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GHEVAR RECIPE how to make traditional Rajasthani Malai Ghevar at home. This recipe will help you achieve the perfect, crispy, and lacy texture, just like the ones you find in sweet shops.

Ingredients:

For the Ghevar Batter:

Ghee (solidified): 4 large spoons
Ice cubes: 5-6
All-purpose flour (maida), sifted: 1 cup
Chilled milk: 1/4 cup
Gram flour (besan): 1 tablespoon
Chilled water: Approximately 3 cups

For the Chashni (Sugar Syrup):
Sugar: 1.5 cups
Water: 1 cup
Saffron strands
Cardamoms, crushed: 2-4
Lemon juice: 1 small spoon

For the Rabri (Thickened Milk Cream):
Full-fat milk: 1 liter
Milk powder: 1/2 cup
Sugar: 1/4 cup

For Garnishing:
Nuts (almonds, pistachios)
Saffron
Silver leaf (chandi vark)
Recipe Steps with Timestamps:

[01:16] Ghevar Batter Preparation
[01:28] Creaming the ghee with ice cubes.
[02:51] Adding and mixing the all-purpose flour.
[03:24] Incorporating chilled milk and gram flour.
[04:12] Gradually adding chilled water to create a thin batter.

[05:30] Chashni (Sugar Syrup) Preparation
[05:35] Dissolving sugar in water.
[05:54] Adding saffron and cardamom for flavor.
[06:09] Cooking the syrup to a half-string consistency.
[06:46] Adding lemon juice to prevent crystallization.

[07:05] Rabri (Thickened Milk Cream) Preparation
[07:12] Boiling full-fat milk.
[07:36] Simmering the milk until it reduces.
[07:46] Making a paste of milk powder and cold milk.
[08:04] Adding sugar and the milk powder mixture to the simmering milk.
[08:34] Cooking the rabri until it thickens.

[09:10] Frying and Assembling the Ghevar
[09:27] Heating the oil to a very high temperature.
[10:25] Pouring the batter into the hot oil.
[11:27] Creating a hole in the center for even cooking.
[12:05] Draining the fried ghevar on a wire rack.
[13:56] Assembling the Malai Ghevar with sugar syrup, rabri, and garnishes.
[15:08] Serving plain ghevar with sugar syrup and dry fruits.

Key Tips for Perfect Ghevar:

Use chilled ingredients for a crispy and lacy texture.
Maintain the correct thin and free-flowing consistency of the batter.
Fry the ghevar at the right high temperature for the perfect result.


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