The months of July and August are monsoon months in India — Sawaan ke mahine as we say in Hindi. Besides the romantic weather that these months bring along there are a wide range of sweet and salty delicacies that one can tuck into. Various parts of India have typical rain weather food. One such monsoon dessert that I love to gorge is Ghevar. Prepared especially in this season it has its origins in Rajasthan where it is made during the Teej festival. As luck would have it we live in Karama, the desi haven for all Dubai residents. Last week this large ghevar piece from Bikanervala, Karama, was polished off in minutes by the three of us.

Bikanervala in Karama sells three varieties of ghevar — plain, malai and kesar. The base of the ghevar is made of flour and milk, then fried in ghee, topped with cream or malai and nuts. Tastes yumm especially when eaten fresh.

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