Ghevar – Sawan Sweet of North India: Festivals, Types, Taste & Where to Eat

Ghevar always reminds me of Sawan – of monsoon rains, sweet smells from halwai shops, and that first soft bite soaked in rabri. Every year, as soon as Sawan begins, I see this golden sweet in every North Indian market. From Teej celebrations to Raksha Bandhan gifts, Ghevar becomes part of every moment. I still remember how my mother used to bring it home wrapped in newspaper, and we would sit on the floor, sharing it with chai and childhood laughter. This guide shows you Ghevar’s types, best places, Sawan logic, and how to make it.

Why Do People Make Ghevar Only During Sawan?

The lacy, net-like texture of Ghevar, golden and crisp like edible art, instantly reminds me of that first bite. Halwais prepare Ghevar using maida, ghee, water, and sugar syrup in North India. What makes it different is its airy, lace-like structure and the way it soaks up sweetness without turning soggy.

But have you ever wondered why Ghevar is made only during the Sawan season? There is a beautiful logic behind it.

In traditional Ayurveda, monsoon is the time when our digestive fire becomes weak. Ghevar, though deep-fried, uses cold ghee, chilled water, and light batter, which cools the body. Sawan also brings high humidity, which naturally helps the batter settle into that net-like shape when poured in hot ghee. That is why halwais wait for this weather. Without moisture in the air, Ghevar does not get its signature form.

In our homes, too, it has become a tradition. Sawan starts, and sweet shops begin filling trays with Ghevar – plain, malai, and mawa. It is not just a dessert. It is the beginning of a festive mood. Ghevar is not just for Teej or Rakhi — its story runs deeper. I have shared those beautiful traditions in this article on Ghevar in Teej & Rakhi.

Not Just for Teej – Ghevar is the True Sweet of the Entire Sawan Season

Many people believe Ghevar is only eaten during Teej, but that is only part of the story. In North India, Ghevar stays in demand throughout the entire Sawan season, right from Hariyali Teej to Raksha Bandhan.

Teej brings the first wave. Women include Ghevar in Sindhara hampers along with bangles, mehndi, and sarees. Sweet shops decorate trays of Ghevar with silver leaf, saffron strands, and boxes ready for gifting.

But the real Ghevar craze begins in Raksha Bandhan week. I see queues outside famous shops like Kaleva and Chaina Ram, especially for Malai Ghevar. Every Rakhi, I make sure to bring home fresh rabri ghevar — mera apna ek ritual ban gaya hai. It is not just tradition now – it feels like a personal celebration.

Even during Shravan Mondays, when the mood is more spiritual, Ghevar quietly becomes part of the day. Whether it is temple prasad or post-puja treats, it shows up everywhere, reminding us that festivals in India are never complete without sweets.

In short:

• Teej starts the celebration with Sindhara and the first Ghevar boxes
  
• Rakhi brings the biggest Ghevar rush and sweet gifting
  
• Shravan keeps the spiritual tone with temple prasad and quiet indulgence
  
• Ghevar becomes the golden thread that connects it all
  

This golden thread of tradition connects all these Sawan celebrations. You can also explore how Ghevar in Teej and Rakhi carries emotional meaning beyond just taste.

Where is Ghevar Most Loved in India?

Ghevar may be a seasonal sweet, but its fan base stretches across dozens of North Indian cities. Over the years, I have visited many sweet shops across this region — each with its own taste, texture, and story. The way each city prepares and celebrates Ghevar feels beautifully unique, and that is what makes it so special.

🟠 Rajasthan – Jaipur, Udaipur, Bikaner

Rajasthan is the birthplace of Ghevar. In Jaipur, you will see Ghevar stacked in towers at LMB, Rawat, and Sodhani – especially during Teej. The Malai Ghevar from Jaipur melts in the mouth, with thick cream layers and just the right sweetness.

In Udaipur and Bikaner, Ghevar takes on a more rustic feel. It is gifted in marriage functions, festivals, and even during baby showers. Wherever you go in Rajasthan during Sawan, Ghevar will be in the spotlight.

