Скачать или смотреть Malai Ghewar Recipe | तीज और राखी स्पेशल मलाई घेवर रेसिपी

Malai Ghewar Recipe | तीज और राखी स्पेशल मलाई घेवर रेसिपी | Cooking With Chef Kapil

#MalaiGhewar #TeejSpecial #rajasthanisweets #RakshaBandhansweets

Malai Ghewar is a traditional Rajasthani dessert made from maida, ghee, and milk, deep-fried into a honeycomb-like disc and topped with rich rabri (malai), saffron, and dry fruits. This festive delight is especially popular during Teej and Raksha Bandhan. In this recipe, we’ll show you how to make crispy, juicy, and flavorful ghewar at home with creamy malai topping.

Ingredients

For Ghewar

All-purpose flour (Maida) – 250 grams

Ghee (clarified butter) – 50 grams

Cold milk – 100 ml

Cold water – approx. 400–500 ml (to make thin batter)

Ice cubes – 5 to 8

Lemon juice – 1 tsp

Ghee – for deep frying


For Sugar Syrup:

Sugar – 200 grams

Water – 100 ml

Saffron – a few strands (optional)

Cardamom powder – ½ tsp

For Rabri (Malai):

Full cream milk –2 litre

Sugar – 2 tbsp

Saffron and cardamom – to taste

Sliced almonds, cashew and pistachios – for garnish


Method

Step 1: Make Rabri

1. Boil 1 litre milk in a heavy pan.


2. Keep stirring and reduce it to half on low flame.


3. Add sugar, saffron strands, and cardamom powder.


4. Cook till thick and creamy. Let it cool and refrigerate.


Step 2: Prepare Ghewar Batter

1. In a mixing bowl, add cold ghee and ice cubes. Whisk until the ghee turns white and creamy.


2. Add maida and cold milk. Mix well.


3. Gradually add cold water to make a very thin, pouring consistency batter.


4. Add lemon juice and let it rest for 10–15 minutes.


Step 3: Fry the Ghewar

1. Heat ghee or oil in a deep, heavy kadai or pan.


2. When moderately hot, pour the batter from a height in the center of the oil using a ladle.


3. Allow the batter to bubble and form a honeycomb pattern.


4. Pour more batter 2–3 times in intervals to build layers.


5. Cook on low flame till crispy and golden brown.


6. Remove and let it drain on a rack or paper towel.

Step 4: Sugar Syrup and Garnish

1. Make sugar syrup by boiling sugar and water to 1-string consistency.


2. Add saffron and cardamom powder.


3. Dip the fried ghewar briefly in warm syrup and remove.


4. Top it generously with prepared rabri.


5. Garnish with chopped nuts and more saffron strands.

Serving: Serve chilled or at room temperature. You can also store ghewar in the fridge and top with malai just before serving.