Archive · 21 Aug 2026
Ghewar: The Indian Honeycomb Sweet Bridging Tradition and Technique
Ghewar is a traditional Indian sweet with many holes in it.
People often decorate it with saffron, dry fruits, and silver varak.
It is especially common in North Indian sweet shops.
Depinder Chhibber made it for the judges on MasterChef Australia last year.
She called it “Indian honeycomb” because it looks similar to honeycomb.
However, honeycomb is baked, while ghewar is deep-fried.
To make the holes, the oil must be very hot and the batter must be very cold.
The writer admires its appearance and crispness but does not enjoy eating it.
Ghewar is a round, flat, perforated North Indian sweet often topped with saffron, dry fruits, and silver varak.
Depinder Chhibber prepared ghewar for the judges on MasterChef Australia last year.
The sweet is made with wheat flour or maida and soaked in sugar syrup.
Unlike baked honeycomb, ghewar is deep-fried to create its airy, perforated texture.
Chhibber explained that very hot oil and ice-cold batter are essential to making ghewar.
- Who
- Depinder Chhibber made ghewar for the judges on MasterChef Australia; the writer also discusses the sweet.
- What
- Ghewar, a round, perforated deep-fried sweet soaked in sugar syrup, is described as an Indian form of honeycomb.
- When
- The MasterChef Australia preparation took place last year.
- Where
- Ghewar is a staple in sweet shops in North India and was prepared on MasterChef Australia.
- Why
- Chhibber made ghewar for the show’s judges and described the technique behind its honeycomb-like texture.
Culinary Appreciation
Personal Criticism
Texture and appearance
Culinary Appreciation
Depinder Chhibber described ghewar as beautiful, crispy, crunchy pastry and compared it with honeycomb.
Personal Criticism
The writer says they are not a fan of ghewar despite acknowledging its distinctive appearance and texture.
Preparation
Culinary Appreciation
Chhibber presented the splattering of cold batter in hot oil as the technique that creates ghewar’s honeycomb texture.
Personal Criticism
The preparation is described as tricky, requiring careful control of batter temperature and oil heat.
- Sweet
- Ghewar
- Main ingredients
- Wheat flour or maida and sugar syrup
- Appearance
- Round, flat, and perforated
- Common toppings
- Saffron, dry fruits, and silver varak
- Cooking method
- Deep-fried
- Key technique
- Ice-cold batter added to very hot oil
- Television appearance
- MasterChef Australia, last year