🟣 Delhi NCR – Chandni Chowk, Lajpat Nagar

Delhi is where I tasted my first Ghevar from Chaina Ram near Fatehpuri. That memory still makes me smile. The Rabri Ghevar at Chaina Ram is legendary, especially around Rakhi.

Lajpat Nagar, INA Market, and even local Haldiram outlets in West Delhi offer their twist – some with dry fruit toppings, some in combo gift packs.

During August, you will see people buying bulk boxes of Ghevar in these markets for gifting. It is no less than Diwali shopping.

🟢 Haryana – Faridabad, Sonipat

In Haryana, especially Faridabad and Sonipat, Ghevar is not just a sweet – it is a family emotion. The Milk Ghevar from Sonipat is softer and richer than usual. Local halwais add their flavor touches – sometimes pista, sometimes saffron, and even rose essence.

Being from Faridabad myself, I have seen local halwai shops like Om Sweets decorate their Ghevar trays days before Rakhi.

🔵 Western UP – Mathura, Agra, Brij Area

In the Brij region – Mathura, Vrindavan, and Agra – Ghevar is served during Sawan and Janmashtami. You will often find it in temple prasad shops, topped with rabri and dry fruits.

In Agra’s Seth Gali and Mathura’s Holi Gate area, local ghevar makers are known for their use of desi ghee and thick, creamy toppings. It is less commercial, more rooted in tradition.

Every city adds its sweetness to Ghevar. And as a traveller and food lover, I believe you can taste the region in each bite.

Types of Ghevar You Must Try

Ghevar is not just one sweet. It comes in many delicious forms, and each one has its own fan base. Whenever I visit a shop during Sawan, I get confused — should I go for malai, or try something different this time?

Here are the most loved types of Ghevar you must try:

🟡 Plain Ghevar

This is the base version – crispy, golden, and soaked lightly in sugar syrup. It looks like a honeycomb and has a clean, sweet crunch. If you like something light and less creamy, this is your go-to choice.

🟠 Malai Ghevar

Malai Ghevar is a crowd favourite during Teej and Raksha Bandhan. Thick layers of rabri, saffron, dry fruits, and even rose petals sit atop a crispy Ghevar base. It tastes soft and creamy on top, but still has that signature crunch below.

Personal Tip: Main Rakhi ke din hamesha Malai Ghevar kharidta hoon – yeh sabko pasand aata hai.

🟣 Mawa Ghevar

If you like rich sweets, Mawa Ghevar is a dream. It has a thick topping made with khoya (mawa), which gives it a deep milky flavour. Compared to malai, this version is heavier and usually more filling. Some halwais also blend dry fruits into the mawa layer.

🟢 Paneer or Chhena Ghevar

A special twist, this version includes fresh chhena (crumbled paneer) on top. It gives a soft texture and a mildly salty contrast. It is not as common as malai or mawa, but if you find it in a local halwai shop, try it once — it feels homely and rich.

🔴 Modern Flavours: Chocolate, Rose, Mango Ghevar

In recent years, I have seen sweet shops and even big brands adding fusion ghevar options. Some come with chocolate drizzle, others with mango cream or rose flavour. These are popular with younger people or those looking to gift something unique.

If you ask me, nothing beats the charm of classic malai or mawa ghevar. But trying each type is like tasting different moods of Sawan.

Ghevar Ingredients and How It Is Made (With or Without Mold)

Making Ghevar is no less than a craft. I once tried helping a halwai in Sonipat during Sawan, and I realised it looks simple from the outside but needs real skill and patience.

The magic lies in the batter, the ghee temperature, and how the batter hits the hot ghee.

🧾 Basic Ingredients for Ghevar

You do not need too many things, but the process needs full focus:

• Maida (Refined Flour) – the main base
  
• Ghee – melted and mixed in the batter and used for deep frying
  
• Ice-cold Water – makes the batter light and airy
  
• Milk (optional) – used in some recipes for softness
  
• Sugar Syrup – light chashni for soaking
  
• Rabri or Malai (optional) – for topping
  

You can also add saffron, rose water, or cardamom for flavour, but these are mostly in the finishing layer.

