Gevar” is indeed a famous sweet of Rajasthan in India.

It’s a popular and traditional Rajasthani dessert that’s often made during festivals and special occasions.

Also, known for its unique texture and flavor.

It is typically made from ingredients like all-purpose flour (maida), ghee (clarified butter), and sugar syrup.

The dough is prepared, deep-fried in ghee, and then soaked in sugar syrup, giving it a sweet and syrupy taste.

Afterward, it’s often garnished with almonds, pistachios, and sometimes even edible silver foil (Varak) for a touch of elegance.

There are different variations, including plain Gevar, Mawa (khoya) Gevar, and malai Gevar, each with its own distinct taste and preparation method.

This sweet is not only popular in Rajasthan but is also enjoyed in other parts of India and is commonly found in sweet shops, especially during festivals like Raksha Bandhan and Teej.

If you have any specific questions or need a recipe for making Gevar, please feel free to ask!



Certainly, here’s some more information about Gevar, the popular sweet from Rajasthan:

Ingredients of Gevar

 It is primarily made from simple ingredients, including all-purpose flour (maida), ghee (clarified butter), water, and sugar. These ingredients are mixed to create the dough and then fried to make the crispy, latticed sweet.

Preparation of Gevar

 The preparation  involves several steps:

Dough Preparation: The dough is made by mixing all-purpose flour with ghee and water to form a smooth, firm dough.

Frying: The dough is then shaped into a disc or round shape and deep-fried in ghee until it turns golden and crisp.

Sugar Syrup: A sugar syrup is prepared separately by boiling sugar and water until it reaches a certain consistency.

Soaking: The fried Gevar is then soaked in the sugar syrup, allowing it to absorb the sweetness and become soft and syrupy.

Variations of Gevar

 There are several variations of Gevar, including:

Plain Gevar: The classic version with a crispy texture and sweet syrup.

Mawa (Khoya) Gevar: This variation has a topping of mawa (khoya), which is a milk solids-based sweet.

Malai Gevar: It’s topped with malai, which is a thick, creamy layer of clotted cream.

Kesar Gevar: Saffron (kesar) strands are often used to flavor and color the sugar syrup or the topping.


 It is prominently made and enjoyed during festivals and special occasions in Rajasthan. It’s a traditional sweet served during festivities like Teej, Gangaur, Diwali, and weddings.


 Also known for its intricate, latticed appearance, which is achieved by carefully shaping and frying the dough. It’s often garnished with slivers of almonds, pistachios, or even saffron strands, making it visually appealing.


 In Rajasthan, It is readily available at sweet shops throughout the year, but it’s especially popular during the festive seasons.

 Regional Significance

 It is not only a sweet delicacy but also holds cultural significance in Rajasthan. It’s considered a symbol of hospitality and is often exchanged among families and friends during festivals and celebrations.

It is a delightful and indulgent sweet that showcases the rich culinary heritage of Rajasthan, and it’s definitely worth trying if you ever have the opportunity to visit or explore Rajasthani cuisine.


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