Rajasthani Malai Ghevar

5 from 1 vote
Malai Ghevar is a Rajasthani delicacy made during the Hindu month of Shravan. It is available in the market only during this time and is a popular choice of dessert for Rakshabandhan.
Malai Ghevar is a Rajasthani delicacy made during the month of Shravan. It is a delicious dessert and can be made at home using this recipe!
I always wanted to make Ghevar at home and had a recipe from some magazine kept safely with me for a very long time. With all the traveling and changing places, never got a chance to try it.
Now that I am settled and ready to take up challenges in cooking, it was the perfect opportunity to give Malai Ghevar a try. After a little research on the Internet and adapting some tips and tricks from here and there, Ghevars were ready in a few hours.
I would not say it’s easy to make but with a little patience and precision, you’ll be able to make it and infact it will come better than any store bought version.

As I like having my desserts with a bit of cream, Malai Ghevar literally made me smile. It turned out so lip-smacking and looked utterly gorgeous as well. Not only for Rakshabhandan, but Malai Ghevar can be made for birthdays as well for a change.

Do read my step-by-step guide for making Malai Ghevar and for other Malai based sweet dishes, do try out the Zaffrani Malai Doodh and Rasmalai which are ambrosial as well!

Malai Ghevar is a Rajasthani delicacy made during the month of Shravan. It is a delicious dessert and can be made at home using this recipe!

Malai Ghevar Recipe

5 from 1 vote

Malai Ghevar

Malai Ghevar is an authentic recipe from Rajasthan which you can replicate at home
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 10 People

Ingredients 

FOR THE GHEVAR

  • ¼ cup Ghee Clarified butter
  • ¼ cup Chilled full cream milk
  • 2 cups Maida / All purpose flour
  • 4 and ½ cup Water (Chilled)
  • 1 pinch Yellow food color
  • Ghee (Or oil for frying)

FOR THE SUGAR SYRUP

  • 1 and ½ cup Sugar
  • 1 cup Water
  • 10-12 strands Saffron
  • 2-3 Cardamom (crushed)

FOR THE MALAI RABDI

  • 1 lt Full cream milk
  • ¼ cup Sugar
  • 2-3 drops Kewda essence
  • ¼ teaspoon Cardamom powder
  • Dry fruits for garnishing
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Instructions 

FOR THE GHEVAR

  • In a bowl whisk ghee and milk till light and fluffy.
  • Add maida and whisk well.
  • Add water and make a runny batter without any lumps. ( If lumps are formed, strain the 4. 4. batter through a soup strainer )
  • Add the food color and mix well.
  • Take a small saucepan ( 4 inch ) and fill with ghee till half.
  • Heat the ghee on high flame.
  • When the ghee is very hot, pour a ladle of batter from at least 1 feet high in the center of the pan at a steady speed and as fast as you can.
  • Do not simmer the heat.
  • The batter will splutter a lot. Be very careful at this stage. If the batter starts to overflow, stop pouring more batter.
  • Let the bubbles in the ghee settle down.
  • Pour another ladle of batter on top the previous batter. ( Always mix the batter before pouring )
  • Let it cook for a minute.
  • Repeat the process 3-4 times.
  • Make a hole in the center with a skewer.
  • Let the ghevar fry on high heat till it is browned from top. ( it will take sometime. Don't get impatient as I did )
  • Remove the ghevar from ghee using a fork.
  • Keep it on a tilted plate so that extra ghee is removed.

FOR THE SUGAR SYRUP

  • Heat sugar and water in a pan.
  • Add saffron and cardamom.
  • Heat till a one string sugar syrup is formed. ( one string will be formed if you take little sugar syrup in between your thumb and finger and pull it )

FOR THE MALAI RABDI

  • Heat milk in a heavy bottom pan.
  • Cook till it is reduced to half.
  • Add sugar and cardamom powder.
  • Cook till it is reduced to one quarter.
  • Add kewda essence.
  • Assembling the ghevar
  • Dip the ghevar in sugar syrup for 10 seconds on each side.
  • Remove on a plate using a fork.
  • Pour malai rabdi on top.
  • Garnish with almond and pistachio slivers.

Nutrition

Calories: 276kcal, Carbohydrates: 55g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 12mg, Potassium: 57mg, Fiber: 1g, Sugar: 35g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
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4 Comments

  1. wow so so tempting ghevar dear 🙂 prefect for the season 🙂 love them with rabdi topping a lot 🙂