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malai ghevar recipe | rabdi ghevar | ghevar with rabri |

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Tarla Dalal • 21 October, 2023

Malai ghevar recipe | rabdi ghevar | ghevar with rabri | | Tarla Dalal

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

Table of Content

About Malai Ghevar

Ingredients

Methods

Like malai ghevar recipe

What is malai ghevar made of?

How to make rabdi

How to make sugar syrup

How to make batter for ghevar

How to proceed to make ghevar

How to serve ghevar

Pro tips to make ghevar

Nutrient values

malai ghevar recipe | rabdi ghevar | ghevar with rabri | with 39 amazing images.

malai ghevar is a honeycomb shaped delicacy made using plain flour and ghee that has originated in Rajasthan. Learn how to make malai ghevar recipe | rabdi ghevar | ghevar with rabri |

malai ghevar, also called rabdi ghewar, is a Rajasthani delicacy made if different shapes and are either sweetened with syrup or served topped with sweet rabdi and some dry fruits.

When you take a bite of this rich, exotic, and lip-smacking rabdi ghevar dessert, you feel the joyride of a wonderland. It turned out so lip-smacking and looked utterly gorgeous as well.

ghevar with rabri are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared for the Teej or rakhi festival. But you can enjoy these at any time of the year by just following the recipe.

Tips to make malai 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 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.

Enjoy malai ghevar recipe | rabdi ghevar | ghevar with rabri | with detailed step by step images.

Malai Ghevar, Rabdi Ghevar recipe - How to make Malai Ghevar, Rabdi Ghevar

Ingredients

For The Ghevar

1/4 cup ghee

1 1/2 cups plain flour (maida)

3 to 4 ice-cubes

ghee for deep-frying

For The Sugar Syrup

1 cup sugar

1/2 tsp cardamom (elaichi) powder

few saffron (kesar) strands strands

Other Ingredients

3 cups rabdi

3 tbsp almond (badam) slivers

3 tbsp pistachio slivers

6 tsp dried rose petals

Method

For the sugar syrup

To make sugar syrup, in a deep pan add sugar and 1/4 cup water. Simmer till it becomes thick consistency.
Add cardamom powder and a few saffron strands.
Remove from the heat and keep warm.

For the ghevar

In a deep bowl, add ¼ cup ghee and 3 to 4 ice cubes, rub it well for 3 to 5 minutes until the ghee turns light and fluffy.
Add plain flour and mix it with your fingers to form a crumbly texture.
Add gradually 2 cups chilled water and whisk it till no lumps remain, the batter should be of kadhi consistency.
Transfer ¾ cup mixture into a squeeze bottle, until you make 1 ghevar put the remaining batter in the fridge.
Heat ghee in a deep ganj shown in the image, once hot, pour the batter in the centre in one string.
Continue doing the process to make thick ghevar. Loose the sides of the ghevar using a knife gently.
Once golden brown, gently remove the ghevar using a rod or a thin rolling pin and drain it on the rack.
Repeat steps 4 to 7 to make remaining 5 ghevars.
Pour the warm sugar syrup on each ghevar, allow the sugar syrup to drain.

How to serve

Serve the ghevars topped with 1/2 cup of thick rabdi evenly over it.
Top it with almond slivers, pistachio slivers and dried rose petals.
Serve it immediately or you store it in the fridge for 2 days.
You can store ghevar without rabdi on room temperature for 1 week.

Malai Ghevar, Rabdi Ghevar recipe with step by step photos

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.
  
  $Step 3 – <strong>For the sugar syrup</strong>: 1 cup sugar, ½ tsp cardamom powder and few saffron strands. …$
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 learn how 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
  
  $Step 9 – Add ¼ tsp <a href="https://tarladalal.com/glossary-cardamom-powder-elaichi-powder-265i">cardamom (elaichi) powder</a>$
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.
  
  $Step 12 – In a deep bowl, add ¼ cup <a href="https://tarladalal.com/glossary-ghee-245i">ghee</a>.$
2. Add 3 to 4 ice-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).
  
  $Step 14 – Add 1 ½ cups of <a href="https://tarladalal.com/glossary-plain-flour-maida-188i">plain flour (maida)</a>.$
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.
  
  $Step 18 – Transfer ¾ cup mixture into a squeeze bottle, until you make 1 ghevar put the …$

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 tbsp almond (badam) slivers.
  
  $Step 29 – Top each ghevar with ½ tbsp <a href="https://tarladalal.com/glossary-almond-slivers-slivered-almonds-664i">almond (badam) slivers</a>.$
3. Top ½ tbsp pistachio slivers.
  
  $Step 30 – Top ½ tbsp <a href="https://tarladalal.com/glossary-pistachio-slivers-894i">pistachio slivers</a>.$
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.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per ghevar

Energy	699 cal
Protein	17.1 g
Carbohydrates	85.7 g
Fiber	1.1 g
Fat	31.8 g
Cholesterol	40 mg
Sodium	50.6 mg

Click here to view Calories for Malai Ghevar, Rabdi Ghevar

The Nutrient info is complete

Your Rating*

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Foodie #588170

Sept. 8, 2019, 11:41 a.m.

A very superb & exact measurement of ingredients makes this ghevar a mouth watering dish. I tried this for the first time in my life and it was delicious. All my family members praised me & but obvious I thanked tarla mam. THANK YOU.