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    Whisk Affair » Recipes » Indian Sweets & desserts » Rajasthani Malai Ghevar

    Published: Aug 20, 2014 | Last Updated On: Mar 21, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Rajasthani Malai Ghevar

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    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

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    Malai Ghevar

    Malai Ghevar is an authentic recipe from Rajasthan which you can replicate at home
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10 People
    Calories: 276kcal
    Author: Neha Mathur

    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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      Recipe Rating




    1. Divya Shivaraman

      August 20, 2013 at 1:41 pm

      when i saw this on fb page i was tempted…this is excellent and clear explanation dear…

      Reply
    2. prathibha Garre

      August 20, 2013 at 3:08 pm

      Ghevar looks delicious…looks yumm with the rabdi on top

      Reply
    3. Manjula Bharath

      August 20, 2013 at 3:16 pm

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

      Reply
    4. prethika skm

      August 05, 2014 at 5:41 am

      yumm ghevar with a fab click…awesome

      Reply

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