Malai Ghevar

Course: Dessert
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 -5 Pieces
Author: Neha Mathur
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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

  1. FOR THE GHEVAR
  2. In a bowl whisk ghee and milk till light and fluffy.
  3. Add maida and whisk well.
  4. Add water and make a runny batter without any lumps. ( If lumps are formed, strain the 4. 4. batter through a soup strainer )
  5. Add the food color and mix well.
  6. Take a small saucepan ( 4 inch ) and fill with ghee till half.
  7. Heat the ghee on high flame.
  8. 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.
  9. Do not simmer the heat.
  10. The batter will splutter a lot. Be very careful at this stage. If the batter starts to overflow, stop pouring more batter.
  11. Let the bubbles in the ghee settle down.
  12. Pour another ladle of batter on top the previous batter. ( Always mix the batter before pouring )
  13. Let it cook for a minute.
  14. Repeat the process 3-4 times.
  15. Make a hole in the center with a skewer.
  16. Let the ghevar fry on high heat till it is browned from top. ( it will take sometime. Don't get impatient as I did )
  17. Remove the ghevar from ghee using a fork.
  18. Keep it on a tilted plate so that extra ghee is removed.
  19. FOR THE SUGAR SYRUP
  20. Heat sugar and water in a pan.
  21. Add saffron and cardamom.
  22. 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 )
  23. FOR THE MALAI RABDI
  24. Heat milk in a heavy bottom pan.
  25. Cook till it is reduced to half.
  26. Add sugar and cardamom powder.
  27. Cook till it is reduced to one quarter.
  28. Add kewda essence.
  29. Assembling the ghevar
  30. Dip the ghevar in sugar syrup for 10 seconds on each side.
  31. Remove on a plate using a fork.
  32. Pour malai rabdi on top.
  33. Garnish with almond and pistachio slivers.