The sweet, Ghewar, is traditionally associated with the Teej Festival in Rajasthan as well as other states such as Haryana, Delhi, Gujarat, western Uttar Pradesh, and Madhya Pradesh.
What is the history of Ghewar?
Because there is no information about its origin, some people believe that it reached India with the Mughals many centuries ago or came with the artisans from the Middle East.There are no proven records to support this theory and in lieu of this, it is safe to assume that Ghewar owes its origin to Rajasthan. Ghewar is believed to have originated in Uttar Pradesh, but the majority of people believe it to be a Rajasthani mithai.
In mithai-making, preparation of Ghewar is unique and fascinating. Unlike other mithais, Ghewar comprises by frying liquid Maida poured into a mould generally round or hexagonal-shape, layer by layer and soaked in an aromatic sweet syrup.
There are many varieties of Ghewar, including plain Ghewar or Mawa Ghewar and Malai Ghewar. It is generally prepared in July–August for the Teej or Raksha Bandhan festival.
Typically, unsweetened Ghewar can be stored for about a month in dry weather. The shelf life decreases in humid conditions. Sugar syrup can always be prepared when needed. A sweetened version can be stored for 3-5 days depending on the weather.
Basically, Ghewar is made during monsoon, as it requires some degree of moisture to make it. With changing times, some people prefer the crispy kind more. In the name of mithai, eating patterns are getting modified consumers want to have Ghewar all-round the year.
Then we have Paneer Ghewar, which was invented by Jaipur’s LaxmiMishtanBhandar in 1961, after experimenting with kilos of maida and quintals of milk.
Fun Facts About Jaipur’s Famous Delicacy Ghewar
Let us share with you some fun facts about Rajasthan’s famous dessert – Ghewar.
1. The crispy delicacy Ghewar is often eaten by women of Rajasthan to break their fast on Gangaur and Teej.
2. Jaipur’s Ghewar is world famous and is exported globally from here.
3. Even today the delicacy is made on charcoal fire to maintain its taste & aroma.
4. The honeycomb disc shaped Ghewar is to be eaten immediately to avoid sogginess.
5. Gifting Ghewar to married daughter’s family is one of the traditions in Rajasthan known as Sinjhara, which falls one day prior to Teej and Gangaur.
Sweet dishes are hardly referred to as ‘dessert’ in Rajasthan, because unlike desserts which are had after the meal, Rajasthani sweets are savoured before, during and after the meal. So, drool no more. For an ‘out of the world’ feeling enjoy Ghewar during the festivals.
Keep the Ghewar in the syrup for a short time, as it will make them too wet. Once again tilt them in a plate to remove excess syrup. Let them dry for about 1 hour. Now you can store them in sealed containers and refrigerate.