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.
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 Recipe
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Malai Ghevar
Malai Ghevar is an authentic recipe from Rajasthan which you can replicate at home
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Servings: 10 People
Calories: 276kcal
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 tsp Cardamom powder
- Dry fruits for garnishing
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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