Why is Ghevar made during monsoon season?

Come monsoon and mithai shops in North India are filled with varieties of Ghevar. While this disc-like desert belongs to Rajasthan, it can be now found in every other mithai shop in Northern India. But, have you ever thought about why this deep-fried honeycomb-shaped dessert is available only during monsoon (Sawan) months? The availability of this dessert is deeply linked to human digestive health. Scroll below to know. (Image: istock)

According to a tweet posted by Bikanervala, as per Ayurveda, the monsoon months are predominated with vata & pitta which causes dryness & acidity. Ghevar & Pheni have vata and pitta calming properties due to the use of ghee and sweet syrup. Also, consuming and sharing these festive delicacies are considered to be auspicious. According to experts, although Ghevar is filled with calories, having it in moderation during this weather is advisable and it doesn't harm you in any way. (Image: istock)

If local halwais are to be believed, with time, the popularity of Ghevar has changed its style of making as well. According to a local halwai of Jaipur, earlier the batter of Ghevar was made using maida (refined flour) and water. But at present, in place of water, milk is added to make it rich in texture and taste as well. Also, the use of imported saffron adds to the visual appeal of Ghevar. When asked if the use of saffron increases the shelf-life of the seasonal dish, he denies and adds, "The use of balanced ingredients and slow cooking naturally makes it last for 7-10 days, if kept in a cool and dry place." (Image: istock)

In Braj and Rajasthan, Ghevar is an integral part of Raksha Bandhan celebration. In Rajasthan, during Rakshabandhan, when the newlyweds visit the bride's home for the first time, it is customary to carry boxes of Ghevar for in-laws. (Image: istock)

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