Not one or two, but August is lined up with three major Indian festivals namely Raksha Bandhan, Teej and Janmashtami and how can we forget our very own Independence Day. It is indeed a very joyous time for the country, and as it happens, no occasion in India is quite as complete without some sweets. Here we have sweets for all reasons, occasions, and festivals. You cannot really celebrate Diwali without Kaju Katli, and Holi is just as bland without its Gujiyas, similarly, for the festivals that fall in monsoon, we have the Ghewar. Ghewar is a honeycomb-like cake, made with maida, milk and other ingredients. It hails from Rajasthan. It needs the moisture in the air to retain its shape, which is why it is only prepared in monsoon and is so significant to festivals like Teej, Rakshabandhan, Janmashtami et al
Rakshabandhan falls on 11th August this year. This is a day dedicated to brothers and sisters. Sisters tie a thread around their brothers’ wrists and they resolve to protect them forever. The sweet celebration is often followed by sweets and some decadent desserts, so if you are unable to find good, creamy and perfect Malai Ghewar near your place then we have you covered. Malai Ghewar, for the uninitiated, is a more indulgent spin on classic Ghewar, a creamy layer made with rabdi and nuts. Here’s an easy peasy recipe with which you can make Malai Ghewar at home.
Malai Ghewar Recipe
Ingredients:
- Ingredients of Malai Ghevar:
- 1 cup Ghee Clarified butter
- 1 cup Chilled full cream milk
- 6 cups Maida / All purpose flour
- 12 cups of Water (Chilled)
- Ghee (Or oil for frying)
- Ingredients for sugar syrup:
- 3 cup Sugar
- 3 cup Water
- 5 gms Saffron
- 6-9 Cardamom (crushed)
For Malai Rabdi
- 3 lt Full cream milk
- 1 cup Sugar
- 6-9 drops Kewda essence
- 0.75 teaspoon Cardamom powder
- Dry fruits for garnishing
Method:
- Whisk ghee and milk in a bowl till it is light and fluffy. The add maida gradually and whisk well.
- Add water, make a runny batter without lumps. If you want to add food colour then you can.
- Fill half the saucepan with ghee. Heat on high flame,
- When the ghee is hot, pour one ladle from the batter in the centre of the pan from one feet above. Do not simmer heat.
- At this point, the batter will start to splutter. Once the batter starts to overflow, stop pouring more batter.
- Once the bubbles of the ghee settles down, pour more batter.
- Let it cook, and repeat the process 3-4 times until you use up all the batter. Make a hole in the centre with the skewer.
- Let the ghewar fry on high heat till it is browned from top. Then remove the ghewar from ghee, you can use your fork. Transfer it and keep on a tilter plate so extra ghee is removed.
- Make the sugar syrup by heating sugar and water in a pan, add saffron and cardamom. Heat till you reach one string consistency.
- Now proceed to making the Malai Rabdi. Heat milk in a heavy bottom pan. Cook till it is reduced to half. Next, add sugar and cardamom powder, and cook till that is reduced to one quarter. Finally, add Kewda essence.
- Dip the Ghewar in sugar syrup for 10 seconds on each side. Pour Malai Rabdi on top, garnish with whichever nuts and dry fruits you like.
