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Place of originIndia
Region or stateRajasthan, Uttar pradesh, Haryana
Main ingredientsFlour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom
VariationsMawa ghevar, malai ghevar

Ghevar (Devanagari:घेवर) is a North Indian cuisine sweet[1] traditionally associated with the Teej Festival. It is disc-shaped sweet cake made with all-purpose flour and soaked in sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar. Ghevar traces it roots to Rajasthan and Gujarat.

It is famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh(in western parts), Madhya Pradesh and Uttrakhand (formerly part of Uttar Pradesh).

It is generally prepared in July–August for the Teej or Rakshabandhan festival.

As per ayurveda, the months of Shravan and Bhadrapada i.e. July-August-September are predominated with Vata and Pitta respectively. This causes dryness and acidity in the whole body, resulting in restlessness and mood swings.

The highly sweet and ghee laden Ghevar and Firni provide relief from the acidic and moist environment. They have Vata and Pitta calming properties due to ghee and sweet juice. Thus, they have a calming effect on mind as well as the body.

Ghevar is made of refined flour or all purpose flour.[2] The variation of ghevar including ghee, ice cubes and cream ghee. Serve Ghevar with kesar rabdi and garnish it with fruits wedges.[3]


  1. ^ "Ghevar: A Delight of Indian Cuisine". Retrieved 17 August 2018.
  2. ^ Olivia Smith. West India Recipes. p. 13.
  3. ^ Ranveer Brar. "Ghevar".