Ghewar is the sweet that marks the Jaipur monsoon. A batter of flour and ghee is poured in threads into hot ghee in a round mould until it sets into a honeycombed disc, which is then soaked in sugar syrup and topped with rabri, malai, mawa or dry fruit. It is made for Teej and Raksha Bandhan, and the sweet shops of Johari Bazaar and MI Road fill their counters with it from July to August.
Plain ghewar keeps for a week and is the one to carry; the malai and rabri versions are eaten the day they are made. LMB is the house most associated with it; every misthan bhandar in the city makes its own.
Where to find it
| Name | Where | What it is known for |
|---|---|---|
| Lakshmi Misthan Bhandar | Johari Bazaar | Ghewar in the season; plain, malai, mawa. |
| Sweet shops on MI Road | MI Road | Ghewar from July; packed to carry. |
| Teej | Shravan (July–August) | The festival ghewar is made for. |
| Feeni | Winter sweet shops | The fine-thread sweet of the cold season, the ghewar’s winter cousin. |
Worth knowing
- Season is July to August; outside it, ghewar is made to order.
- Plain ghewar travels; topped ghewar does not.
- Buy on the day for the malai version.
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