Different Types Of Ghewar | Ghewar | monsoon sweets

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

The honeycomb-shaped disc comes in different flavors so foodies can savor it while enjoying the good weather. Here are five different types of ghewar you must try this monsoon season.

Mawa Ghewar

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

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

Rabdi Ghewar

rabdi ghewar

Rabdi is a dense condensed milk with a sweet taste. The ghewar is covered with a layer of rabdi and you can sprinkle with dried fruits like almonds, cashews and pistachios. It enhances the flavor.

Rabdi brings down the sweet tone of ghewar. So you can also present it as an offering to guests or hosts who don’t feel like eating too much sugar.

chocolate ghewar

chocolate ghwar

Image Courtesy: Jagran

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

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

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Malai Ghewar

Malai Ghewar

Malai ghewar is a popular sweet dish from Rajasthan. The filling is quite simple and you can make it at home. Heat the milk in a saucepan and add the sugar according to your taste, as well as the cardamom and saffron (benefits of saffron).

Let the mixture boil over low heat until it thickens. Keep it aside to cool and add some crushed dried fruits, or you can just add a dense layer of it on plain ghewar. Alto! Your creamy malai ghewar is ready to serve.

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Ghewar with dried fruits

dried fruit ghwar

This type of ghewar is easy to find and even easier to prepare at home. Simply dip the plain disc in sugar syrup and top with your favorite dried fruit. You can even add fresh berries, strawberries and other juicy fruits. Store ghewar in the fridge to cool and enjoy it as a dessert.

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