Malai Ghevar – Authentic Rajasthani Dessert in Easy Steps
Malai Ghevar, a specialty of Rajasthani cuisine is a delicate wired, lacy preparation made from oodles of pure ghee and refined flour. A must have dish on festivals like Rakshabandhan and Teej, its preparation may seem complex and tedious just like the Halbai sweet from the south. However, the tasty outcome is worth all the efforts you put in. So, why not learn to make the recipe yourself and relish the distinctive taste of your finished product?
Follow the Malai Ghevar recipe given below and let your taste buds revel in the magic of your preparation.
Malai Ghevar – Authentic Rajasthani Dessert in Easy Steps
Nutritional Value: 524 Calories / Serving Fat 267 cal Carbs 232 cal Protein 25 cal
Ingredients
For Ghevar
- 2 Cups Refined Flour
- 1/2 Cup Milk
- 1/2 Cup Melted Pure Ghee
- 3 Cups Water
- Pure Ghee for Frying
- 1 tsp Corn flour or Arrowroot powder- 1 tbsp
For Sugar Syrup
- 1 Cup Water- 1 cup
- 1.5 cup Sugar – 1.5 cup
- 1.5 tsp Cardamom Powder- 1.5 tsp
- Saffron- Few strands
For Malai Rabdi
- 1 litre milk
- Sugar to taste
- 2 Strands Saffron
- 1 tsp Cardamom powder
- Dry Fruits for Garnishing
Instructions
Malai Ghevar – Authentic Rajasthani Dessert in Easy Steps
For Sugar Syrup
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Mix sugar, water and cardamom powder in a kadai or pan and let it boil till it attains a one string consistency.
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Add saffron strands.
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Remove from heat and keep aside.
For Ghevar
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Mix arrowroot or corn flour, milk, melted ghee and refined flour in a bowl and ensure that there are no lumps formed.
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Add to the mixture one cup water ensuring that it falls in a thin stream and at the same time constantly keep on stirring the mixture.
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It is essential that the ghee and water blend with one another.
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Keep adding on the water say about 2 cups or so, all the while stirring constantly for obtaining a nice blend.
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The consistency of the mixture should be that of a coating thickness.
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Set the batter aside in a cool place.
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Place the kadhai on the gas flame and pour melted ghee in it for frying.
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Place the ghevar mould in the center and see that 3/4th of the mould height gets immersed in the ghee.
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Take 2 batter ladles in a smaller vessel and place it close to the gas stove.
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As the ghee gets heated on a medium flame pour one ladle of the batter such that it drops thinly into the mould. Let it settle.
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On subsiding of the froth another ladle can be dropped thinly into the mould center.
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Continue this process six or seven times, and make a hole in the mould’s center with the help of a wooden skewer stick.
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Heighten the flame and let it cook properly; you can pour ladles of ghee over the top for better frying.
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On the firming/cooking of the center portion remove the ghevar gently from the ghee with the skewer.
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Dip it in the sugar syrup, drain and place it on a plate.
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Do the same from steps 9 to 15 with the remaining batter.
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For the malai rabdi, heat milk and reduce it to half the quantity, add sugar, saffron and cardamom powder. Let it cool to thicken.
Top your ghevar with the malai rabdi and it is ready to be served !
Contributed by: Lakshmi is a passionate writer i
interested in travel and cooking. She has authored many recipes and a regular contributor at http://www.realbharat.org She has made her kitchen her lab and keeps experimenting, especially in South Indian traditional dishes.
This looks good! I like learning new recipes and about different foods. I’ve never heard of this and found myself looking up more and more. Thank you for sharing! Where do I find ghee?
Thanks for the comment, Gheee is clarified butter, if u have unsalted butter and melt it becomes ghee. Or u will get in it any Indian/Asian store if you have it near your place. Thanks.
Wow…..it looks good and ready to go too!
That looks and sounds amazingly delicious – thank you for sharing!
Looks delicious and complicated…! 🙂
WOW this looks so good! I saved it to try it in the near future thank you so much for sharing! I know our whole family would enjoy this!