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A honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan. Ghevars are usually large in size approx. 200 mm. or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i.e. thickened milk). Lakshmi Mishtaan Bhandar in Jaipur is famous for their "melt in the mouth" ghevars and many other sweet shops in Rajasthan also specialise in the same. Ghevars are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared in January for Makar Sankranti, in March-April for Gangaur and in July-August for the Teej festival. But you can enjoy these at any time of the year by just following the recipe given below.
Preparation Time: 10 mins.Cooking Time: 2 hours.
Makes 25 ghevars.
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