The Indian honeycomb: Ghewar’s place in our sweet tradition

Last year, on MasterChef Australia, contestant Depinder Chhibber presented Indian honeycomb, known as ghewar, to the judges. Ghewar is a round, flat, perforated sweet dish typically topped with saffron, dried fruits, and silver verak. It is made from wheat flour, soaked in sugar syrup, and deep-fried, resulting in a crispy, crunchy texture.

Despite personal dislike, ghewar is popular among North Indians, particularly during the festival season in Rajasthan. It is often gifted during Teej and Raksha Bandhan, and given to newly married girls as a traditional ritual. Although the exact origin of ghewar remains unknown, some theories suggest it may have Persian or Iranian origins, possibly introduced to Lucknow by Wajid Ali Shah after his battles with the Rajputs.

Interestingly, ghewar sales increase during the monsoon season due to the moisture-laden air aiding the fermentation process, enhancing the honeycomb effect. While the author personally finds ghewar too sweet, they recommend trying a bite for an indulgent treat.