Malai ghevar Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine flour, ghee, and milk to make a smooth batter.
• STEP 2.Heat ghee in a deep pan and pour a ladleful of batter in the center to form a disc shape.
• STEP 3.Fry until golden brown and crispy. Remove from the pan and let it cool.
• STEP 4.Prepare a saffron-infused sugar syrup by dissolving sugar in water and adding saffron strands.
• STEP 5.Soak the fried ghevar in the sugar syrup for a few minutes.
• STEP 6.Place the soaked ghevar on a serving plate and spread a layer of malai on top.
• STEP 7.Garnish with chopped nuts like almonds and pistachios.
• STEP 8.Serve the Malai Ghevar chilled and enjoy the rich and creamy dessert.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a crispy ghevar.
• Maintain the oil temperature while frying to ensure even cooking and crispiness.
• Let the ghevar cool completely before soaking it in the sugar syrup to prevent it from becoming soggy.
• You can add a few drops of rose water or cardamom powder to the sugar syrup for additional flavor.
• For a richer taste, you can add a layer of rabri (thickened sweetened milk) along with the malai.

Storage and Serving

• Malai Ghevar is best served fresh and chilled.
• Store any leftover ghevar in an airtight container at room temperature for up to 2 days.
• Refrigerate the malai separately and add it to the ghevar just before serving.
• Garnish with more nuts and a sprinkle of saffron strands for an attractive presentation.