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
Malai Ghevar
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -5 Pieces
Ingredients
- FOR THE GHEVAR
- Ghee Clarified butter - 1/4 cup
- Chilled full cream milk - 1/4 cup
- Maida / All purpose flour - 2 cups
- Chilled water - 4 and 1/2 cups
- A pinch of yellow food color
- Ghee or oil for frying
- FOR THE SUGAR SYRUP
- Sugar - 1 and 1/2 cup
- Water - 1 cup
- Saffron - a few strands
- Cardamom - 2-3 crushed
- FOR THE MALAI RABDI
- Full cream milk - 1 liter
- Sugar - 1/4 cup
- Kewda essence - 2-3 drops
- Cardamom powder - 1/4 tsp
- 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.
when i saw this on fb page i was tempted…this is excellent and clear explanation dear…
Ghevar looks delicious…looks yumm with the rabdi on top
wow so so tempting ghevar dear 🙂 prefect for the season 🙂 love them with rabdi topping a lot 🙂
yumm ghevar with a fab click…awesome