{"id":13272,"date":"2020-07-30T15:43:00","date_gmt":"2020-07-30T22:43:00","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=13272"},"modified":"2021-07-07T19:28:05","modified_gmt":"2021-07-08T02:28:05","slug":"malai-ghevar","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/malai-ghevar\/","title":{"rendered":"Malai Ghevar"},"content":{"rendered":"\n

Malai Ghevar, also called Rabdi ghewar, is a Rajasthani delicacy made during the Hindu month of Shravan. It is very popular sweet during festivals like Teej and Rakshabandhan.<\/em><\/p>\n\n\n\n

I love this Indian Mithai. When you take a bite of this rich, exotic, and lip-smacking dessert, you feel the joyride of a wonderland. It turned out so lip-smacking and looked utterly gorgeous as well.<\/em><\/p>\n\n\n\n

Let’s learn how to make this unique and decadent Indian sweet at home.<\/em><\/p>\n\n\n\n

\"Ghevar<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

Raksha Bandhan or Rakhi is around the corner. At this festival, sisters tie a sacred thread on their brother’s wrist as a symbol of their love and good wishes.<\/p>\n\n\n\n

The brothers in turn promise to love and protect their sisters forever. Sisters also get gifts on this day too.<\/p>\n\n\n\n

Rakshabandha (all Indian festivals actually) is very close to my heart.<\/p>\n\n\n\n

This year Rakhi falls on the 3rd of August and as usual, I will be missing it being away from home. This is the 11th year I am not with brother to tie the rakhi personally on his hand.<\/p>\n\n\n\n

Of course, I have already sent my rakhi to my brother but the feeling of not being with him to tie the rakhi on his hand makes me sad. \ud83d\ude41<\/p>\n\n\n\n

So on this Rakhi, I decided to share my brother’s favorite sweet Ghevar recipe with you all.<\/p>\n\n\n\n

Note – Not only for Rakshabhandan, but Malai Ghewar can be made on regular days as well for a change. \ud83d\ude09<\/p>\n\n\n\n

\"Ghevar<\/figure><\/div>\n\n\n\n

Anyways, back to the recipe. I am going to share very important tips and tricks throughout the post so please don’t skip and read the post carefully to achieve store-bought like result in the first attempt. \ud83d\ude42<\/p>\n\n\n\n

What is Ghevar?<\/h2>\n\n\n\n

Does Ghevar sound something completely new and complicated? Don’t worry, I am here to help you.<\/p>\n\n\n\n

Ghevar is a traditional Rajasthani mithai or sweet dish which originates from the Indian state of Rajasthan but is also popular in the surrounding states.<\/p>\n\n\n\n

It is a round-shaped Indian sweet having a honeycomb pattern. It is prepared using maida (all-purpose flour) and ghee (clarified butter).<\/p>\n\n\n\n

I also mix a small quantity of besan (gram flour) to enhance its taste and give a nice color. A batter is made using these ingredients and dropped from a height in hot Ghee or oil.<\/p>\n\n\n\n

Local sweet shops use a special disc-shaped metal mould during its preparation to give it a round shape.<\/p>\n\n\n\n

Is this dessert difficult to make at home?<\/h2>\n\n\n\n

I would not say that to make ghevar at home is an effortless task, but I can guarantee you that it’s not that difficult either.<\/p>\n\n\n\n

A little practice and lots of patience are all you need, and you will be able to nail it. The first and second ghevar might not get perfect, but I guarantee you the third one will be the perfect one. Again I highly recommend reading the post very very carefully and follow each step.<\/p>\n\n\n\n

Let’s see what are the ingredients required to make this recipe –<\/h2>\n\n\n\n

Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.<\/p>\n\n\n\n

\"Pre<\/figure><\/div>\n\n\n\n

How to make this recipe? Step by step process<\/h2>\n\n\n\n

The ingredients are really basic. But the trick lies in making ghevar batter and frying it perfectly. You need the right consistency of the batter and the right amount of heat to fry these perfectly crispy discs.<\/p>\n\n\n\n

There are 5 basic steps of this recipe –<\/span><\/h3>\n\n\n\n
  1. Making batter<\/strong><\/span><\/li><\/ol>\n\n\n\n

    Sieve Maida (all-purpose flour) and besan well. Keep it aside.<\/p>\n\n\n\n

    Take ghee in a large bowl. (Photo 1)<\/p>\n\n\n\n

    Add 6 to 7 ice cubes and start to rub. Rub the ghee in a circular motion till the ghee thickens and turns creamy. Keep rubbing for 2-3 minutes or till the ghee turns whitish. Take out the remaining ice cubes. (Photo 2)<\/p>\n\n\n\n

    Now add maida and besan. Crumble well. Add chilled milk and give a rough mix. (Photo 3 to 5)<\/p>\n\n\n\n

    Add 1 cup of chilled water and make a thick batter. Add another cup of chilled water and using a whisk, start to whisk the batter for 5 minutes. You can use a stand mixer too for this process. (photo 6)<\/p>\n\n\n\n

    Add 1 teaspoon lemon juice and another cup and half of chilled water. Continue to whisk till there are no lumps. Add more chilled water if needed to make a free-flowing batter. (Photo 7)<\/p>\n\n\n\n

    Prepare a smooth flowing consistency ghevar batter. The batter is ready to make ghevar, keep the batter in the fridge till you are ready to fry. (Photo 8)<\/p>\n\n\n\n

    \"Step<\/figure><\/div>\n\n\n\n

    Notes and pro-tips<\/strong><\/p>\n\n\n\n