Malai Ghevar is a vibrant festive Indian dessert from the Rajasthani plate in all its traditional glory. This delectable treat is from a honeycomb-like disc made of deep-fried batter using a mix of maida, ghee, and milk. When this has perfectly been fried into a golden-brown crisp, then drenched in the light sugar syrup, the delicious delicacy, ghevar, is created. But it is, of course, the generous topping of malai, the chopped strands of saffron, and the crushed nuts give it a rich, indulgent finish. Traditionally prepared during festivals like Teej and Raksha Bandhan, this preparation enhances the celebrations even more. With that syrupy sweetness comes an irresistible feel of creaminess. You can also make this Malai Ghevar recipe at home. All the preparations of batter till the frying process need to be done at the right temperature to finally have an amazing Malai ghevar. Whether you are an experienced cook or have a sweet tooth, this authentic recipe brings the magic of Rajasthani heritage into your kitchen. Savour the flavours of this festive dessert, the nutty aroma, saffron-infused cream, and crispy ghevar, to find a place in the heart of India's rich culinary traditions.

• 4 tbsp ghee
• 1 cup milk
• Oil
• 1 tsp lemon
• 1/2 tsp cardamom powder
• Dry fruits
• Saffron
• 3 tbsp sugar

• Start with your perfect Malai Ghevar batter using either a blender or grinding jar.
• Add four tablespoons of ghee and 4-5 ice cubes to the jar. Blend the mixture well until it takes the shape of creamy ghee and the mixture becomes light in texture.
• Add 1/2 cup of milk in the jar and then blend again for it to get well incorporated.
• Now, add all-purpose flour to the mixture gradually so it doesn't form lumps and gets just the right consistency.
• Start with 1/3 cup of flour mixed with two tablespoons ice-cold water. Then mix it again.
• Add another 1/3 cup of flour mixed with a little ice-cold water and blend again.
• Add the final 1/3 cup of flour in addition to 1 tablespoon of gram flour and pulse it for 5 to 7 minutes.
• Once you are done blending, pour the batter into a bowl.
• Add one Tsp of lemon juice and stir to help facilitate a Ghevar that holds its shape.
• To keep the Ghevar chilled, place the bowl over ice cubes.
• To fry Ghevar in a deep, heavy-bottom pan, fill it three-quarters with oil and set the flame to high.
• To give the shape to the Ghevar, fill the batter in a squeeze bottle or a sauce bottle.
• Squeeze a little batter in the centre of the pan so it does not spread too thin and gives Ghevar its characteristic texture.
• This dough is pressed with a skewer or stick in the centre to create an opening, and a batter is poured inside.
• Remove it from the pan once it has nicely browned, loosening the edges first with a fork to turn the puffed, deep-fried dough onto a plate.
• Let it cool completely and store it in an airtight container. It will remain suitable for a month.
• To make the Rabri, boil 1 litre of milk on medium heat. Stir it continuously till it reduces to half the quantity. In the same pan, prepare the sugar syrup by adding 1 cup of sugar and half a cup of water. Boil this syrup over a low flame till the sugar dissolves.
• Then add 1/4 Tsp of ground cardamom, a pinch of saffron strands, and one Tsp of freshly squeezed lemon juice to the syrup and stir until it reaches a one-string consistency.
• Once it reaches a one-string consistency, allow the syrup to cool.
• Add 3 Tbsp sugar once the milk has reduced to half and continue to cook until it has left 1/3 from its original quantity. Turn off the flame, transfer Rabri to a bowl, and allow it to cool.
• Let's assemble our ingredients for the perfect malai ghevar recipe. Place a prepared Ghevar, pour sugar syrup on top of it, and add rabri. Your malai ghevar is ready to be devoured.