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Rajasthan malai ghewar Recipe

Ghevar, the main dessert of the festival of Teej and Rakshabandhan, especially in Sawan, is eaten in almost everyone's homes. Today we have brought for you the recipe of special Malai Ghevar, it is definitely a little difficult to make at home but not impossible at all.

  • Prep time:
  • 10minutes
  • cook time:
  • 59minutes
  • serves:
  • 1 hours 10 mins

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Details

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    • (0)

Vegetarian

Level : Difficult

Cuisine : Indian

Course : Dessert

Allergy Information

  • - No allergy

Recipe Notes

Prepare the batter by making a very smooth batter, there should not be any lumps in the solution. The consistency of the batter should be perfect.

Tags

  • #RakhiJanmashthamiRecipes #Contest154
Ingredients

Ingredients For Rajasthan malai ghewar Recipe

Methods
  • 1. Now into the jar, add 4 tbsp of ghee, 4-5 ice cubes, and blend well.
  • 2. Now, into the jar, add 1/2 cup of milk and blend it again.
  • 3. Now 1/3 cup of all-purpose flour, 2 tbsp of cold water, and blend well.Now again, add 1/3 cup of all-purpose flour and little cold water and churn it well.
  • 4. Now, one more time, add 1/3 cup (total one cup all-purpose flour), 1 tbsp of gram flour, and blend everything well on the pulse for 5-7 minutes.
  • 5. After 5-7 minutes, transfer batter into a bowl, and the batter needs to be free-flowing consistency ( I have used 1 cup of all-purpose flour and 3 cups of water to get this consistency).
  • 6. Now into the batter, add 1 tsp of lemon juice, mix well, and make sure the batter is chill.
  • 7. Now a bowl, add ice cubes into it, and place the batter bowl on it to keep our batter chill.
  • 8. Now, place a pan( You can use any size of pan you want to make your Ghevar bigger or smaller) on flame and add oil( 3/4 of the bowl) to it, and heat on high flame.
  • 9. Now, take a sauce bottle, make Ghevar, and fill it with Ghevar batter(you can also use Laddle to make Ghevar).
  • 10. Now, little by little, add Ghevar batter into the oil and stop for some time in between, and if you add more batter, then your Ghevar will be thicker, or if you add less batter, your Ghevar will be thin.Now, make a Hole with the help of any stick.
  • 11. Now, pour the batter into the center of the hole.Now, separate Ghevar edges from the pan with the help of a fork.
  • 12. After Ghevar turns golden, slowly take it out on a plate.Now, prepare the Ghevar from the remaining batter.
  • 13. Afte you make all Ghevar, let them cool, and then you can store them in an air-tight box for a month.
  • 14. To make Rabri, first place a pan on flame and add 1 liter of milk and boil until milk reduces into 1/2 of its quantity.
  • 15. while the milk is boiling, place another pan on flame and add 1 cup of sugar, 1/2 cup of water and melt sugar well and stir the milk in between.
  • 16. Now, into sugar syrup, add 1/4 tsp of cardamom powder, one pinch of saffron strands, 1 tsp of lemon juice, and mix well.After 4-5 minutes, check the sugar syrup and if it has one string consistency, then turn off the flame and let it cool.
  • 17. After milk, reduce to 1/2 of its quantity, add 3 tbsp of sugar and mix well and cook until it reduces to 1/3 of its quantity.After milk reduces to its 1/3 quantity, turn off the flame and transfer it into a bowl and let it cool.
  • 18. Now, to make Malai Ghevar take a Ghevar and add sugar syrup to it.Now add Rabri and spread well Now garnish it with chopped pistachio, almonds, saffron strands,
  • 19. Now your Both types of Ghevar are ready, and you can enjoy them.

Products used in Recipe

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