Origin
Jaipur — traditionally made for Teej and Rakhi and now a year-round Rajasthani sweet.
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Signature dish
Ghewarघेवर
The honeycomb festival sweet from Rajasthan
Ghewar is unlike any other Indian sweet. A thin, cold flour-and-ghee batter is drizzled into hot ghee in a tall mould, forming a honeycomb disc that's crisp on top and soaked with saffron sugar syrup. At Ghoomar we finish it with rabri, pistachio slivers and a dust of silver varq — the way it's served at Jaipur wedding tables.
₹179 · à la carte After the thali as dessert; a Teej / Raksha Bandhan festival must-have.
Ingredients
- Refined flour, cold ghee and iced water for the batter
- Pure desi ghee for frying
- Sugar, saffron and rose water for the syrup
- Rabri (reduced milk), pistachio, silver varq
How Ghoomar makes it
- 1
The cold batter is drizzled into hot ghee in a narrow steel mould — layer by layer until the honeycomb disc forms.
- 2
It's lifted out, drained and drenched in warm saffron sugar syrup.
- 3
Rabri is spread on top only just before serving so the base stays crisp.
How to eat it
- Ask for it plain (sada), malai-topped, or rabri-topped.
- Best eaten within an hour of assembly — the honeycomb crunch is what makes it Ghewar.
- Vegetarian, contains dairy and gluten.
Pair with
Masala chaiKesar lassiEnd-of-thali dessert
FAQs about Ghewar
What is Ghewar?
A honeycomb-textured Rajasthani sweet made by drizzling cold batter into hot ghee, then soaking the disc in saffron sugar syrup.
When is Ghewar traditionally eaten?
During Teej and Raksha Bandhan in Rajasthan, though Ghoomar serves it year-round as a dessert with the royal thali.
Is Ghewar available in Patna?
Yes. Ghoomar Traditional Thali in Raja Bazar, Patna makes fresh Ghewar daily, with plain, malai and rabri toppings.
