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Ghewar

Malai Ghevar – Authentic Rajasthani Dessert in Easy Steps


Nutritional Value: 524 Calories / Serving Fat 267 cal Carbs 232 cal Protein 25 cal

Course Dessert
Cuisine Indian
Keyword Malai Ghevar, Rajasthani Dessert
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 524 kcal
Author Lakshmi

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

  1. Mix sugar, water and cardamom powder in a kadai or pan and let it boil till it attains a one string consistency.
  2. Add saffron strands.
  3. Remove from heat and keep aside.

For Ghevar

  1. Mix arrowroot or corn flour, milk, melted ghee and refined flour in a bowl and ensure that there are no lumps formed.
  2. 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.
  3. It is essential that the ghee and water blend with one another.
  4. Keep adding on the water say about 2 cups or so, all the while stirring constantly for obtaining a nice blend.
  5. The consistency of the mixture should be that of a coating thickness.
  6. Set the batter aside in a cool place.
  7. Place the kadhai on the gas flame and pour melted ghee in it for frying.
  8. Place the ghevar mould in the center and see that 3/4th of the mould height gets immersed in the ghee.
  9. Take 2 batter ladles in a smaller vessel and place it close to the gas stove.
  10. 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.
  11. On subsiding of the froth another ladle can be dropped thinly into the mould center.
  12. Continue this process six or seven times, and make a hole in the mould’s center with the help of a wooden skewer stick.
  13. Heighten the flame and let it cook properly; you can pour ladles of ghee over the top for better frying.
  14. On the firming/cooking of the center portion remove the ghevar gently from the ghee with the skewer.
  15. Dip it in the sugar syrup, drain and place it on a plate.
  16. Do the same from steps 9 to 15 with the remaining batter.
  17. For the malai rabdi, heat milk and reduce it to half the quantity, add sugar, saffron and cardamom powder. Let it cool to thicken.