Recipe- Malai Ghevar

Recipe- Malai Ghevar
Print Recipe
"Traditional Rajasthani sweet made of all purpose flour and sugar topped with reduced milk rabri"
Servings Prep Time
1 Pc 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 Pc 10 minutes
Cook Time
10-15 minutes
Recipe- Malai Ghevar
Print Recipe
"Traditional Rajasthani sweet made of all purpose flour and sugar topped with reduced milk rabri"
Servings Prep Time
1 Pc 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 Pc 10 minutes
Cook Time
10-15 minutes
Ingredients
For Ghevar
For Malai
Sugar Syrup
Servings: Pc
Instructions
  1. For sugar syrup take sugar and water in a pan and let it boil. Add 1 pinch saffron if you want. When it starts boiling, reduce the flame to low and let it cook for another 2-3 minutes. Switch off the flame and keep aside.
  2. For malai take milk in a non stick pan and let it boil on high flame. When it starts boiling reduce the flame to low. You may also add chopped nuts at this point. Now keep stirring the milk at regular interval and let it boil untill half. Add sugar and let it cook for another 2-3 minutes. Keep aside. You may also refrigerate when at room temperature.
  3. Now for ghevar, take ghee and ice cube in a bowl and beat well with your fingers. When ghee starts looking like a cream, discard the ice cube.
  4. Add 1 tbsp maida and mix well using your fingers only. Add 1 tbsp milk and mix well.
  5. Like this add whole maida and milk and mix well with fingers.
  6. Now add water and beat well with a spoon or fork, making sure no lumps. It will be thin pouring consistency.
  7. Now take a deep pan which is slightly broad on top. Fill this half with ghee and let it heat on high flame.
  8. When ghee is hot enough, pour 1 tbsp of batter in the center. You will see a lots of bubbles let them set down. When bubble sets down add one more tbsp batter in the center. Wait for the bubbles to set down again.
  9. You might need a wooden stick to make a hole in between before pouring next spoon of batter. Keep pouring one by one tbsp of batter in center. Pour 3-4 tbsp batter in sides of pan to make the sides of ghevar. Like so pour the whole batter.
  10. When bubble sets down if ghevar looks golden brown in color. Switch off the flame and take the ghevar out with the help of wooden stick. Be very careful as the ghevar might break. Place ghevar on a wired rack and let the excessive ghee drops down.
  11. Now for serving place ghevar on a plate. Pour enough sugar syrup. And garnish with malai. Serve immediately. Enjoy the yummy homemade ghevar.
Recipe Notes
  • Do not over beat while mixing maida and milk.
  • Batter should be thin pouring consistency.
  • While frying be very careful as the ghee might come out of the pan.
  • So do not fill pan more than half with ghee.
  • Pour only 1 by 1 tbsp of batter while frying. (Do not add too much at a time.)
  • Keep making sides as well of the ghevar by spreading some batter to the sides of pan.
  • Keep making a hole in between with wooden stick at regular intervals.
  • To take it out, insert wooden stick in the center hole and move a bit also push very little the top so that ghevar leaves sides and comes out easily.
  • You may have it topped with malai or just like that dipped in sugar syrup as well.

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Author: Vibhuti Jain

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