Malai Ghevar : Rakhi Special Recipe

on August 20, 2013

Malai Ghevar is a Rajasthani delicacy made during the Hindu month of Shravan. It is available in the market only during this time and is a popular choice of dessert for Rakshabandhan.

I always wanted to make Ghevar at home and had a recipe from some magazine kept safely with me for a very long time. With all the travelling and changing places, never got a chance to try it. Now that I am settled and ready to take up challenges in cooking, it was the perfect opportunity to give this a try.

After a little research on internet and adapting some tips and tricks from here and there, my Ghevars were ready in a few hours. I would not say it's easy to make but with a little patience and precision, you'll be able to make it. So here is how made mine.

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 cups
A pinch of yellow food color
Ghee or oil for frying

For 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 lt
Sugar- 1/4 cup
Kewda essence- 2-3 drops
Cardamom powder- 1/4 tsp
Dry fruits for garnishing

Procedure

For the ghevar

In a bowl, whisk ghee and milk till light and fluffy.
Add maida and whisk well.
Add water and make a runny batter without any lumps. ( If lumps are formed, strain the batter through a soup strainer )
Add the food color and mix well.
Take a small saucepan ( 4 inch ) and fill with ghee till half.
Heat the ghee on high flame.
When the ghee is very hot, pour a ladle of batter from at least 1 feet high in the center of the pan in a steady speed and as fast as you can.
Do not simmer the heat.
The batter will splutter a lot.
Be very careful at this stage.

Procedure

If the batter starts to overflow, stop pouring more batter.
Let the bubbles in the ghee settle down.
Pour another ladle of batter on top the previous batter. ( Always mix the batter before pouring )
Let it cook for a minute.
Repeat the process 3-4 times.
Make a hole in the center with a skewer.
Let the ghevar fry on high heat till it is browned from top. ( it will take sometime. Don't get impatient as I did )
Remove the ghevar from ghee using a fork.
Keep it on a tilted plate so that extra ghee is removed.

Procedure

For the sugar syrup

Heat sugar and water in a pan.
Add saffron and cardamom.
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).