🍳 Traditional Method: With Mold

Most halwais use a cylindrical metal mold (ghevar ring) for deep frying. The process goes like this:

1. Mix maida and ghee till crumbly.
   
2. Slowly add ice-cold water and whisk till smooth.
   
3. Heat ghee in a deep kadhai.
   
4. Place the metal ring mold inside.
   
5. Pour batter in thin streams from a height.
   
6. Fry until golden and crisp.
   
7. Soak in warm sugar syrup for 2–3 seconds.
   
8. Let it cool before adding rabri or toppings.
   

🪄 Home Hack: Ghevar Without Mold

When I made Ghevar at home last year, I did not have a mold. I used a steel container (dabba) with a long handle. Some people even use a small empty tin with both ends open.

These are the exact tips I followed to get that signature Ghevar texture without using a mold:

• Use a tall, narrow kadai so the batter forms layers.
  
• Keep the batter thin and very cold.
  
• Pour batter using a spoon from at least 6 inches height.
  
• Keep the flame medium – not too high.
  
• Remove carefully using a skewer or long fork.
  

Even if the shape is not perfect, the texture comes out beautifully if the batter is light and the ghee is hot enough.

Rajasthani Ghevar Recipe: Make at Home

Trust me, the first time may feel tricky, but when you see that lacy golden ring rise in ghee, it feels like magic. Ghevar is not just fried flour – it is patience made sweet.

Ghevar Price in India and Top Brands to Try

Every Sawan, I notice one thing – sweet shop counters overflow with Ghevar, but good quality always stands out. Whether you are buying it for Teej, gifting it on Raksha Bandhan, or just craving it on a rainy day, the brand matters a lot.

In July 2025, I checked actual listings and prices from trusted sweet shops in Delhi and NCR, and here is the latest info.

📊 Ghevar Price Comparison – Verified July 2025

📝 Note: Prices may vary slightly based on freshness, toppings, and festive demand. Always confirm with the shop before buying.

🎁 Which One Should You Pick?

If you ask me personally, I always buy Chaina Ram’s Malai Ghevar just before Raksha Bandhan. The softness of the rabri, saffron notes, and crunch at the base feels perfectly balanced. Their packaging is simple but feels nostalgic.

For gifting, Haldiram’s options are reliable. They come in sealed boxes and travel well if you are sending sweets across Delhi or NCR. Their Kesariya Ghevar is especially loved by those who enjoy a rich, fragrant bite.

On the other hand, Om Sweets and Nathu’s offer good options for family sharing at home. They might not have the elite feel, but the taste and quantity work well for everyday indulgence.

🧧 Festive Tip:

If you plan to gift Ghevar during Teej or Raksha Bandhan:

• ✅ Book or buy it 2–3 days early (especially from Chaina Ram or Kaleva)
  
• ✅ Ask for moisture-free packaging if you are travelling
  
• ✅ Go for plain Ghevar if you want it to last longer; add rabri later at home
  

This year, Ghevar is not just a sweet. It is the most loved, most gifted, and most talked-about festive food across North India. Pick your box wisely, and enjoy the season’s sweetest tradition.

📝 Note: Every region has its local sweet shops that are known for making exceptional Ghevar. The brands listed above are some of the most well-known, but they are not the only ones. In many cities and small towns, there are family-run halwai shops that serve Ghevar people have loved for generations. In a separate article, I will share a detailed list of such locally famous Ghevar shops — area by area — where the sweet has become a beloved monsoon tradition.

Where to Find the Best Ghevar in Delhi, Jaipur & Haryana

One of the best parts of Sawan is walking through crowded markets filled with the smell of fresh Ghevar. I have personally visited many sweet shops across Delhi, Jaipur, and Haryana — and trust me, every place has its own taste, texture, and story.

If you are planning to buy Ghevar this season, here are my top picks based on real experience, local popularity, and seasonal crowd buzz.

🟠 Jaipur – The Royal Capital of Ghevar

Jaipur is where Ghevar truly comes alive. From wedding boxes to Teej thalis, Ghevar is treated like royalty here.

