malai ghevar recipe | rabdi ghevar (2024)

मलाई घेवर रेसिपी | रबड़ी घेवर | रबड़ी के साथ घेवर - हिन्दी में पढ़ें (Malai Ghevar, Rabdi Ghevar in Hindi)

like malai ghevar recipe

1. Like malai ghevar recipe | rabdi ghevar | ghevar with rabri | then do try other Rajasthani recipes also:
   • dal baati churma recipe|Rajasthani dal baati churma|authentic dal baati churma|
   • Rajasthani papad ki churi recipe|Indian papad churi|how to make masala papad churi|

what is malai ghevar made of?

1. malai ghevar recipe | rabdi ghevar | ghevar with rabri | is made of cheap and easily available ingredients in India: For the Ghevar: ¼ cup ghee, 1 1/2 cups plain flour, 3 to 4 ice cubes and Ghee for deep-frying.See the below image of list of ingredients for malai ghevar.
   
2. For the sugar syrup: 1 cup sugar, ½ tsp cardamom powder and few saffron strands. See the below image of list of ingredients for malai ghevar.
   
3. Other ingredients: 3 cups rabdi, 3 tbsp almonds slivers, 3 tbsp pistachio slivers and 6 tsp dried rose petals. See the below image of list of ingredients for malai ghevar.
   

how to make rabdi

1. Click on the link to see step by step procedure to learnhow to make rabdi
   

how to make sugar syrup

1. To make sugar syrup, In a deep pan add 1 cup sugar.
   
2. Add 1/4 cup water.
   
3. Simmer till it becomes thick consistency. This will take approx 3 to 4 minutes.
   
4. Add ¼ tsp cardamom (elaichi) powder
   
5. Add a few saffron (kesar) strands.
   
6. Remove from the heat and keep warm.
   

how to make batter for ghevar

1. In a deep bowl, add ¼ cup ghee.
   
2. Add 3 to 4ice-cubes. Rub it well for 3 to 5 minutes until the ghee turns light and fluffy.
   
3. Add 1 ½ cups of plain flour (maida).
   
4. Mix it with your fingers to form a crumbly texture.
   
5. Add gradually 2 cups chilled water and whisk it till no lumps remain.
   
6. The batter should be of kadhi consistency.
   
7. Transfer ¾ cup mixture into a squeeze bottle, until you make 1 ghevar put the remaining batter in the fridge.
   

how to proceed to make ghevar

1. Heat ghee in a deep ganj shown in the image.
   
2. Once hot, pour the batter in the centre in one string.
   
3. It starts spluttering and settles along the sides of the Ganj.
   
4. Once the spluttering reduces, continue pouring the batter little by little to make thick ghevar.
   
5. Loose the sides of the ghevar using a knife gently.
   
6. Once golden brown, gently remove the ghevar using a rod or a thin rolling pin.
   
7. Drain it on the rack.
   
8. Repeat steps to make remaining 5 ghevars.
   
9. Pour the warm sugar syrup on each ghevar, allow the sugar syrup to drain.
   

how to serve ghevar

1. Serve the ghevars topped with 1/2 cup of thick rabdi evenly over it.
   
2. Top each ghevar with ½ tbspalmond (badam) slivers.
   
3. Top ½ tbsp pistachio slivers.
   
4. Top 1 tsp dried rose petals. It is optional.
   
5. Serve it immediately or you store it in the fridge for 2 days.
   

pro tips to make ghevar

1. Make sure the batter is chilled everytime you make perfect ghevar.
   
2. Gently loose the sides of the ghevar otherwise it will break.
   
3. This is the Ganj shown in the picture used to make ghevar.
   
4. Make sure ghee should be hot enough everytime you make ghevar.
   
5. Do not add too much batter at a time, as it splutters and settles at the sides of the ganj. Once the spluttering reduces keep pouring little batter in the centre.
   
6. You can store the ghevar with sugar syrup in an air tight container in the fridge for 1 week.
   
7. Do not pour hot sugar syrup on the ghevar.
   
8. Pouring sugar syrup on the ghevar placed on the rack ensures that the excess sugar syrup is drained.
   
9. Serve the ghevar within 2 hours after applying rabdi on it or else it becomes soggy.
   

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