Malai Ghevar Recipe
Ghevar is a Rajasthani cuisine also popular among Haryana, Delhi, Gujarat, western Uttar Pradesh, Madhya Pradesh, etc. This sweet is traditionally prepared Teej and Raksha Bandhan Festival. This mesh type disk-shaped cake soaked in sugar syrup covered with freshly prepared cream is awesome in taste.
Servings: 4 Servings
For Ghevar batter
- 2 cup refined flour (मैदा)
- 2 cup water (पानी)
- 1 cup milk (दूध)
- 1 teaspoon lemon juice (नींबू का रस)
- ¼ cup clarified butter (घी)
- 4-5 ice-cubes (बर्फ के टुकड़े)
- clarified butter (घी) for frying
- 1 liter milk (दूध)
- ¼ cup sugar (चीनी)
- ¼ teaspoon green cardamom powder (छोटी इलायची पाउडर)
for sugar syrup
- 1 cup sugar (चीनी)
- 1 cup water (पानी)
- ¼ teaspoon saffron (केसर)
- 1 tablespoon chopped pistachio (काटा हुआ पिस्ता)
- 1 tablespoon almond blanched and chopped (छिला तथा काटा हुआ बादाम)
How to make the batter for Ghevar
- Put ghee and ice cubes in a large bowl. Then whisk it until the ghee turns into a cream. Now remove the pieces of ice and put the cream in a blender jar (use that blender jar in which we prepare milkshake or lassi), add milk and blend it once again.
- Now slowly add refined flour and water in parts into this creamed ghee and keep mixing it with your hand. In this way mix all the flour and water in this creamed ghee. Then again whisk it, for 4-5 minutes more. In this way make sure all the lumps are gone. You will get a thick batter.
- Now add lemon juice and little more water to turn it into a thin batter. Now transfer this thin batter into the refrigerator for 30 minutes. After 30 minutes your Ghevar batter will be ready to fry.
How to Fry Ghevar
- After 30 minutes, heat ghee in a tea-making pan or in any small pan for frying Ghevars. For frying Ghevars you need a large amount of ghee, so fill half the pan with ghee. Now heat the ghee on a medium-high flame. Make sure that the ghee does not smoke, but normally hot.
- When the ghee is well heated, turn the gas to medium flame. Then place a Ghevar mold into the center of this vessel with ghee. Now pour a tablespoon of Ghevar batter, in the center of this mold, inside the ghee very carefully. Drop the batter at the center of the mold, from approximately 3-5 inches high. This will give your Ghevar a honeycomb-like texture.
- As soon as you will drop the Ghevar batter in the ghee, you will see bubbles coming out and water in the batter getting evaporating. Let the batter settle and as the bubbles stop, immediately make a hole in the center of the batter lying in the ghee with the help of a wooden stick and pour another tablespoon of Ghevar batter inside the center of this mold very carefully.
- Repeat the above process 5-6 times. After pouring 5-6 tablespoons of batter, gently press the Ghevar into the ghee and roast it well. Then with the help of a wooden stick, with which we were making the hole in the center of the Ghevar, take them out of the ghee.
- You have successfully fried your first Ghevar. Hang it for a while so that all the ghee comes out of it, or else put it over a mesh stand and let the excess ghee gets extracted and turn crispy on cooling.
- Likewise, fry all the Ghevars.
For sugar syrup of Ghevar
- Mix water and sugar and set it over the gas. Heat it continuously stirring and make 1 string sugar syrup then add cardamom powder.
To make the cream for Ghevar
- Boil the milk in a heavy bottom vessel. Cook the milk on low flame until it becomes one fourth. Then mix the sugar and cardamom powder, turn off the gas, and allow the cream to cool down.
How to serve Ghevar
- Put the Ghevar on a mesh stand placed over a plate and pour syrup from above. Then after rubbing the cream over them, decorate them with chopped nuts and serve.
- Put sugar syrup and cream on the Ghevars that you want to serve immediately.
- Store the rest of the fried Ghevars in an airtight container. You can store fried Ghevars for 15-20 days.
- When you want to eat them, garnish it with sugar syrup, cream, and chopped dry-fruits and serve and eat.