Best Shops in Jaipur:

• Laxmi Misthan Bhandar (LMB): Their Malai Ghevar is legendary. Always crowded, always worth it.
  
• Sodhani Sweets: Softer texture, less sweet – ideal if you like balance.
  
• Rawat Misthan Bhandar: Better known for kachoris, but their Ghevar during Sawan is underrated.
  

If you visit Jaipur in August, you will see Ghevar towers stacked like wedding cakes in every sweet shop window.

🟣 Delhi – Tradition with a Touch of Gifting Glam

In Delhi, Ghevar becomes a festival essential. From Teej to Rakhi, sweet shops are packed with people buying Ghevar boxes for gifting.

Top Ghevar Spots in Delhi:

• Chaina Ram Sindhi Halwai (Chandni Chowk): The OG. Their Malai Ghevar is rich, heavy, and full of nostalgia.
  
• Kaleva (Gole Market & Pitampura): Great packaging, soft texture, perfect for Rakhi gifts.
  
• Haldiram’s & Bikanervala (Multiple Locations): Reliable, clean, and available almost everywhere — especially their kesar and paneer Ghevar.
  

If you are looking to ship or gift Ghevar across NCR, these brands are a safe choice.

🟢 Haryana – Home-Style Ghevar with Local Charm

In Faridabad and Sonipat, Ghevar is not just a sweet — it is part of the household. Local halwais start prepping for Teej days in advance, and their ghevar often sells out without any ads or Instagram posts.

Local Favourites in Haryana:

• Om Sweets (Faridabad): Budget-friendly and consistent, especially for milk Ghevar.
  
• Local Halwais in Old Sonipat: I once had a milk Ghevar here that was softer than anything I tasted in Delhi. You can taste the freshness of the ingredients.
  

You might not find these names online, but ask any local during Sawan, and they will point you to their favourite corner shop.

Wherever you are in North India, I believe Ghevar is not just a dessert. It is a sweet that connects people, places, and traditions.

📝 Note: All the shops mentioned above are based on local popularity, personal visits, and trusted reviews from regular customers. I have either tasted their Ghevar myself or spoken to locals who buy from them every year during Sawan. These are not sponsored mentions – just real recommendations to help you find the best Ghevar wherever you are in North India.

Is Ghevar Healthy or Too Sugary?

Let us be honest — Ghevar is not a daily dessert. It is a festive indulgence. Made with ghee, maida, and sugar syrup, it is rich, deep-fried, and heavy, especially when topped with rabri or mawa.

But just like laddoos during Diwali or gujiya during Holi, Ghevar is meant to be enjoyed occasionally, not daily. And during Sawan, it brings joy, tradition, and that once-a-year flavour that no fruit or biscuit can match.

⚖️ What Makes Ghevar Heavy?

• It is deep-fried in ghee
  
• It uses refined flour (maida)
  
• It is soaked in sugar syrup (chashni)
  
• And if you add rabri or malai, the fat content doubles
  

A single 100 g serving of Malai Ghevar can range from 350 to 450 calories, depending on how much rabri is layered on top.

📝 Note: These nutritional values are approximate. They may vary depending on the ingredients, toppings, and how each Ghevar is prepared.

🧘 Is There a Healthier Way to Enjoy It?

Yes – and I follow these myself:

• ✅ I usually go for Plain Ghevar if I just want the taste without heavy toppings
  
• ✅ I buy small-size pieces (100–150 g) to avoid over-eating
  
• ✅ I eat it during the day — never at night
  
• ✅ And I avoid storing it for too long. Fresh Ghevar always feels lighter
  

Also, many shops now offer sugar-free Ghevar (with stevia) or low-sugar variants — especially for diabetic customers. But be cautious. Always check what sweetener is used and how fresh the product is.

📝 Personal Thought:

Ghevar is a sweet made for the heart, not for the diet. And just like any festive treat, the key is balance, not guilt. I never count calories on Rakhi day — but I do balance it with light meals and a walk in the evening.

How to Store Ghevar and Keep It Fresh

Ghevar tastes best when eaten fresh. But during festivals like Teej and Raksha Bandhan, people often buy it in advance or send it as gifts. In that case, knowing how to store Ghevar properly can save both taste and health.

