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|Place of origin||India|
|Region or state||Rajasthan, Uttar pradesh, Haryana|
|Main ingredients||Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom|
|Variations||Mawa ghevar, malai ghevar|
Ghevar (Devanagari:घेवर) is a North Indian cuisine sweet 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.
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.
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