Malai Ghevar Recipe

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Malai Ghevar is a Rajasthani delicacy made in the course of the Hindu month of Shravan. it’s miles to be had within the market best for the duration of this time and is a popular desire of dessert for Rakshabandhan. I usually desired to make Ghevar at domestic and had a recipe from some magazine stored effectively with me for a totally long term. With all the visiting and converting places, in no way got a hazard to strive it. Now that i’m settled and equipped to absorb demanding situations in cooking, it become the appropriate possibility to present this a try. After a little research on internet and adapting a few hints and hints from here and there, my Ghevars have been geared up in some hours. i might no longer say it’s easy to make but with a little staying power and precision, you’ll be capable of make it. So right here is how made mine.

ingredients

For the ghevar
Ghee Clarified butter – 1/four cup
Chilled complete cream milk – 1/4 cup
Maida / All cause flour – 2 cups
Chilled water – four and half cups
A pinch of yellow food color
Ghee or oil for frying

For sugar syrup

Sugar – 1 and half cup
Water – 1 cup
Saffron – a few strands
Cardamom – 2-three ( beaten )

For the malai rabdi

complete cream milk – 1 lt
Sugar – 1/four cup
Kewda essence – 2-three drops
Cardamom powder – 1/four tsp
Dry culmination for garnishing

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Method

For the ghevar

In a bowl whisk ghee and milk until light and fluffy.
upload maida and whisk well.
upload water and make a runny batter without any lumps. ( If lumps are shaped, pressure the batter through a soup strainer )
add the meals colour and mix well.
Take a small saucepan ( four inch ) and fill with ghee until half.
warmness the ghee on excessive flame.
while the ghee may be very hot, pour a ladle of batter from at least 1 toes excessive within the center of the pan in a steady velocity and as fast as you could.
Do not simmer the heat.
The batter will splutter loads.
Be very cautious at this degree.
If the batter begins to overflow, prevent pouring more batter.
let the bubbles within the ghee calm down.
Pour any other ladle of batter on pinnacle the previous batter. ( always mix the batter earlier than pouring )
permit it cook dinner for a minute.
Repeat the technique 3-four times.
Make a hollow within the middle with a skewer.
allow the ghevar fry on excessive warmth until it is browned from pinnacle. ( it will take someday. Don’t get impatient as I did )
take away the ghevar from ghee the usage of a fork.
keep it on a tilted plate so that more ghee is removed.

For the sugar syrup

heat sugar and water in a pan.
upload saffron and cardamom.
warmth until a one string sugar syrup is formed. ( one string can be shaped if you take little sugar syrup in between your thumb and finger and pull it )

For the malai rabdi

warmness milk in a heavy bottom pan.
cook till it is decreased to 1/2.
upload sugar and cardamom powder.
prepare dinner till it is decreased to one/4 th.
add kewda essence.

Assembling the ghevar

Dip the ghevar in sugar syrup for 10 seconds on each facet.
get rid of on a plate the usage of a fork.
Pour malai rabdi on pinnacle.
Garnish with almond and pistachio slivers.

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