Malai Ghevar is a round shaped Rajasthani sweet made during the festive season of Teej and Rakshabandhan. Ghevar is made in various forms like plain, mava or malai ghevar and is usually 8 to 10 inches in diameter. Its easy to find this delicacy in all sweet shops across India, though the ones who get to relish in Rajasthan are incomparable. You just can’t resist buying it with for inviting appeal and because of the religious sentiments attached to it. Why not make this festivals even more special with your own touch? In this festive season, make Malai Ghevar at home with this easy to follow recipe. Carry on with celebrations a bit longer and make the most out of it!
Ingredients needed for Malai Ghevar
- Maida – 2 cups
- Desi ghee – 1/4 cup
- Milk – 1/4 cup
- Water – 4 cups
- Desi ghee for frying
For sugar syrup
- Sugar – 1 1/2 cup
- Water – 1 cup
- Cardamom powder – 1/4 tsp
How to make Malai Ghevar
- Mix ghee and milk in a bowl, add maida and mix nicely so that no lumps are formed.
- Add water to make a thin batter.
- Heat ghee in a small saucepan and pour 1 ladle of batter and let the bubbles subside.
- Repeat the process 3 to 4 times.
- Make a hole in the center using a skewer.
- Fry till ghevar is brown from top, remove using a fork and place on a tilted plate to remove extra oil.
- Make all ghevars in the same way.
For sugar syrup
- Heat, sugar, water and cardamom in a pan till one string consistency is reached.
- Dip the ghevar in this sugar syrup for 10 seconds on each side.
- Top the ghevar with Malai Rabdi (available in sweet shops or even can be prepared at home) and garnish with more dry fruits.