Jaipur chefs are reimagining ghewar

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The festival of Teej is synonymous with donning the vibrant Leheriya and savouring Ghewar, a disc-shaped Rajasthani sweet with a honeycomb-like texture, conventionally made from ghee, maida, and sugar syrup. Traditionally, the options for Ghewar were limited to the classic plain version or the creamy malai one if one was in the mood for something indulgent. However, contemporary culinary creativity has transformed this traditional sweet into a diverse array of offerings. Today, one can find innovative bite-sized Ghewars in unique flavours that cater to the calorie-conscious foodies, alongside healthier alternatives made from millet and wheat for those mindful of their diet. This trend reflects not only a fusion of tradition and modernity but also a growing awareness of health and wellness among people.

Wheat and Millet Ghewars

Gud Mishri, a culinary venture based in Jaipur, specializes in crafting nutritious and delicious sweets using traditional ingredients like jaggery, mishri, wheat and millets. They have introduced millet ghewar which is a healthier alternative to the traditional recipe of ghewar which makes use of flour. “We have replaced maida with whole wheat flour and millet, enhancing our offerings with more fiber and protein that is beneficial for your gut. We avoid palm oil and cottonseed oil and use ghee in preparing our food, and instead of refined sugar, we use rock sugar and jaggery—both chemical-free. No artificial colours are used in our sweets. We made these changes because we wanted people to enjoy their favourite foods in a healthy, guilt-free way”, shares Surbhi singh Rathore, Founder Director of Gud Mishri.

Traditional Indian Flavours with Modern Pastry Techniques

Chef Tejasvi Chandela, the visionary behind Dzurt Patisserie, is well known in the culinary world with her unparalleled expertise in fusing traditional Indian flavours with modern pastry techniques. She seeks inspiration from local and indigenous ingredients, traditional Indian mithai walas and their unique methods and fuses it all with modern pastry techniques to create innovative pastries. Her limited-edition signature box from Dzurt for Teej has two exquisite variations of ghewar petit gâteaux. The first flavour is a combination of original rabri mawa, enhanced with a tantalizing orange insert and a delicate clementine orange veil. The second offering is a decadent dark chocolate mousse, complemented by a hazelnut praline insert and a sophisticated coffee veil.

Bite Sized Ghewars

Ras by House of Gyanjee has expanded its offerings with the introduction of the Petit Ghewar box, featuring bite-sized ghewars in a variety of flavours. In addition to the classic Malai Kesar, they have created unique interpretations such as Nutella, Coffee, Lotus, Biscoff, and Salted Caramel. “Our ghewars are renowned for their perfect blend of traditional craftsmanship and modern flair, earning them the nickname ‘Indian waffles,'” shares Divolka Jain of House of Gyanjee.

As chefs continue to innovate and experiment, ghewar not only retains its cultural significance but also evolves to delight new generations of dessert lovers, proving that tradition and modernity can coexist deliciously.