Malai Ghevar

Name: Malai Ghevar
Total time: 3000 s
Yield: 4-5 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 cup clarified butter (ghee) (about 200 grams); cubes Ice; 4 cups water (about 950 ml); 1/4 teaspoon cardamom powder; 1/2 teaspoon yellow food coloring; Ghee, as needed, for deep frying; For the syrup:; 1 cup sugar (about 200 grams); 1 cup water (about 240 ml); For the malai rabri:; 1 quart whole milk (about 1 liter); 1/4 cup sugar (about 50 grams); 2-3 drops kewra essence; 1/4 teaspoon cardamom powder; Chopped mixed nuts (almonds, pistachios), as needed, for garnish; A few saffron strands

Madhu Jain @Madhujain

surat gujaratbirthday 🎂 10th may

Malai Ghevar is a Rajasthani dessert traditionally made during the Hindu month of Shravan. It is available in markets during this time and is a popular sweet for Raksha Bandhan.

Madhu Jain @Madhujain

surat gujaratbirthday 🎂 10th may

Malai Ghevar is a Rajasthani dessert traditionally made during the Hindu month of Shravan. It is available in markets during this time and is a popular sweet for Raksha Bandhan.

Saved

Ingredients

45-50 minutes

4-5 servings

2 cupsall-purpose flour (about 250 grams)
1 cupclarified butter (ghee) (about 200 grams)
cubesIce
4 cupswater (about 950 ml)
1/4 teaspooncardamom powder
1/2 teaspoonyellow food coloring
Ghee, as needed, for deep frying
For the syrup:
1 cupsugar (about 200 grams)
1 cupwater (about 240 ml)
For the malai rabri:
1 quartwhole milk (about 1 liter)
1/4 cupsugar (about 50 grams)
2-3 dropskewra essence
1/4 teaspooncardamom powder
Chopped mixed nuts (almonds, pistachios), as needed, for garnish
A fewsaffron strands

Saved

Steps

45-50 minutes

1

Heat ghee in a deep bowl. Add ice cubes to cool the ghee. Mix the cooled ghee thoroughly into the flour, then gradually add water to make a smooth batter.
Heat ghee again in a deep pan. Place a round mold in the center of the pan and pour the batter into the mold. Fry until golden brown.
Make the sugar syrup by heating water and dissolving sugar completely.
Dip the fried ghevar into the sugar syrup, then remove and set aside.
2

In a heavy-bottomed pan, heat the milk. Cook until it reduces by half.
Add sugar, cardamom powder, and saffron strands.
Continue cooking until it reduces to one-fourth of the original amount. Add kewra essence.
Spread the sugar syrup evenly over the ghevar using a large spoon.
3

Pour the malai rabri over the ghevar.
4

Garnish with almonds and pistachios as desired. Your Malai Ghevar is ready to serve. Enjoy with your family.