Making Ghewar is not a small process or an easy one. It takes the right time, weather, skills and patience to make it. Batter of Ghewar is poured little by little into hot ghee. As each layer cooks, it creates tiny holes that give Ghewar a little crispy and crispy texture. Many halwais believe the moisture in air during the monsoon helps the sweet turn out the way they want. The dryness in the air does not allow the sweet to get the texture. That’s why some people make it only during the rainy season.
