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Rajasthani dessert - "Malai Ghewar"

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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.


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