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Malai Ghevar : Rakhi Special Recipe

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.


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


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.


  • 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.


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).


Assembling the ghevar

  • Dip the ghevar in sugar syrup for 10 seconds on each side.
  • Remove on a plate using a fork.
  • Pour malai rabdi on top.
  • Garnish with almond and pistachio slivers.

Enjoy the treat!

Malai ghevar is ready to be served. An irresistible treat for your brother!

Story first published: Tuesday, August 20, 2013, 17:05 [IST]
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