By Garima Johar
July 1, 2026
Malai ghewar is a seasonal speciality. With monsoon hitting India, the much-awaited malai ghewar is back at sweet shops. If you want to make the honeycomb-like mithai at home, follow this guide.
For The Ghewar: ¼ cup ghee 1.5 cups maida 3-4 ice cubes Oil for deep-frying For The Sugar Syrup: 1 cup sugar ½ tsp cardamom powder For The Malai: 3 cups full-cream milk ¼ cup sugar A few cardamom pods Sliced almonds and pistachios Dried rose petals for garnish
Mix ghee, crushed ice, flour, and water to make a smooth batter for ghewar.
Simmer sugar and water to make a consistent sugar syrup. Add cardamom powder.
Simmer milk to make the malai rabri. Add sugar and cardamom pods. Let it cool once thick.
Heat some oil in a pan. Pour a spoonful of batter into the hot ghee, creating a concentric circle.
Deep-fry for a crispy ghewar. Once fried, soak in the sugar syrup for a few seconds.
Pour the malai on the ghewar. Garnish with sliced nuts and rose petals.