Ghevar, originating from Rajasthan’s Jaipur, has been a beloved sweet for centuries. It is deeply rooted in Rajasthani culture and is considered one of the state’s most iconic desserts.During the latest season of the popular culinary reality television show MasterChef Australia, Indian origin chef Depinder Chhibber made ghevar for the judges. Calling it the “Indian honeycomb”, Chhibber, who made it to the competition’s Top 4, brought the Indian delicacy to global attention. “It’s literally just pastry, so it’s beautiful, crispy, crunchy, but very tricky to make,” she shared during the show.“The oil has to be very hot, and the actual batter has to be ice cold. Add the chilled batter to the oil. You get that splattering, that’s what builds that honeycomb texture,” Chhibber further added.Excited netizens did not hold back when it came to sharing their admiration with comments like: ‘She pulled the boss recipe,’ ‘What perfect timing for a ghewar to be telecasted,’ ‘Iconic. Legendary. Authentically Indian. Rooting for you, Depinder. Get it home,’ and ‘This one is toughest to make but so delicious.’Indianexpress.com reached out to a culinary expert to learn about the fascinating history of this sweet delicacy.According to celebrity chef Ananya Banerjee, the sweet has royal connections – often prepared in the kitchens of Rajasthani maharajas and has been passed down through generations of traditional sweet makers called halwais. “The name ‘ghevar’ is believed to come from the Sanskrit word ‘ghrita’ (ghee) combined with ‘vat’ (round), referring to its circular, ghee-rich preparation,” she said.PreparationBanerjee detailed that preparing ghevar is an art form that requires considerable skill:Story continues below this adIngredients:All-purpose flour (maida)Ghee (clarified butter)Cold water or milkIce cubes Why is Ghevar popular during monsoon? (Source: Instagram/@depinder_)Process:A thin batter is made with flour and cold liquid, kept extremely cold with iceThe batter must have the right consistency – not too thick or thinA special wide, flat-bottomed pan called a “ghevar ka bhaghar” is usedGhee is heated to the exact right temperatureThe cold batter is poured in a thin stream from a height into the hot ghee, creating a lace-like, honeycomb patternThe pouring technique creates the characteristic holes and textureIt’s fried until golden and crispyAfter cooling, it’s soaked in sugar syrupOften topped with rabri (thickened milk), nuts, or silver leaf“The key is the temperature contrast between the cold batter and hot ghee, which creates the distinctive porous, disc-like structure,” said the chef.Why is ghevar so popular during the monsoon season?Banerjee shared that several factors make ghevar a monsoon specialty. “The monsoon season coincides with important festivals like Teej and Raksha Bandhan in Rajasthan, and these festivals celebrate the arrival of rains and are particularly significant for women. Major Rajasthani festivals fall during this period, creating natural demand,” she said.ALSO READ | Sweeten the Hariyali Teej festivities with these three different types of ghevarAccording to her, ghevar is traditionally prepared and exchanged during these celebrations, as it is customary for married women to receive ghevar from their parents’ homes during Teej. “Another reason for their popularity during this season is that fresh ingredients like milk for rabri topping are more than readily available during the monsoon,” she added. For more lifestyle news, click here to join our WhatsApp Channel and also follow us on Instagram© IE Online Media Services Pvt Ltd