I have made the mistake once — I kept Malai Ghevar on the kitchen counter for two days, and it turned soggy and slightly sour. Since then, I have followed a simple routine to keep it fresh.

📦 How Long Does Ghevar Last?

• Plain Ghevar (no rabri or mawa):
  Stays fresh for 4 to 5 days at room temperature in a dry, airtight box.
  
• Malai or Mawa Ghevar:
  Needs to be refrigerated. Best consumed within 1 to 2 days.
  
• Paneer or Milk Ghevar:
  It should be eaten the same day. These spoil quickly.
  

🧊 Storage Tips I Personally Follow

• ✅ I store plain Ghevar in an airtight steel or Tupperware box
  
• ✅ I never mix rabri-topped pieces with plain ones
  
• ✅ For Malai Ghevar, I use the fridge but keep it covered to avoid absorbing other smells
  
• ✅ I avoid stacking pieces — Ghevar breaks and becomes chewy
  

Also, if you are gifting Ghevar:

• Choose plain or semi-dry versions
  
• Ask the sweet shop for moisture-free, travel-safe packaging
  
• Add a note to “consume within 2 days” if it has rabri
  

📝 Personal Tip:

Whenever I bring Ghevar from Sonipat to Delhi, I wrap each piece in butter paper and stack them in a flat cardboard box. It stays crisp for two days and feels just as fresh as it did at the shop.

My Personal Sawan Memory with Ghevar

For me, Ghevar is not just a sweet. It is a memory of home, family, and the monsoon breeze through our old Faridabad windows.

Every year during Sawan, my mother would bring back Ghevar from the local halwai. Wrapped in brown paper, still warm from the shop, it would fill the house with the smell of ghee and cardamom. She would cut it into six pieces — one for each of us. No rabri, no toppings — just plain Ghevar and a cup of chai on the floor.

I remember one Rakhi when my sister tied the thread and handed me a box instead of asking for a gift. Inside it was a big round Malai Ghevar with a hand-written note: “Sweetness is already yours, just don’t forget me in your travels.”

Since that day, I have never celebrated Rakhi without Ghevar. Even if I am travelling, I make sure a piece reaches her, wherever she is.

These are the moments that make Ghevar more than food. It is tradition, it is love, it is Sawan itself.

Final Thoughts – Ghevar is Not Just a Sweet, It is a Feeling of Sawan

Sawan in North India brings two things – monsoon rains and trays full of Ghevar. This sweet is not just about taste. It is about celebration, tradition, and sharing joy during festivals like Teej and Raksha Bandhan.

But while enjoying Ghevar, always be careful where you buy it from. During festive seasons, many places sell adulterated or low-quality sweets. I always prefer trusted shops — because the wrong Ghevar can spoil your health, not just your mood.

So this year, pick Ghevar that is made fresh, tastes clean, and comes from a place you trust. Share it with your family, pack it as a gift, or enjoy it with tea — just do not miss it this Sawan. Because Ghevar is not just a dessert. It is the flavour of North India’s monsoon. Want to know which other sweets make Sawan special across North India? Explore this delicious list of top Sawan sweets, including Peda, Barfi, and Malpua.

📹 Video Ghevar in Jaipur

Watch this quick clip from a Jaipur food tour to feel the festive streets and Ghevar culture come alive.

FAQs – All Questions You Have About Ghevar

Ghevar may look like a simple sweet, but first-time buyers and travellers often have many questions about it. I have answered the most common ones below, based on real conversations, online search trends, and my own experience.

Manoj Kumar

Hi, I am Manoj Kumar, the voice behind Trip Guru Go. I am a travel researcher, SEO content expert, and founder of this blog. With over 12 years of experience in digital travel research, I simplify complex destinations into real, helpful, and trustworthy guides.

Every article I write is backed by local sources, real traveler experiences, and deep fact-checking. Even if I have not visited every place personally, I never share anything without strong on-ground insight.

I do not sell travel packages or promote anything paid. My only goal is to help you travel smarter — with zero fluff, 100% honesty, and a deep focus on your safety and experience.

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