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

Thekua (a famous dessert of Bihar)

By
  Hello friends,     Today I will share you a famous dessert of Bihar (India) "Thekua". A Bihari favorite, thekua is an important part of the festivities of "Chhat".In Bihar, the festival of Chhat is celebrated to worship the Sun. Thekua is sweetmeat, prepared as an offering to the Sun God on Chhat. The reason that the thekua is preferred as prasad is because it is made of healthy ingredients. The word thekua, comes from the verb 'thokna' literally meaning 'to hammer'. The process of making this cookie involves pressing the dough hard against a wooden mould. The original word for this dish was thoka, which means transformed to thekua. Hope like the information. Ingredients:- 1. Wheat flour- 1-3/4cups. 2. Semolina- 2tbsp. 3. Fennel seeds- 1tsp. 4. Cardamom powder- 1/2tsp. 5. Dry coconut- 3tbsp(grated). 6. Jaggery- 3/4cup(grated). 7. Cashew nuts- 50g.(finely chopped). 8. Raisins- 15-20nos. 9. Milk- 1/2 cup. 10. Clarified butter- 3tbsp. For frying:- 1. ...
Post a Comment
Read more

Royal Mughlai Cuisine- "Nalli Nihari"

By
  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...
Post a Comment
Read more

Bengali Dessert - "Rasmalai"

By
  Hello readers,      Today I came to share with you a famous dessert recipe "Rasmalai".It is believed to have originated somewhere in eastern India. Presumably in the Odisha and Bengal region. Ingredients:- 1. Full fat milk- 5 cups. 2. Fresh cream-1 cup. 3. Lemon juice or vinegar- 5 tbsp(mix with 3tbsp water). 4. Baking powder- A pinch. For sugar syrup:- 1. Sugar-1-1/2 cup. 2. Water- 4cup. 3. Cardamom powder-1/2 tsp. 4. Rose water- 1/2tsp. For Malai:- 1. Full fat milk- 4cups. 2. Saffron- 8-10 strands. 3. Sugar- 3-4tbsp. 4. Pistachios- 3tbsp(crushed). Preparation Method:- For Malai- Step 1- Place a sauce pan on medium flame. Pour 5cups of milk and boil. Once milk start boiling add saffron and sugar. Reduce the flame and stir occasionally. Step 2- When a layer of cream forms,just move it aside. Boil milk until thickens and reduces to half quantity. Set aside to cool. Step 3- Keep half portion of malai in the fridge and remaining warm. For cottage cheese:- Step 1- Pour...
Post a Comment
Read more