Skip to main content

Rajasthani dessert - "Malai Ghewar"

By


Hello readers,
Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start!

Equipment:

1. Heavy bottom pan.
2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches.
3. Iron skewer.

Ingredients:

For Ghewar batter-

1 .Flour- 500 gm.
2. Ghee (clarified butter)- 150 gm.
3.Water- 1.5 litre.
4. Ice cube -3-4.
5. Food colour - 1/3 spoon (yellow colour).
6. Milk-1 cup.

For friying ghewar-

1. Ghee ( clarified butter)- 1 kg

For sugar syrup-

1. Sugar - 500 gm.
2. Water -250 ml.
3. A pinch of saffron.

For Malai -

1. Milk -1 litre.
2. Sugar -50 gm.
3. Cardamom powder - 1 tsp.
4. Saffron - 1 gm.

For decoration-

1. Dry fruits- 50 gm ( chopped).

Preparation:

Step 1- Dissolve food color in some water.

Step 2- Make sugar syrup by heating water and sugar mixture till sugar dissolves completely. Spread saffron and mix well keep aside.

Step 3- To make Malai heat milk, sugar, cardamom powder and reduce milk until it became thickens. Add saffron. Keep aside for cooling.

Step 4- Heat Ghee in a heavy bottom pan and cool by adding ice cube one by one, rubbing the ghee vigorously so that all impurities are left and ghee becomes very white & also gets accumulated on the surface.

Step 5- Add flour, milk (1 cup), water and mix to make a smooth batter. Now mix food color (step-1) into it. Add more water to this batter if required, batter should be thin so that it run off easily when poured from spoon.

Step 6- Take cylinder container, fill the container half with ghee and heat it. When ghee will became very hot take 50 ml batter pour it in the centre of ghee slowly in one continuous thread like stream. Allow these threads to settle, pour one more glassful batter slowly in the hole formed in centre. When foam settles again, loosen Ghewar with an iron skewer inserted hole and lift carefully.

Step 7- Keep them on tissues so that extra ghee can removed.

Step 8-  Dissolve this fried Ghewar in the warm sugar syrup and removed immediately.

Step 8- Spread malai on the Ghewar and garnish with chopped dry fruits. Now it's ready to serve.


Labels:

Comments

Post a Comment

Last week's top

Hong Kong Chicken Pan- fried noodles

By
  image credit Hello readers,       Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles".  Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...
Post a Comment
Read more

Yakhni Pulao

By
Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....
Post a Comment
Read more

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more