawa or khoya on the disc. First, you stir the khoya on a pan to reduce its rawness. Once it turns brown, you add powdered sugar and cardamom (elaichi) for a burst of flavour.

You can also add a few more items like rose petals, saffron (kesar), or pistachios to make it look rich and taste divine. When the khoya is ready, you spread it gently on the top of the ghewar.

Rabdi Ghewar

Rabdi is dense condensed milk with a sweet taste. Ghewar is topped with a layer of rabdi, and you can sprinkle dry fruits like almonds, cashews and pistachios. It enhances the flavour.

Rabdi brings down the sweet tone of ghewar. Thus, you can also present it as an offering to guests or hosts who do not feel like eating too much sugar.

Chocolate Ghewar

Image Courtesy: Jagran

What more do you need than chocolate (benefits of chocolate) and an Indian sweet delicacy coming together to make the deadliest combination? Many make this type of ghewar by adding chocolate to the batter.

However, you can also make it by adding a layer of delicious melted chocolate. You can also add freshness with raisins and orange zest. Once the chocolate thickens, you can devour the ghewar or even add it to the menu when you have guests coming over.

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Malai Ghewar

Malai ghewar is a popular sweet dish from Rajasthan. The topping is quite simple, and you can make it at home. Heat milk in a pan and add sugar to your taste, along with cardamom, and saffron (benefits of saffron).

Let the mixture boil on a low flame until it thickens. Keep it aside to cool off and add some more crushed dry fruits, or you can simply add a dense layer of it on a plain ghewar. Viola! Your creamy malai ghewar is ready to be served.

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Dry Fruit Ghewar

This type of ghewar is easy to find and even easier to make at home. All you have to do is dip the plain disc in sugar syrup and top it with your favourite dry fruits. You can even add fresh berries, strawberries, and other juicy fruits. Keep the ghewar in a refrigerator to cool it off and eat it for dessert.