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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.
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).
Procedure
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!
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