Rajasthani Malai Ghevar
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 cups plain flour
- • 1/4 cup ghee, melted
- • 1 cup cold milk
- • 2 1/2 cups ice-cold water
- • 3 cups ghee, for deep-frying
- • 1 cup sugar
- • 1/2 cup water
- • 1/4 tsp saffron threads
- • 2 tbsp sliced almonds and pistachios
Preparation Steps
Whisk the flour with the melted ghee, then beat in the cold milk and ice-cold water to a thin, lump-free, flowing batter; rest 30 minutes and whisk again.
Boil the sugar with 1/2 cup water to a one-string syrup, stir in the saffron, and keep it warm.
Melt the ghee for frying in a deep, narrow pan until a drop of batter sizzles and rises.
Pour a ladle of batter in a thin, steady stream into the centre of the hot ghee so it forms a disc with honeycomb layers; repeat 3-4 times to build thickness.
Lift out the ghevar, drain briefly, and immerse it in the warm syrup for 2 minutes.
Place on a rack to set, garnish with the sliced almonds and pistachios, and serve at room temperature.