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

Royal delicacy of India "Laal Maas"

By
  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...
Post a Comment
Read more

Sarson Ka Saag

By
  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more